This recipe uses the Ras el Hanout Spice blend. Check out more of their spices at masimasa.com.

Serves: 3-4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45-50 minutes

INGREDIENTS:

1 lb. ground turkey

6 garlic cloves, minced

½ medium onion, small dice

½ medium shallot, finely chopped

½ C. parsley, finely chopped

1 lemon, sliced

14 oz can of crushed tomatoes

1 ¼ C chicken broth

1 egg

½ C. Panko bread crumbs

1 tsp honey

1 tsp salt

2 tbsp olive oil

KITCHEN EQUIPMENT:

1 medium-large deep skillet, or heavy bottomed pot

Cutting board

Favorite knife (chef’s knife)

Medium bowl

Wooden spoon

ASSEMBLY:

Forming Meatballs:

In a medium bowl add ground turkey meat, 3 minced garlic cloves, ½ minced shallot, parsley, 1 egg, panko bread crumbs, 1 Tbsp Masi Masa Spice Blend, 1 tsp salt, and a couple of pinches of black pepper. Mix together well until all ingredients are equally distributed. Let the mixture rest for 10 minutes.
After 10 minutes, form the mixture into golf-sized meatballs. Set aside.

Stewed Meatballs:

Heat a heavy-bottomed pot over medium heat. Add 2 Tbsp of olive oil to the pot. Add meatballs into the pot, trying not to overcrowd the pot. (this can be done in two batches).
Sear the meatballs on all sides, once seared, remove them from the pan and place on a plate.
Once all the meatballs have been seared, add another 1 tbsp of olive oil to the pot/skillet. To the oil, add diced onion and the last 3 cloves of minced garlic. Saute in the pot until transparent.
Add 1.5 Tbsp of Masi Masa Ras al Hanout Spice Blend, stir for 1-2 minutes until fragrant.
To spice-onion mixture, add crushed tomatoes, chicken broth, and taste for salt. Bring to a boil.
Once brought to a boil, add meatballs back to the pot, and sliced lemon.
Allow to simmer on medium-low for 20 minutes until sauce has reduced.
Taste and adjust with any needed salt, pepper, and 1 Tbsp of honey.
Enjoy with Pearled Couscous Pilaf or warm flatbread!

Ras el Hanout Stewed Meatballs

Tikka Masala Chickpea Patties