Turkey Moroccan Meatballs Stuffed Pitas with Hummus

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Moroccan Meatball Stuffed Pitas are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.

Hello, Beautiful!  Yep, these are some beautiful – and irresistible I might add – Moroccan Meatballs Stuffed Pitas!  They are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.  Moroccan Meatball Stuffed Pitas are incredibly easy to make, fun to stuff, and so delicious to eat.

The truth is, I haven’t made many Moroccan dishes, but one of the easiest ways to change up a dinner rut is to add new and different flavors.  Making meatballs from ground turkey instead of beef and adding new and different spices does just that!

So, what led me to Morocco you ask?  Well, I’ve been a little bit obsessed with ginger.  But when cooking with it, always find myself making some type of ginger stir fry.   So I really wanted to find a new way to use it, a new cuisine other than Asian.  Moroccan cuisine is known for its warm spices, one of which is ginger!  And the rest, as they say, is history…or in this case, MEATBALLS!

Oh, and in case I have intrigued you with ginger stir fry, check out these amazing recipes!

Moroccan Meatball Stuffed Pitas on a plate. They are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.

PREP AHEAD FOR YOUR MOROCCAN MEATBALLS PITAS

While there are a few delicious components to these beautiful stuffed pitas, it all starts with the turkey meatballs.  The spices that give them that warm Moroccan flare are garlic, ginger, turmeric, coriander, and cayenne.

To ensure that all of these spices are evenly distributed into every single meatball, I like to first mix them with the egg to create the wet mixture.

Then, I mix them into the ground turkey with the parsley and bread crumbs.

Next, roll into small 1 inch meatballs.  You should get about 26 meatballs, so with 3-4 meatballs per pita, you get 7-8 half pitas stuffed!  Perfect for a family of 4-5 people.

Next comes the homemade Hummus!  This hummus is so simple and just lets the chickpeas do their job – taste amazing!  For this recipe, put the clove of garlic, the olive oil, and water into a food processor until smooth.  Then add the drained chickpeas and blend until smooth.  That’s it!

The yogurt sauce is equally as easy to make!  Just lemon zest, a little lemon juice, parsley, salt, and pepper.

COOK & ASSEMBLE YOUR MOROCCAN MEATBALL PITAS

First, cook them under the broiler for 5-6 minutes until they start to brown on top.

Then move them down to center rack and turn the oven to 375 to bake for 15 minutes.  They should be golden brown from the turmeric and other spices when done.

Next, warm up the pitas in the oven and start filling.  First fill with the hummus, add 3-4 meatballs, top with the lemon yogurt sauce, garnish with parsley and ENJOY!

 

Moroccan Meatball Stuffed Pitas

Moroccan Meatball Stuffed Pitas are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.  Easy, Fun, Delicious, and Good for You!

Course Main Course
Cuisine Moroccan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 465 kcal
Author Carrie Tyler

Ingredients

Moroccan Turkey Meatballs

  • 1 lb White Meat Ground Turkey, free range, raised without antibiotics
  • 3/4 cup breadcrumbs
  • 1 Egg
  • 2 cloves Garlic
  • 3 tsp Ginger, minced
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • 1/2 tsp Ground Cayenne Pepper
  • 2 Tbls Parsley, finely chopped
  • 1/2 tsp Salt
  • 1/2 tsp Fresh Ground Pepper
  • 1 tsp Extra Virgin Olive Oil

Hummus

  • 1 can Chickpeas
  • 1 Tbls Extra Virgin Olive Oil
  • 1 clove Garlic
  • 1/4 cup water

Lemon Yogurt Sauce

  • 5 oz Plain Greek Yogurt
  • 1 Lemon
  • 1 tsp Parsley, finely chopped
  • 1/4 tsp Salt
  • Fresh Ground Pepper, to taste

Other

  • 4 Pita Breads, cut in half
  • 2 Tbls Parsley, chopped for garnish

Instructions

Prep-Ahead: Ingredients

  1. Mince 2 cloves garlic.

  2. Peel and mince about 1 inch piece of ginger to get 2 tsp.  

  3. Chop 5 tbls parsley...2 tbls for the meatballs, 1 tbls for the lemon yogurt sauce, 2 for garnish.

Prep-Ahead: Meatballs

  1. To a small mixing bowl, add 1 egg, the 2 cloves minced garlic, 2 tsp minced ginger, 1/2 tsp Turmeric, 1 tsp Ground Coriander, 1/2 tsp Cayenne Pepper, 1/2 tsp salt, 1/2 fresh ground pepper.  Mix together thoroughly with a fork.

