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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
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.