Chicken or Turkey Meatballs (Moroccan Style)

"My husband's mom would make this for me while I was in Morocco. After the first time I tried to figure out what she put in it to make them so good. Mine were ok but not wonderful like hers. So the next time I was there I paid close attention when she made them."
photo by Jubes photo by Jubes
photo by Jubes
photo by loof751 photo by loof751
photo by Jubes photo by Jubes
photo by Nasseh photo by Nasseh
photo by Nasseh photo by Nasseh
Ready In:




  • Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
  • Make 1 inch balls flattened to about 1/2 inch thickness.
  • Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
  • Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
  • 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.
  • Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).

Questions & Replies

Got a question? Share it with the community!


  1. Utterly delish! The flavourings were very subtle and quite beautiful. Cooked this for friends doing weight watchers and everyone had seconds, saying they were the best meatballs they’d ever had- no one could believe they were also so healthy. BIG thank you! We are having this again this week. I cooked these dipped in egg, rolled in whole wheat breadcrumbs and baked in the oven at 325F for 25 mins. Which helped “healthy� it up a lot! We ate this served with whole wheat spaghetti, fresh tomato marinara sauce, and salad.
  2. We eat a lot of ground chicken so I was looking for something different. I did put a little less cumin than the recipe called for, but otherwise stuck to the recipe. Rolled in flour and baked on a greased cookie sheet at 350f for about 30 minutes. Served with sour cream on the side. DH said, "very tasty!" Oh, and we really enjoyed the mix of paprika and cumin. Thanks for posting!
  3. Soooo gooood! Loved these little gems. I used ground chicken, 1/2 t. of cumin and no parsley. Made as directed dipping them in flour and pan frying them. Looked great and tasted even better. Thanks for posting the recipe. I'll be making these again.
  4. Went perfect with our Mediterranean style tapas buffet we had at a dinner party. I did need to add a bit more flour to hold them together, but all came out great! I added fresh parsley & upped the onion amount (love grated onion too). Added a touch of garam masala & they were so yummy! I chose to bake instead of fry. I used the few leftovers & added them to a lentil based spaghetti sauce & served over pasta. Thank you for a yummy recipe!
  5. I loved these! I used ground turkey. It was a bit wet, perhaps because it had been frozen, so I added some panko to the mixture and the texture was then perfect. I made the meatballs and plopped them straight into my 3 1/2 qt crockpot (see recipe #448230 for details), and they turned out great! Not as browned as they would be if fried, but tender and lovely to eat. I did feel this would not be more than three servings.


Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.
View Full Profile

Find More Recipes