Spice Up Your Meals! Try this Moroccan Meatballs with Couscous Recipe

A quick flavor trip in under 30 minutes.

My favorite dishes always bring spice to the table and transport me to an exotic location without leaving my kitchen. Meatballs provide the perfect vehicle—carrying flavors of the world to our everyday meals. Today’s meatball recipe delivers the spicy, warm notes of a Moroccan meal in under 30 minutes. We enjoyed these savory little bites immensely, and we hope you will too.

Note: If you’d like to travel via your taste buds to a destination outside of Morocco, switch out some of the meatball ingredients listed in the recipe (remove the mint, harissa, lemon, and almonds). Replace them with cilantro, tahini, lime, scallions, and peanuts, then serve with rice or noodles for a Thai twist. In the mood for Greek? Try using mint, lemon, Greek yogurt and fennel in your meatball mix and serve with orzo. The variations are endless, and the ones we are offering are gluten free! Enjoy!

 

 

 

 

Moroccan Meatballs with Couscous

Ingredients for the Meatballs
1 pound ground white turkey meat
1 egg white
1 tsp. of mint chopped
1 tsp. of parsley chopped
1 garlic clove minced
1 tablespoon of mild harissa
zest of one lemon
½ of a small onion, diced
1 tsp. of salt
½ tsp. of freshly ground pepper
¼ cup of sliced almonds

Instructions
Mix all the ingredients together and form into small meatballs which should yield roughly 18. Place the meatballs on a foil lined tray (for easy clean-up) and set your oven to broil. Broil for 10 minutes, then add glaze (if using) with a brush. Turn the meatballs over and coat the reverse side. Cook for 8 more minutes. These can also be pan fried or grilled.

 

For the Couscous 
Bring 1 1/2 cups of water to boil (or for more flavor use organic turkey or vegetable broth) – add 1/2 tsp. of salt to the water. Pour 1 cup of couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat.

 

Ingredients for the Sauce (optional but makes a nice glaze and adds flavor to the couscous)
1 tablespoon of mild harissa
Juice of one lemon
1 tablespoon of honey
3 tablespoons of water or turkey/vegetable stock

Instructions
Mix the glaze/sauce ingredients together and set aside. Use as directed in broiling or drizzle over meatballs and couscous. Garnish with almonds and mint.

 


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