Moroccan Turkey Meatball Tagine – Exotic Recipes for Dinner
Okay, full disclosure: I never owned a tagine pot growing up, but the first time I smelled that heady mix of warm spices simmering away in a Moroccan tagine dish, I was hooked for life. Think cinnamon, cumin, and coriander all dancing together to create this cozy, aromatic hug in a bowl. Using ground turkey keeps it light and juicy, while the meatballs soak up all those exotic flavors like little flavor sponges. Plus, the vibrant colors and tender texture make dinner feel like a mini adventure without ever leaving your kitchen. Trust me, once you try these meatballs bubbling in their fragrant sauce, your weeknight dinners will never be the same!
Quick Facts
- Yield: Serves 4
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
For the Main Dish:
- 1 lb ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for a little heat)
- Salt and black pepper, to taste
- 2 tbsp olive oil (for browning)
For the Sauce / Garnish:
- 1 can (14 oz) crushed tomatoes
- 1 cup chicken broth
- 1/4 cup dried apricots, chopped
- 1/4 cup green olives, sliced
- 1 tbsp honey
- Fresh cilantro or parsley, chopped (for garnish)
- Juice of 1/2 lemon
How I Make It
Step 1:
In a large bowl, combine the ground turkey, chopped onion, minced garlic, breadcrumbs, and egg. Sprinkle in the cumin, cinnamon, coriander, smoked paprika, cayenne (if using), salt, and pepper. Use your hands to mix everything gently but thoroughly — you want the meatballs tender, not dense.
Step 2:
Shape the mixture into 1 ½-inch meatballs. Heat the olive oil over medium heat in a large skillet. Brown the meatballs on all sides, turning carefully; they don’t need to cook through yet, just a nice golden crust.
Step 3:
Remove the meatballs and set aside. In the same skillet, stir in the crushed tomatoes, chicken broth, chopped apricots, olives, and honey. Let this sauce simmer for about 5 minutes to let the flavors marry.
Step 4:
Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer on low for 20 minutes, until meatballs are cooked through (internal temp should reach 165°F) and the sauce has thickened slightly.
Step 5:
Just before serving, stir in the lemon juice to brighten the rich sauce. Taste and adjust seasoning if needed.
Step 6:
Sprinkle with fresh cilantro or parsley for a fresh, green pop of color and serve immediately.
Variations & Tips
- For more depth, add a pinch of ground ginger or turmeric to the meatball mix.
- Swap turkey for ground chicken or lamb if you want a richer flavor.
- Use fresh apricots in season for an even brighter fruitiness.
- If sauce gets too thick, add a splash of broth or water during simmering.
- Serve with warm couscous, fluffy rice, or even crusty bread to soak up all that delicious sauce.
- Don’t skip the lemon juice at the end—it really lifts the whole dish.
How I Like to Serve It
This Moroccan Turkey Meatball Tagine pairs perfectly with fluffy couscous scattered with toasted almonds and raisins. For a cozy weeknight, a dollop of cooling Greek yogurt on the side balances the warm spices beautifully. It also makes a delightful centerpiece for casual dinner parties — colorful, fragrant, and definitely eye-catching on the table.
Notes
- Leftovers keep well in the fridge for up to 3 days; reheat gently on the stove to keep meatballs tender.
- Ground turkey is lean, so avoid overcooking to prevent dryness—aim for 165°F internal temperature.
Closing: Whenever I need a comforting yet exotic dinner that feels like a mini getaway, this Moroccan Turkey Meatball Tagine is my go-to—it’s cozy, full of flavor, and a total crowd-pleaser every single time.