SLOW-COOKER MOROCCAN TURKEY MEATBALLS
Provided by Food Network Kitchen
Categories appetizer
Time 3h30m
Yield 32 meatballs
Number Of Ingredients 18
Steps:
- Combine the tomatoes, chicken broth, apricots, onion and butter in a 7-to-8-quart slow cooker. Add 2 minced garlic cloves, 1 teaspoon molasses, 1 teaspoon paprika, 1/2 teaspoon pie spice, the lemon juice, 3/4 cup cilantro, 1/2 teaspoon salt and a few grinds of black pepper. Cover and set on high.
- Combine the turkey, breadcrumbs, creme fraiche, parsley and the remaining 1/4 cup cilantro, 1 minced garlic clove, 2 teaspoons paprika and 1/2 teaspoon pumpkin pie spice in a large bowl. Add the cayenne, 1 teaspoon salt and a few grinds of black pepper and mix with a spoon or your hands. Dampen your hands and form the mixture into about 32 meatballs, 1 1/2 inches each. Place the meatballs in a single layer in the slow cooker, nestling them in the sauce. Cover and cook on high, 3 hours.
- Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses. Sprinkle with pomegranate seeds and scallions.
THE BEST TURKEY MEATBALLS
These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
- Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
- Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.
MOROCCAN GROUND TURKEY MEATBALLS
Give your ground turkey meatballs some West African spice. Serve these Moroccan Ground Turkey Meatballs over cooked couscous or cauliflower rice.
Provided by My Food and Family
Categories Home
Time 38m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Add water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min. Meanwhile, cover rimmed baking sheet with parchment; spray with cooking spray.
- Add turkey, egg, dry seasonings and 1 Tbsp. cilantro to stuffing; mix just until blended.
- Roll into 20 meatballs, each about 1-1/2 inches in diameter; place on prepared baking sheet.
- Bake 16 to 18 min. or until done (160ºF). Meanwhile, heat pasta sauce in small saucepan on medium-low heat, stirring frequently.
- Transfer meatballs to platter; top with pasta sauce. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 105 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
CHICKEN OR TURKEY MEATBALLS (MOROCCAN STYLE)
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
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 TURKEY MEATBALLS WITH CITRUS COUSCOUS
Lighter than pasta and packed with protein - these meatballs make for a satisfying and superhealthy supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- In a big bowl, mix the mince, spices, onion and orange zest together really well with your hands. Roll the mixture into about 20 walnut-sized meatballs.
- Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.
- Heat the olive oil in a frying pan. add the meatballs and fry, turning often, for about 12 mins until browned all over and cooked through.
- Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.
Nutrition Facts : Calories 348 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.45 milligram of sodium
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