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Moroccan Meatballs with

Turmeric Tomato Sauce

Moroccan Meatballs & Turmeric Tomato Sauce with Sautéed Kale & Stems. Thanks for joining me for my first Instagram Live last night. I survived – and had fun! So great to see your little bubble faces and waves out there. Check out my IGTV for the full video and instructions. Stay tuned for more test kitchen LIVES coming soon. 

 

Meatball Ingredients

  • 1 lb turkey – 93% lean

  • 2 cloves garlic - minced

  • 1/2 cup onion - diced

  • 1/2 tsp paprika

  • 1 tsp ground cumin

  • 1 tsp ground ginger

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground coriander

  • 1/2 tsp cayenne – or less to taste

  • 1/2 tsp ground allspice

  • 1/4 tsp ground cloves

  • 1/2 tsp black pepper

  • 1 tsp salt

  • 2 T extra virgin olive oil

  • Small handful chopped Italian parsley

 

Whisk spices together in small bowl, set aside. Heat oil over medium-high heat in a large sauté pan. Lightly sauté garlic and onions approx. 2 minutes. In a large bowl, add onions, garlic, spices and parsley to turkey. Mix well with large fork. Set aside.

 

Tomato Sauce Ingredients

  • 6 T extra virgin olive oil

  • 1 cup onion - diced

  • 2 leek - diced

  • 2 clove garlic - minced

  • 2 tsp turmeric

  • 1/8 tsp cayenne

  • 2 tsp cumin

  • 1 tsp salt

  • 2 handful Italian parsley – chopped

  • 1.5 cans diced tomatoes

  • 3 eggs

 

Heat oil over medium-high heat in a large sauté pan. Sauté onions, leeks and garlic until soft, approx. 3 minutes. Add spices and sauté until fragrant. Add diced tomatoes with juices, mix well. Using a potato masher, press tomatoes in pan to release liquid. Add parsley and simmer. Meanwhile, using wet hands, mix turkey mixture thoroughly by hand. Wet hands make it possible to handle mixture without it sticking to your hands. Rinse hands well, keeping them wet. Measure and form meatball by using a 2 T scoop or heaping 1 T measure, placing meatball into wet hand to form and then placing them in the sauce. Make sure meatballs have space between them. Cover pan and let cook approx. 7 minutes or until internal temp of meatballs reads 165º. Crack 3 eggs in the center of the pan, cover again and cook until eggs are mostly cooked through.

 

Sauté kale with leeks or shallots and salt. Roast kale stems tossed with olive oil and salt in oven at 400º convection if possible until crispy.

 

Serve meatballs on top of a big helping of kale. Sprinkle with stems or just stuff them all in your mouth before anyone else tries to nab them. Love those guys!

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.