Best Moroccan Style Turkey Meatballs Recipes

CHICKEN OR TURKEY MEATBALLS (MOROCCAN STYLE)

Chicken or Turkey Meatballs (Moroccan Style) image

My husband's mom would make this for me while I was in Morocco. After the first time I tried to figure out what she put in it to make them so good. Mine were ok but not wonderful like hers. So the next time I was there I paid close attention when she made them.

Provided by FDADELKARIM

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground chicken (I prefer chicken) or 1 lb ground turkey (I prefer chicken)
2 tablespoons fresh parsley, finely chopped (My addition, not hers) (optional)
1/2 medium onion, grated (The key to great meatballs & I dislike onion)
1 1/2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup oil
1/2 cup flour, to coat (optional)

Steps:

Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
Make 1 inch balls flattened to about 1/2 inch thickness.
Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).

MOROCCAN STYLE TURKEY MEATBALLS

Moroccan Style Turkey Meatballs image

Number Of Ingredients 1

Ingredients

1 batch 2 slices hearty white sandwich bread, torn into 1-inch pieces; 1 ½ teaspoons unflavored gelatin; 1 ounce Parmesan cheese, grated (½ cup); ½ cup chopped fresh cilantro; 2 tablespoons chopped fresh parsley; 1 tablespoon paprika; 1 ½teaspoons ground cumin; 1 teaspoon ground coriander; Salt and pepper; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon cayenne pepper; 2 carrots, peeled and cut into 1-inch pieces; 2 anchovy fillets, rinsed and patted dry; 1 ½ pounds ground turkey; 1 large egg, lightly beaten; 1 onion, cut into 1-inch pieces; 3 tablespoons extra-virgin olive oil;2 tablespoons tomato paste; ¼ teaspoon ground ginger; 1 cup chicken broth; ¼ teaspoon saffron threads, crumbled

Steps:

1. Pulse bread in food processor until finely ground, 10 to 15 pulses; transfer bread crumbs to large bowl. Add gelatin, Parmesan, 2 tablespoons cilantro, parsley, 2 teaspoons paprika, cumin, coriander, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon, nutmeg, and 1/8 teaspoon cayenne and mix until thoroughly combined. Pulse carrots and anchovies in food processor until carrots are chopped fine, 10 to 15 pulses. Add carrot mixture, turkey, and egg to bowl with bread-crumb mixture and mix with your hands until thoroughly combined. Divide mixture into 16 portions (about 1/4 cup each). Using your hands, roll each portion into ball; transfer meatballs to plate and refrigerate for 15 minutes. 2. Pulse onion in food processor until finely chopped, 10 to 15 pulses. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate, leaving fat in skillet. 3. Add tomato paste, ginger, and onion to skillet and cook, stirring constantly, until onion is softened, about 4 minutes. Increase heat to high; add broth, saffron, ¼ cup cilantro, remaining 1 teaspoon paprika, and remaining 1/8 teaspoon cayenne; and bring to simmer. Return meatballs to skillet, reduce heat to medium-low, cover, and cook until meatballs register 160 degrees, 12 to 15 minutes, turning meatballs once. Transfer meatballs to platter, increase heat to medium-high, and simmer sauce until slightly thickened, 3 to 5 minutes. Season sauce with salt and pepper to taste. Pour sauce over meatballs, garnish with remaining 2 tablespoons cilantro, and serve over rice.