Discover Healthy & Delicious Recipes...

  • Recipe Details

    • Feeds


    • Preptime

      15 min

    • Cooktime

      30 min

    Moroccan Style Meatballs for Rosh Hashanah

How to make this recipe...

The entire dish may be made ahead and reheated the next day. Note that rolled oats are used instead of breadcrumbs as in traditional meatballs. This improves the fiber content and gives the meatballs a firm, meaty texture.


1 package (1 lb.) Empire Kosher White Ground Turkey
3 cloves garlic, minced
2 tablespoons ketchup
1 teaspoon cumin
⅛ teaspoon cinnamon
½ teaspoon rosemary
A pinch to ½ teaspoon red pepper flakes (to taste)
⅓ cup rolled oats (not instant)
½ teaspoon salt
¼ teaspoon pepper
2 tablespoon parsley, chopped

4 tablespoons olive oil, divided
1 small onion
2 cloves garlic, chopped
Zest from 1 lemon
½ cup pitted olives, chopped
½ cup chicken broth
1 can (14 oz.) crushed or diced tomatoes
1 tablespoon honey
A pinch to ½ teaspoon dried red pepper flakes (to taste)
⅛ teaspoon cinnamon
Salt and pepper to taste

Recipe Instructions:
1. In a food processor, combine the garlic, ketchup, cumin, cinnamon, rosemary, red pepper flakes, oats, salt and pepper. Pulse until completely blended, forming a thick paste.
2. In a large bowl, gently mix the turkey with the paste and the parsley until completely combined.
3. Place bowl in the freezer to keep the turkey chilled. The meat is easier to form into meatballs when it is very cold.
4. Meanwhile, to make the sauce, heat the olive oil over medium heat in a large saucepan. 
5. Add onion and garlic and sauté until soft.
6. Add lemon zest and olives and cook for one minute.
7. Stir in chicken broth to deglaze pan and reduce for two minutes.
8. Add tomatoes, honey, red pepper flakes and cinnamon. Reduce heat to low and simmer.
9. Add salt and pepper to taste.
10. Form turkey mixture into meatballs, about 1 inch in diameter.
11. In a separate large sauté pan, heat 2 tablespoons oil over medium heat.
12. Brown the meatballs in batches and transfer to the pan with the sauce. Simmer for 20 minutes.
13. Serve over rice or couscous.

Moroccan Style Meatballs for Rosh Hashanah