moroccan turkey meatballs
- 2 tablespoons olive oil
- 1/2 yellow onion
- 1 pound dark meat ground turkey
- 2 tablespoons each fresh mint, cilantro, and parsley
- 2 garlic cloves
- Kosher salt
- Freshly ground pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1 egg
- 1/2 cup Panko
- 1/4 Parmesan cheese
- Tomato sauce (I like Rao's Arrabbiata). If you make your own, be sure to add a good amount of red pepper flakes to give it a kick!
- Preheat oven to 400 degrees. Cover baking sheet with parchment paper.
- Saute onions in a few tablespoons of olive oil over medium heat. Add dash of Kosher salt and pepper.
- Add sauteed onion, fresh herbs, garlic, salt, pepper, cumin, and cinnamon to food processor. Pulse several times to combine.
- In a large bowl, add onion/herb mixture to ground turkey, egg, cheese and Panko. Mix well with your hands and add another dash of Kosher salt and pepper.
- Form meatballs and place on prepared baking sheet. You should have about 16 -20 meatballs.
- Bake for 15-17 minutes until meatballs are lightly browned.
- Pour heated sauce over meatballs and serve over your favorite grain, rice, or couscous. Pair with roasted vegetables. My favorite grain with this dish is wheat berries. Cook them in broth for extra flavor.
