Moroccan-Style Turkey Meatballs

Turkey meatballs have a justifiably bad reputation. But if you boost the flavors and treat ground turkey like, well, turkey, you get great results.

YIELD 4 to 6

TIME 1½ hours

Moroccan-Style Turkey Meatballs photo

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - Measuring Spoons
Key Equipment - 12-Inch Nonstick Skillets
Key Equipment - The Best Chef’s Knives for $75 or Less

Before You Begin

*

Serve with white rice or couscous.

Instructions

1.

Pulse bread in food processor until finely ground, 10 to 15 pulses; transfer bread crumbs to large bowl. Add gelatin, Parmesan, 2 tablespoons cilantro, parsley, 2 teaspoons paprika, cumin, coriander, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon, nutmeg, and 1/8 teaspoon cayenne and mix until thoroughly combined. Pulse carrots and anchovies in food processor until carrots are chopped fine, 10 to 15 pulses. Add carrot mixture, turkey, and egg to bowl with bread-crumb mixture and mix with your hands until thoroughly combined. Divide mixture into 16 portions (about 1/4 cup each). Using your hands, roll each portion into ball; transfer meatballs to plate and refrigerate for 15 minutes.

2.

Pulse onion in food processor until finely chopped, 10 to 15 pulses. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel–lined plate, leaving fat in skillet.

3.

Add tomato paste, ginger, and onion to skillet and cook, stirring constantly, until onion is softened, about 4 minutes. Increase heat to high; add broth, saffron, ¼ cup cilantro, remaining 1 teaspoon paprika, and remaining 1/8 teaspoon cayenne; and bring to simmer. Return meatballs to skillet, reduce heat to medium-low, cover, and cook until meatballs register 160 degrees, 12 to 15 minutes, turning meatballs once. Transfer meatballs to platter, increase heat to medium-high, and simmer sauce until slightly thickened, 3 to 5 minutes. Season sauce with salt and pepper to taste. Pour sauce over meatballs, garnish with remaining 2 tablespoons cilantro, and serve.

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