Moroccan Meatballs

Spicy and saucy Moroccan meatballs with roasted spaghetti squash.

One of my most requested recipes for meal prep, Moroccan Meatballs. It’s a great recipe, freezes well, and reheats just as nicely. Also, who doesn’t love meatballs?

Moroccan Meatballs

1 lb. ground turkey
1 tsp. cinnamon
1 tsp. cardamom
1 tsp. coriander
½ tsp. garlic
1 tsp. basil
1 tsp. Kosher salt
28 oz can crushed tomatoes
1 small onion, diced
1 tbsp. coconut oil

In a small bowl, combine ground turkey, garlic, basil and salt and pepper to taste. Combine lightly, not over mixing the meat. Form small balls using a cookie scoop or your hands.

Place in a large skillet, heated on medium, with some coconut oil, and brown the meatballs on all sides. Once the meatballs are browned, add the diced onion and stir until the onions are tender.

Then add the tomatoes, remaining seasonings, and simmer on low heat for 15 minutes. Serve over zucchini noodles or roasted spaghetti squash.

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