Moroccan Meatballs with Smoked Salt


Moroccan Meatballs with Smoked Salt Recipe

One of our favorite go-to dinners is this Moroccan meatball recipe.  It's full of flavor and a true comfort dish.  Try it with Old Salt Merchant's smoked salt for depth of flavor and garnish with fresh thyme and bay leaves.
20 min
40 min
1 hr

2-4 servings 2-4 servings


  • 3 Tablespoons Olive Oil
  • 1/2 yellow onion
  • 2 garlic cloves, minced
  • 1 pound dark ground turkey meat
  • 2 tablespoons of each - mint, parsley, & cilantro finely chopped
  • 1 tbs Old Salt Merchants Smoked Salt
  • 1 egg
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground cinnamon
  • 1 heaping tsp OSM Moroccan Bazaar Blend
  • 1 28 ounce can crushed tomatoes
  • 1 cinnamon stick
  • 1/2 sprig of rosemary


  1. Heat 2 tablespoons of the olive oil in a saute pan over medium heat. Add the onion, garlic, and salt, and cook for 5-10 minutes or until the onion is translucent. Turn off the heat and the let the mixture cool for at least 5 minutes.
  2. Place the ground turkey, chopped herbs, egg, and spices in a large bowl.
  3. Add the onion and galric and use a fork to mix well; roll into golf-ball-shaped meatballs.
  4. Heat a dutch oven over medium high heat. Add the remaining tablespoon of oil and start frying the meatballs in batches, cooking 2-3 minutes on each side. Remove to a plate while you fry the next batch. Don't overcrowd.
  5. Once all the meatballs are browned, add the crushed tomatoes, cinnamon stick, and rosemary to the pot. Season with a generous pinch of Old Salt Merchants smoked salt and put the browned meatballs back in the pan.
  6. 6. Partially cover the pot and simmer gently for 30-40 minutes.
  7. 7. Remove the cinnamon sticks, rosemary and serve with the extra herbs on top. Pairs well with mashed poatotes or cauliflower rice.

Tips / Notes

  • Adapted from GOOP


Moroccan, turkey, meatballs, healthy, cinnamon, aromatic, smoked salt

Moroccan Meatballs with Smoked Salt Reviews