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Moroccan Meatballs

October 6, 2011

We’ve kind of been on a meatball kick lately…meatball sandwiches of all kinds, meatballs in soups, meatballs with

moroccan meatballs

meatballs, you name it.  I found this recipe a while back on Food 52 and finally gave it a try with Persian Baked Zucchini and basmati rice.  It has a nice flavorful sauce and great flavor in the meatballs (insert joke here).  The recipe calls for lamb, but I substituted ground turkey, which I always like and it’s a bit less fatty.  This calls for an entire bunch of parsley in the meatballs, and don’t skimp on it- it’s good!  This recipe was adapted from  Food 52  and serves 4.


For the meatballs:

2 slices of sandwich bread

1/2 c milk

2 lbs. turkey(or, more traditionally, lamb)

1 bunch parsley, chopped

1 handful fresh mint, chopped

1 t dried oregano

1 t cumin

1 clove garlic, minced to a paste with a pinch of salt

salt and pepper to taste

For the sauce:

3 T olive oil

2 garlic cloves, finely chopped

1 28 oz can crushed tomatoes

1 large tomato, finely chopped

1 T harissa

1 handful of basil, chopped

1 handful of parsley, chopped

Steamed basmati rice for serving


Soak bread in milk for 5-10 minutes then mash it into a paste.  Add the ground turkey and all other ingredients, mixing well.  Roll mixture into very small bite sized meatballs.

To make the sauce, heat the olive oil in tall sauce pan over medium to low heat and add the garlic, cooking for 30 seconds.  Add the tomatoes (fresh and canned) and harissa to the garlic.  Simmer for 25 -30 minutes.

Heat a non-stick pan over medium heat and brown the meatballs, cooking for about 3-4 minutes per side.  Don’t crowd the pan and make a couple of batches if you need to.  Transfer the meatballs into simmering sauce an continue simmering for an additional 20 minutes.  Stir the remaining hers into the sauce just before serving.

Serve meatballs can be served over a nice bed of steamed basmati rice with a little greek yogurt.

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