  2. To a large mixing bowl, add the Ground Turkey, the egg and spice mixture, the 2 Tbls chopped parsley, and the 3/4 cup bread crumbs.  Using your hands or a large fork, mix to thoroughly combine.

  3. Make small meatballs that are about an inch in diameter.  Recipe makes approximately 26 meatballs.  At this point, you can store them in the fridge, freeze them or cook them.

Prep-Ahead: Hummus and Yogurt Sauce

  1. To a food processor, add 1 clove garlic, 1 tbls extra virgin olive oil, 1/4 tsp fresh ground pepper, and 1/4 cup water. Blend until smooth.  Rinse and drain 1 can of chickpeas.  Add them to the food processor and blend until smooth.

  2. Zest the entire lemon, then quarter.  To a small bowl, add the yogurt, the lemon zest and the juice from 1 quarter of the lemon.  Add 1 tsp chopped parsley.  Mix and then add salt and fresh ground pepper to taste.

Cook and Assemble

  1. Preheat oven to 375 degrees F.  Drizzle a tsp of olive oil on a large sheet pan and rub it around to coat the bottom.

  2. Turn the oven setting to broil and place the turkey meatballs under the broiler for 5-6 minutes or just until starting to brown.

  3. Then move down to center rack and turn oven setting back to Bake at 375 degrees.  Bake for 15 minutes until internal temp reaches 165.

  4. Wrap pitas in aluminum and put in the oven to warm for the last 10 minutes of the meatball cooking time to warm through.

  5. Open the Pita Pocket, add the hummus, then the meatballs, top with yogurt sauce and parsley, and Enjoy!

Creamy Cajun Beans & Cauliflower over Quinoa

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Creamy Cajun Cauliflower and Beans in apot with wood spoon.  The mild cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish

This Creamy Cajun Beans and Cauliflower over Quinoa is a vegetarian dish for EVERYONE!  Kids, adults, meat eaters, and veggie lovers will all love this recipe.  The not-too-hot fantastic cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish.  Creaminess comes from creating a roux and then using low fat milk and broth, no fattening/high-calorie heavy cream here!

Spoonful of Creamy Cajun Cauliflower and Beans over Quinoa over a filled bowl. The mild cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish. 

This is a great dinner recipe for a Meatless Monday or anytime you want to get more veggies and plant-based proteins in! 

Equipment

You can use a dutch oven or large frying pan/skillet for this recipe.  It needs to be large enough to fit the cauliflower, beans, and sauce.  I like to use a dutch oven because it has a wide bottom and tall sides for mixing.  

Prep-Ahead Steps for this Cajun Beans and Cauliflower Recipe

For this recipe, you can cut the cauliflower, slice the mushrooms and scallions, make the cajun spice, and drain the beans.  You can even make the quinoa ahead and reheat it later.

I like to double or triple this cajun spice mix recipe and keep it for sprinkling into a variety of quick dinner mains or sides.  It includes Chili powder, cumin, oregano, garlic powder, smoked paprika, onion powder, cayenne pepper, salt, and ground black pepper.

8 Cajun Spices in a bowl for Creamy Cajun Cauliflower and Beans.

For the cauliflower, simply take your knife and cut along the outside of the florets about 1/2 down to get the small tips.  You can use all of the florets and even the stems, just cut into small pieces. 

Knife cutting Cauliflower pieces on a cutting board for Creamy Cajun Cauliflower and Beans.

Thin slice the scallions.  Clean and slice the mushrooms.  Drain the black beans and garbanzo beans (chickpeas). 

Cooking Steps 

To cook this recipe, preheat your pan/pot on high heat.  Add Olive oil,  mushrooms, cauliflower, and scallions (save some of the greens for garnish). Turn heat down to medium and saute the vegetables for 5-6 minutes until seared and starting to soften.  Don’t worry about them cooking completely at this point as they will continue to cook in the coming steps.

