Moroccan Meatballs

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(10g)
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  Lemon
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  Low Sodium Chicken Broth(180g)
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  Tomato, Canned, Crushed
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  1/2 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Red pepper flakes(1g)
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  Cinnamon, Ground(1g)
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  Raisins, Seedless(120g)
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  Ground Turkey, 99% Lean(454g)
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  Parsley, Fresh(240g)
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  Bread Crumbs, Dry, Plain(80g)
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  Ginger, Fresh Root(15g)
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  Garlic(10g)
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  Cumin, Ground(8g)
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  Cinnamon, Ground(5g)
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  1 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Egg, Whole, Large
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  Couscous, Dry
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  Cooking spray (per 1-second spray)

  Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.

Instructions

1. 1Heat olive oil in a large saucepan over medium heat, then add the diced onion and cook for 3 minutes until softened but not browned. Add the minced fresh garlic and lemon zest, cook for 1 minute until fragrant.
2. 2Pour in the chicken broth, crushed canned tomatoes, red pepper flakes, cinnamon, and raisins. Stir to combine and simmer over medium heat for 8 minutes until flavors meld. Season with salt and pepper to taste, then remove from heat and set aside.
3. 3In a medium bowl, combine the ground turkey, fresh parsley, bread crumbs, minced fresh ginger, minced fresh garlic, ground cumin, cinnamon, salt, and pepper. Drizzle with olive oil and add the eggs, mixing gently with a fork until just combined—do not overmix or the meatballs will become tough.
4. 4Roll the meat mixture into 1-inch balls (approximately 28 balls total). Arrange the meatballs in a single layer on a baking sheet lined with foil and lightly coated with cooking spray.
5. 5Lightly coat the meatballs with cooking spray or a drizzle of olive oil, then bake at 400°F for 15–18 minutes until cooked through and no longer pink in the center.
6. 6Transfer the cooked meatballs directly into the saucepan with the sauce and gently stir to coat evenly.
7. 7Cook the couscous according to package directions while the meatballs finish cooking.
8. 8Divide the meatballs, sauce, and couscous evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.