Happy New Year to you all! I’m very excited about the year ahead…I’ve got lots of ideas of recipes, articles and lots lots more I want to share with you. Watch this space!
Hopefully you’re past your Christmas Turkey overload by now as I wanted to share this Moroccan Meatball recipe made with Turkey mince. Perfect if you are trying to eat healthier this year as it’s low in fat.
Some people think minced turkey is a bit bland and dry in texture, but not if you cook it properly. It works great in this recipe as the meat remains nice and moist when cooked in the chopped tomatoes and the spices add the flavour needed. The kids like it too, I make this quite mild but if you are cooking it for yourself you might want to add a little chilli powder to the spice mix.
Mild Moroccan Turkey Meatballs and Couscous
Serves a family of 4
For the Meatballs:
450g Lean Turkey Mince
1/2 brown onion, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp smoked paprika powder
1 can of chopped tomatoes
For the Couscous:
Approx 200g couscous
1 chicken stock cube ( preferably low in salt)
1/2 tsp ras el hanout (optional)
In a large bowl mix the turkey mince, grated onion and spices with your hands. Roll them into balls to form approximately 20 meatballs.
Heat the oil in a large non stick frying pan and cook the meatballs for 5-10 minutes on a medium heat until browned and cooked all over. You want them to be nicely browned and to have firmed up slightly so that they don’t disintegrate when adding the tomatoes. Add the chopped tomatoes and simmer for a further 10 minutes.
Boil some water for the couscous.
In a small bowl add the couscous, ras el hanout and crumbled stock cube. Over the couscous with the boiled water and wrap in cling film to keep the steam in. Let it rest for 5 – 10 minutes or until all the water has been soaked in. Use a fork to separate the grains once done. I sometimes steam the couscous as well for a softer consistency.
Serve and Enjoy!