Moroccan Meatballs
Moroccan Meatballs deliver 33g protein and 475 calories per serving — a solid protein-to-calorie ratio for filling appetizers or meal starters. Quick prep on the stovetop yields 4 servings, making this an efficient way to prep high-protein components ahead of time. Supports your daily protein targets without requiring a full meal commitment per serving.
Ingredients
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Yellow Onion
- •Garlic(10g)
- •Lemon
- •Low Sodium Chicken Broth(180g)
- •Tomato, Canned, Crushed
- •1/2 teaspoon kosher salt
- •1/2 teaspoon ground black pepper
- •Red pepper flakes(1g)
- •Cinnamon, Ground(1g)
- •Raisins, Seedless(120g)
- •Ground Turkey, 99% Lean(454g)
- •Parsley, Fresh(240g)
- •Bread Crumbs, Dry, Plain(80g)
- •Ginger, Fresh Root(15g)
- •Garlic(10g)
- •Cumin, Ground(8g)
- •Cinnamon, Ground(5g)
- •1 teaspoon kosher salt
- •1/2 teaspoon ground black pepper
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Egg, Whole, Large
- •Couscous, Dry
- •Cooking spray (per 1-second spray)
Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.
Instructions
- 1Begin by preparing the sauce. Heat the olive oil in a large saucepan over medium heat, then add the onion and cook until soft but not brown, about 3 minutes. Add the garlic and lemon zest and cook for 1 more minute. Add the chicken stock, canned tomatoes, salt, pepper, red pepper, and cinnamon. Let simmer for 8 minutes. Stir in the golden raisins.
- 2Next, place the rack in the center of the oven and preheat to 400 degrees F. Line a large rimmed baking sheet with foil, then set a baking rack on top. Lightly coat with cooking spray and set aside.
- 3In a medium bowl, lightly combine the turkey, parsley, breadcrumbs, ginger, garlic, cumin, cinnamon, salt, and pepper.
- 4Add the olive oil and eggs, mixing lightly with a fork and being careful not to compact the meat.
- 5Roll the meatballs into 1-inch balls (about 28 balls total), then arrange on the prepared baking sheet.
- 6Drizzle lightly with olive oil (or coat with additional cooking spray), and bake until cooked through; about 15 to 18 minutes.
- 7Transfer to the skillet with the sauce, then use a spoon to coat the meatballs. Serve warm with prepared couscous.
Nutrition — Per Serving
475
calories
33g
protein
19g
fat
- Carbohydrates
- 47g
- Saturated fat
- 3.0g
- Sodium
- 309 mg
- Dietary fiber
- 5.5g
4 servings per batch · ~296g each
Macro data sourced from USDA FoodData Central
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How much protein does Moroccan Meatballs have per serving?
Each serving contains 33g of protein and 475 calories, with 19g fat and 47g carbs. This macro profile delivers solid protein content in a moderate-calorie package.
How long does Moroccan Meatballs take to prep?
Quick prep on the stovetop yields 4 servings, giving you four ready-to-eat portions from a single batch. This works as an appetizer, snack, or protein component added to other meals.
Is Moroccan Meatballs good for muscle gain?
At 33g protein per serving with 475 calories and 47g carbs, these meatballs fit well into a muscle-gain phase where carbohydrate intake supports training intensity. The balanced macro ratio makes them versatile across different meal compositions.
