Moroccan Turkey Meatballs with Spiced Tomato Sauce (by Joanne Lusted; CleanEatingMag.com)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 170.2
- Total Fat: 2.8 g
- Cholesterol: 70.0 mg
- Sodium: 242.9 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.3 g
- Protein: 30.4 g
View full nutritional breakdown of Moroccan Turkey Meatballs with Spiced Tomato Sauce (by Joanne Lusted; CleanEatingMag.com) calories by ingredient
Introduction
The rich and spicy flavors of Moroccan cuisine are the perfect way to warm up on those chilly winter nights! High in protein and flavor, these tasty meatballs make a great appetizer or entrée. You can even turn them into shish kabobs with small bamboo skewers. Don’t feel discouraged by the lengthy ingredients list – because Moroccan cooking is based on fragrant spices, many of the ingredients are repeated in both the sauce and the meatballs. The rich and spicy flavors of Moroccan cuisine are the perfect way to warm up on those chilly winter nights! High in protein and flavor, these tasty meatballs make a great appetizer or entrée. You can even turn them into shish kabobs with small bamboo skewers. Don’t feel discouraged by the lengthy ingredients list – because Moroccan cooking is based on fragrant spices, many of the ingredients are repeated in both the sauce and the meatballs.Number of Servings: 8
Ingredients
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Sauce
1 tbsp olive oil
1 medium white onion, finely diced
2 cloves garlic, minced
2 tsp cumin, ground
1/2 tsp cinnamon, ground
1/2 tsp ginger, ground
3 cups low-sodium chicken stock
4 medium plum tomatoes, diced
2 tbsp jarred tomato paste
1 lemon, zested (about 1 tbsp)
1/2 cup cilantro sprigs, finely chopped
Sea salt and fresh ground black pepper, to taste
Meatballs
1 medium white onion, peeled
2 lbs lean ground turkey
3 cloves garlic, minced
1/2 cup cilantro sprigs, finely chopped
1 tsp cumin, ground
1 tsp paprika
1/2 tsp cinnamon, ground
1/2 tsp ginger, ground
1/8 tsp cayenne pepper
Sea salt and fresh ground black pepper, to taste
Directions
ONE: Prepare sauce: Heat a large saucepan over medium-high heat. Add oil,
onion and garlic. Cook, stirring frequently, for about 3 to 5 minutes or until onion
is translucent. Add cumin, cinnamon and ginger and continue to cook, stirring continuously for about 1 to 2 minutes or until fragrant. Add stock, tomatoes, tomato paste and zest to pan and bring to a boil. Reduce heat to medium-low and simmer
for 15 to 20 minutes. Season with salt and pepper.
TWO: Prepare meatballs: Preheat oven to 400°F and line a baking sheet with parchment paper.
THREE: Using a cheese grater, finely grate onion into a large mixing bowl. Strain
and discard all excess liquid from onion and place grated onion back into bowl.
Add remaining meatball ingredients to bowl and mix well until combined. If mixture is very soft, cover and refrigerate for at least 1 hour to allow mixture to firm up.
FOUR: Using a tablespoon or small ice-cream scooper, scoop out 1 tbsp of mixture and roll it into a ball. Separate meatballs 1 inch apart on baking sheet and bake for
6 minutes, or until lightly browned on outside. Remove from oven. Repeat until all mixture is used up.
FIVE: Stir cooked meatballs into sauce, increase heat to medium-high and bring sauce to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove
from heat, stir in cilantro and season with salt and pepper.
TIP: For a complex, high-fiber carb to keep your energy levels up even longer, pair your meatballs with a side of couscous. Or serve with a side of green beans to get your daily veggie fix!
Nutrients per serving (6 meatballs and 1/3 cup sauce):
Calories: 180, Total Fat: 3.5 g, Sat. Fat: 0 g, Carbs: 8 g, Fiber: 2 g, Sugars: 4 g,
Protein: 29 g, Sodium: 170 mg, Cholesterol: 55 mg
Number of Servings: 8
Recipe submitted by SparkPeople user AIMEE131.
onion and garlic. Cook, stirring frequently, for about 3 to 5 minutes or until onion
is translucent. Add cumin, cinnamon and ginger and continue to cook, stirring continuously for about 1 to 2 minutes or until fragrant. Add stock, tomatoes, tomato paste and zest to pan and bring to a boil. Reduce heat to medium-low and simmer
for 15 to 20 minutes. Season with salt and pepper.
TWO: Prepare meatballs: Preheat oven to 400°F and line a baking sheet with parchment paper.
THREE: Using a cheese grater, finely grate onion into a large mixing bowl. Strain
and discard all excess liquid from onion and place grated onion back into bowl.
Add remaining meatball ingredients to bowl and mix well until combined. If mixture is very soft, cover and refrigerate for at least 1 hour to allow mixture to firm up.
FOUR: Using a tablespoon or small ice-cream scooper, scoop out 1 tbsp of mixture and roll it into a ball. Separate meatballs 1 inch apart on baking sheet and bake for
6 minutes, or until lightly browned on outside. Remove from oven. Repeat until all mixture is used up.
FIVE: Stir cooked meatballs into sauce, increase heat to medium-high and bring sauce to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove
from heat, stir in cilantro and season with salt and pepper.
TIP: For a complex, high-fiber carb to keep your energy levels up even longer, pair your meatballs with a side of couscous. Or serve with a side of green beans to get your daily veggie fix!
Nutrients per serving (6 meatballs and 1/3 cup sauce):
Calories: 180, Total Fat: 3.5 g, Sat. Fat: 0 g, Carbs: 8 g, Fiber: 2 g, Sugars: 4 g,
Protein: 29 g, Sodium: 170 mg, Cholesterol: 55 mg
Number of Servings: 8
Recipe submitted by SparkPeople user AIMEE131.
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