Moroccan Style Turkey Spaghetti and Meatballs
Turkey, chickpeas and spaghetti simmered on the stove and spiced with paprika and cumin.
1 hr · Serves 20 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 30 min · 60 min total
- medium
- 1
Meatballs. Mix parsley, onion, spices, bread crumbs & egg with the ground turkey. Make sure it is well mixed so that the spices are evenly distributed throughout the mixture.
- 2
Fork out 20 one inch balls. Roll the balls into the flour until coated. Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
- 3
Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
- 4
Place off to the side. Put spaghetti in a large pot of boiling water and cook as long as the packet suggests.
- 5
Sauce. Meanwhile, drain oil from the frying pan. Add the tomatoes, peppers, cinnamon, cumin, turmeric and black pepper and lightly simmer for about 8 minutes stirring frequently.
- 6
Stir in the chickpeas and heat just long enough to cook through, about 3 minutes. Stir in the fresh herbs and just mix through until they start to wilt.
- 7
Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce. Add in cooked meatballs and stir to make sure all of them are coated in the sauce.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.



