Spiced Moroccan Turkey Meatballs with Harissa Yogurt & Chickpea Skillet
This Moroccan-inspired skillet combines juicy lean turkey meatballs with warming spices like cumin and cinnamon. Chickpeas add plant-based protein while a quick harissa yogurt drizzle delivers creamy heat. Perfect for meal prep and ready faster than takeout!
Ingredients
- 1 lb ground turkey (93% lean)
- 1/4 cup almond flour
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 1 egg
- 2 tbsp olive oil
- 1 can (15oz) chickpeas, rinsed
- 1 cup diced carrots
- 1 cup vegetable broth
- 1/4 cup tomato paste
- 4 cups baby spinach
- 1/2 cup plain Greek yogurt
- 1 tbsp harissa paste
- 2 tbsp chopped pistachios
Instructions
- In a bowl, mix turkey, almond flour, paprika, cumin, cinnamon, egg, and 1/2 tsp salt until combined (don't overmix). Form into 18 meatballs.
- Heat olive oil in large skillet over medium-high. Brown meatballs 2-3 minutes per side; remove temporarily.
- Add carrots to skillet; sauté 3 minutes. Stir in tomato paste until fragrant.
- Pour in broth, scraping browned bits. Add chickpeas and bring to simmer.
- Return meatballs to skillet. Cover and cook 8-10 minutes until meatballs reach 165°F internally.
- Stir in spinach until wilted. Season with pepper.
- Mix yogurt and harissa in small bowl.
- Drizzle harissa yogurt over skillet. Garnish with pistachios.
Chef's Note
For ultra-juicy meatballs, refrigerate the mixture 10 minutes before rolling. This helps bind ingredients without overworking the meat.
Make-Ahead Tips
Store in airtight container up to 3 days. Freeze cooked meatballs separately for 2 months.
Substitutions
Chicken for turkey | Tahini for yogurt | White beans for chickpeas | Sriracha for harissa