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Moroccan-Style Turkey Meatballs

Your setup

  • Small prep bowl16 oz
  • Medium bowl1.5 qt
Recipe information

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Recipe steps

Your setup
  • Small prep bowl16 oz
  • Medium bowl1.5 qt

Prep ahead

Small prep bowl A16 oz

  • 2 sliceses hearty white sandwich bread
  1. 1
    Small prep bowl A2 sliceses hearty white sandwich bread

    Pulse bread in food processor until finely ground, 10 to 15 pulses; transfer bread crumbs to large bowl

Prep ahead

Small prep bowl B16 oz

  • ½ cup chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  1. 2
    Small prep bowl B½ cup chopped fresh cilantro · 2 tablespoons chopped fresh parsley
    • 1 ½ teaspoons unflavored gelatin
    • 1 ounce Parmesan cheese, grated
    • 1 tablespoon paprika
    • 1 ½ teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon cayenne pepper

    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

Prep ahead

Small prep bowl C16 oz

  • 2 carrots, peeled and cut into 1-inch pieces
  1. 3
    Small prep bowl C2 carrots, peeled and cut into 1-inch pieces
    • 2 anchovy fillets, rinsed and patted dry

    Pulse carrots and anchovies in food processor until carrots are chopped fine, 10 to 15 pulses

  1. 4
    • 1 ½ poundses lean ground turkey
    • 1 large egg, lightly beaten

    Add carrot mixture, turkey, and egg to bowl with bread-crumb mixture and mix with your hands until thoroughly combined

  1. 5

    Divide mixture into 16 portions (about 1/4 cup each)

  1. 6

    Using your hands, roll each portion into ball; transfer meatballs to plate and refrigerate for 15 minutes

    15:00

Prep ahead

Medium bowl D1.5 qt

  • 1 large onion, cut into 1-inch pieces
  1. 7
    Medium bowl D1 large onion, cut into 1-inch pieces

    Pulse onion in food processor until finely chopped, 10 to 15 pulses

Prep ahead

Small prep bowl E16 oz

  • 2 tablespoons chopped fresh cilantro
  1. Stay at the stove
    8
    • 3 tablespoons extra-virgin olive oil

    Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering

  1. Stay at the stove
    9

    Add meatballs and cook until well browned all over, 5 to 7 minutes

    07:00
  1. Stay at the stove
    10

    Transfer meatballs to paper towel–lined plate, leaving fat in skillet

  1. Stay at the stove
    11
    • 2 tablespoons tomato paste
    • ¼ teaspoon ground ginger

    Add tomato paste, ginger, and onion to skillet and cook, stirring constantly, until onion is softened, about 4 minutes

    04:00
  1. Stay at the stove
    12
    • 1 cup chicken broth
    • ¼ teaspoon saffron threads, crumbled

    Increase heat to high; add broth, saffron, ¼ cup cilantro, remaining 1 teaspoon paprika, and remaining 1/8 teaspoon cayenne; and bring to simmer

  1. Stay at the stove
    13

    Return meatballs to skillet, reduce heat to medium-low, cover, and cook until meatballs register 160 degrees, 12 to 15 minutes, turning meatballs once

    15:00
  1. Stay at the stove
    14

    Transfer meatballs to platter, increase heat to medium-high, and simmer sauce until slightly thickened, 3 to 5 minutes

    05:00
  1. Stay at the stove
    15
    • salt
    • pepper

    Season sauce with salt and pepper to taste

  1. Stay at the stove
    16
    Small prep bowl E2 tablespoons chopped fresh cilantro

    Pour sauce over meatballs, garnish with remaining 2 tablespoons cilantro, and serve

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