Moroccan-Spiced Turkey Meatballs in Tomato Sauce
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Moroccan-Spiced Turkey Meatballs in Tomato Sauce

Moroccan-Spiced Turkey Meatballs in Tomato Sauce

with Carrots and Couscous

Tender, spiced meatballs, carrots and spinach find a happy home in this robust tomato stew! The secret ingredient in this North African-inspired dish is fig spread; it brings a delicious touch of sweetness. Fluffy, buttery couscous is the perfect side for soaking it all up!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Turkey

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

½ cup


(Contains Wheat)

113 g

Carrot, chopped

56 g

Baby Spinach

1 tbsp

Moroccan Spice Blend

7 g


2 tbsp

Fig Spread

370 mL

Crushed Tomatoes

1 tbsp

Garlic Puree

Not included in your delivery

½ tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


¼ tsp



Nutrition Values

Calories610 kcal
Fat20 g
Saturated Fat7 g
Carbohydrate73 g
Sugar14 g
Dietary Fiber8 g
Protein36 g
Cholesterol124 mg
Sodium1130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Parchment Paper
Measuring Cups
Measuring Spoons
Medium Pot
Large Non-Stick Pan


Prep and bake meatballs

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Line a baking sheet with parchment paper. Set aside. Combine turkey, breadcrumbs, half the Moroccan Spice Blend, half the garlic puree, 1/4 tsp salt and 1/8 tsp pepper (dbl both for 4 ppl) in a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)Roll mixture into 8 equal-sized meatballs (16 for 4 ppl), then arrange meatballs on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**

Cook cousous

Meanwhile, add 2/3 cup water, 1 tbsp butter and 1/8 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.

Cook sauce

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then carrots. Cook, stirring occasionally, until tender-crisp, 3-4 min. Reduce heat to medium, add crushed tomatoes, 1/4 cup water (dbl for 4 ppl), remaining garlic puree, remaining Moroccan Spice Blend and fig spread. Cook until sauce thickens slightly, 4-5 min. Season with salt and pepper, to taste.

Finish prep

Meanwhile, roughly chop parsley. Roughly chop spinach.

Finish meatballs

Add spinach and meatballs to the pan with sauce. Cook, stirring often, until spinach wilts and meatballs are coated with sauce, 1-2 min.

Finish and serve

Fluff couscous with a fork, then stir in half the parsley. Season with salt and pepper, to taste. Divide couscous between bowls. Top with meatballs and tomato sauce, then sprinkle with remaining parsley.