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Moroccan-Spiced Turkey Meatballs in Tomato Sauce

Moroccan-Spiced Turkey Meatballs in Tomato Sauce

with Carrots and Couscous

Custom recipe
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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!

Tags:Family Friendly
Allergens:Barley/OrgeMilk/LaitOatsRye/SeigleSesame/SésameSoy/SojaWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

2 tbsp

Italian Breadcrumbs

(ContainsBarley/Orge, Milk/Lait, Oats, Rye/Seigle, Sesame/Sésame, Soy/Soja, Wheat/Blé)

½ cup

Couscous

(ContainsWheat/Blé)

113 g

Carrot, chopped

56 g

Baby Spinach

1 tbsp

Moroccan Spice Blend

7 g

Parsley

2 tbsp

Fig Spread

370 mL

Crushed Tomatoes

1 tbsp

Garlic Puree

Not included in your delivery

½ tbsp

Oil*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Parchment Paper
Measuring Cups
Measuring Spoons
Medium Pot
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.**

2

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.

3

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.

4

Meanwhile, roughly chop parsley. Roughly chop spinach.

5

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

6

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.