Directions

Make Meatballs

1. In a medium bowl add ground turkey or Beyond Beef®, ONLY 3 minced garlic cloves, minced shallot, parsley, 1 egg, panko bread crumbs, 1.5 TBSP Masi Masa Moroccan Ras El Hanout Spice Blend, 1 tsp salt, and a couple of pinches of black pepper. Mix together well until all ingredients are equally distributed. Let the mixture rest for 10 minutes.

2. After 10 minutes, form mixture into golf-sized meatballs. Set aside.

Cooking Meatballs on the Stove

NOTE: you do not need to cook meatballs all the way through before adding to sauce.

1. Heat a heavy bottomed pot over medium heat. Add 2 TBSP of olive oil to the pot. Add meatballs into the pot. (Avoid crowding by doing in two batches). Sear the meatballs on all sides, remove from pan and place on a plate.

Cooking Meatballs in the Oven

NOTE: you do not need to cook meatballs all the way through before adding to sauce.

1. Preheat oven to 425°F. Place meatballs on a baking sheet. Bake on middle rack of oven for 20 minutes. Remove from oven and set aside.

Make Sauce

1. Add 1 TBSP olive oil to pot (OK to use the same pot you used to cook meatballs).

2. Then add diced onion and the last 3 cloves of minced garlic. Saute over medium-low heat until onion is transparent.

3. Add 1.5 Tbsp of Masi Masa Ras El Hanout Spice Blend, stir for 1-2 minutes until fragrant.

4. To spice-onion mixture, add can of crushed tomatoes, 1 1/4 C chicken or vegetable broth and 1 tsp honey. Bring to a boil.

5. Once sauce is boiling, add meatballs and sliced lemon.

6. Simmer on low for 20 minutes until sauce has reduced.
7. Taste and adjust with any needed salt, pepper, or honey.

To Serve

1. Enjoy with Pearled Couscous Pilaf!