This recipe was developed by Kelsey Miguel of Not Umami’s Cooking for a cooking class series she did using our spice blends. We’ve provided a vegetarian version as well using Beyond Beef. We also found that baking the meatballs was easier browning them on the stove.
1 lb. ground turkey or Beyond Beef®
6 garlic cloves, minced & divided
½ medium onion, small dice
½ medium shallot, finely chopped
½ C. parsley, finely chopped
1 lemon, sliced
14 oz can of crushed tomatoes
1 ¼ C chicken or vegetable broth
½ C. Panko bread crumbs
1 tsp honey (or agave)
1 tsp salt
3 TBSP (1 pack) Masi Masa Moroccan Ras El Hanout Spice Blend
2 TBSP olive oil
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.
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.
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.
Add 1 TBSP olive oil to pot (OK to use the same pot you used to cook meatballs).
Then add diced onion and the last 3 cloves of minced garlic. Saute over medium-low heat until onion is transparent.
Add 1.5 Tbsp of Masi Masa Ras El Hanout Spice Blend, stir for 1-2 minutes until fragrant.
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.
Once sauce is boiling, add meatballs and sliced lemon.