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Moroccan Style Meatballs for Rosh Hashana




15 min


30 min

Moroccan Style Meatballs for Rosh Hashana



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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)

1/3 cup rolled oats (not instant)

⅓  teaspoon salt

¼  teaspoon pepper

1  package Empire Kosher® White Ground Turkey (1 lb.)

2  tablespoon parsley, chopped


4  tablespoons olive oil, divided

1  small onion

2  cloves garlic, chopped

Zest from 1 lemon

¼  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



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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 2 tablespoons of   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.

Serving Tip: Serve over rice or couscous.

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