Moroccan Turkey Meatballs

• Meat

  • 1 lb Ground turkey

• Produce

  • 3/4 tsp Coriander, ground
  • 1/2 tsp Garlic powder
  • 1/4 tsp Ginger, fresh
  • 1 Handful Parsley, leaves

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 1/2 tsp Allspice
  • 1 Pinch Cinnamon, ground
  • 1/2 tsp Paprika, sweet
  • 1 Pinch Red pepper flakes
  • 2 Salt and pepper

• Nuts & Seeds

  • 1 1/4 tsp Cumin, ground

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, plain

Found on tablefortwoblog.com

Description

Directions

• Place wax paper on a large baking sheet. Set aside.
• In a large bowl, add all the ingredients for the meatballs into the bowl. Gently, using your hands, mix everything together, careful not to overwork the meat.
• Using a medium scoop, scoop and roll out the meat mixture into balls and place on wax paper.
• At this point, you can place half the meatballs in a freezer-safe plastic bag or proceed to cook them all.
• To cook: heat up a large skillet over medium-high heat and add olive oil to the pan. Brown all four sides and cook until meatballs are cooked through, about 7-10 minutes.
• While the meatballs are cooking, in a small saucepan, make the sauce. Add all the ingredients to the saucepan and bring to a low simmer.
• Once the meatballs are done cooking, keep in the skillet and pour the sauce into the skillet and bring to a gentle simmer and toss around the meatballs in the sauce.
• To serve: divide meatballs evenly on a bed of cauliflower rice or white/brown rice then spoon sauce over the meatballs.