Mediterranean Turkey Meatballs with Couscous

I know they may not be the most attractive meatballs out there but, let me tell you, they are some of the tastiest. They have a wonderful Moroccan/Mediterranean flavor, they are easy to whip up, they are healthy, and they are perfect for meal prepping or freezing for later! 

I made some up for my nephew and his wife when they had their beautiful baby so it would save them some cooking. 

I believe I got 4 servings in total but you could easily double the recipe.

I served them with couscous but you could serve them with rice/brown rice, or quinoa as well. 

Mediterranean Turkey Meatballs with Couscous

Ingredients

Meatballs

1 lb lean ground turkey

1 Tbsp dried parsley 

1/3 cup fine bread crumbs

1 tsp fresh ginger, grated

3 cloves garlic, minced

1 1/2 tsp ground cumin

1/8 tsp cinnamon

salt & pepper

1 tsp olive oil

1 egg, beaten

Sauce

1 Tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

zest of 1/3 of a lemon

1/2 cup chicken broth

1 (28 oz) can crushed tomatoes 

salt & pepper

1/4 tsp cinnamon

1/2 cup raisins

Couscous

3 cups cooked couscous (or rice or quinoa)

*note - I cook mine in chicken broth for a little extra flavor*

Directions

Prepare the meatballs - Preheat oven to 400. Line a cookie sheet with parchment paper or Silpat, set aside. 

In a mixing bowl, combine the meatball ingredients.

Mix well. 

Using a medium cookie scoop (or pinching off a golf ball sized amount), roll into balls. You should get 20 balls. Place on the prepared cookie tray.

Bake at 400 for approx 15 to 20 minutes. 

While meatballs are baking, prepare the sauce and couscous.

Prepare Sauce - Heat the oil in a large frying pan over medium heat. Cook the onion and garlic for 3 minutes, until onion softens. Add in chicken broth, tomatoes, salt & pepper, and cinnamon. Simmer 8 minutes and then stir in raisins. 

Have your couscous ready at this time as well - cook according to package directions.

When meatballs are done, place a scoop of the couscous on a serving plate, top with a generous scoop of sauce and 5 meatballs. 

Top with a little more sauce. Serve hot!

Or, you can also place in freezable containers for later. 

From start to finish in about 30 to 40 minutes. 

I really like the flavors in this. The hint of lemon and cinnamon is different from the usual tomato saucy meals I make. I don't normally like cinnamon in a savory dish but it is subtle enough in this that I really enjoyed it!