Cauliflower pieces, scallions, and sliced mushrooms cooking in a pot for Creamy Cajun Cauliflower and Beans. 

Add the garbanzo and black beans, as well as a tablespoon of the cajun seasoning. Stir and cook for another 2 minutes. Sprinkle 2 Tbls of all purpose flour over the cauliflower and mushrooms in the pan and stir to combine.

Beans and cajun seasoning added to cauliflower and mushrooms in a pot for Creamy Cajun Cauliflower and Beans.

Flour, milk, broth added to beans, cajun seasoning, cauliflower and mushrooms in a pot for Creamy Cajun Cauliflower and Beans.

Creamy Cajun Cauliflower and Beans in a pot with wood spoon. The mild cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish

Serve this over Quinoa for even more protein and a glorious combination that you will fall in love with!

Creamy Cajun Cauliflower and Beans over Quinoa in a bowl with spoon. The mild cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish. 

Creamy Cajun Beans and Cauliflower over Quinoa

I love spice and this Creamy Cajun Beans and Cauliflower over Quinoa recipe is great because you can spice-it up or down as much as you want!  The cajun flavors and healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish.  The creaminess comes from creating a roux and then using low fat milk and broth, no fattening/high-calorie heavy cream here!  Serve this over our star supergrain, Quinoa and you will fall in love!

Course Main Course
Cuisine Cajun
Keyword black beans, cauliflower, chickpeas, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Calories 490 kcal
Author Carrie Tyler

Ingredients

  • 1 cup sliced mushrooms
  • 2 scallions
  • 1/4 Head Cauliflower
  • 1/2 cup milk
  • 1 cup Vegetable Broth
  • 6-7 ounces Garbanzo beans, cooked (Chickpeas)
  • 6-7 ounces Black beans, cooked
  • 1 cup White Quinoa, uncooked
  • 3 Tbls All Purpose Flour
  • 1 teaspoon Extra Virgin Olive Oil

Cajun Seasoning

  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Smoked Paprika
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Cayenne Pepper or to taste
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper

Instructions

Prep Ahead Steps

  1. Of course, you can use a Cajun Seasoning Mix if you have one that you love.  But if not, then in a small bowl, mix all of the Cajun seasoning ingredients.  Set aside for later.

  2. Break apart about 2 cups of cauliflower florets into bite-size pieces.  Slice the scallions.  Slice the mushrooms.  Drain and rinse the garbanzo beans and black beans.  

    Knife cutting Cauliflower pieces on a cutting board for Creamy Cajun Cauliflower and Beans.

Cooking Steps

  1. Rinse 1 cup of uncooked quinoa in a strainer with warm water. Add to sauce pot with 2 cups water and a pinch of salt.  Bring to a boil, stir, then reduce to a light simmer.  Cover and simmer for 20 minutes.  After 20 minutes, turn off heat, but keep covered until ready to serve.

  2. To a preheated pan/pot on high heat, add a tsp coconut oil, mushrooms, cauliflower, and scallions (save some of the greens for garnish).  Turn heat down to medium and saute the vegetables for 5-6 minutes until seared and starting to soften.  

    Cauliflower pieces, scallions, and sliced mushrooms cooking in a pot for Creamy Cajun Cauliflower and Beans.
  3. Add the garbanzo and black beans, as well as a tablespoon of the cajun seasoning. Stir and cook for another 2 minutes.  Sprinkle 2 Tbls of all purpose flour over the cauliflower and mushrooms in the pan and stir to combine.

    Flour, milk, broth added to beans, cajun seasoning, cauliflower and mushrooms in a pot for Creamy Cajun Cauliflower and Beans.
  4. Add 1/2 cup low-fat milk and stir.  Then add the broth and stir.  Cook on medium-low until sauce has thickened.  Taste for seasoning and add more cajun seasoning as needed.

    Creamy Cajun Cauliflower and Beans in a pot with wood spoon. The mild cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish
  5. Loosen the quinoa with a fork and then place some on each plate.  Top with the Creamy Cajun Beans and Cauliflower.  Garnish with scallions.

    Creamy Cajun Cauliflower and Beans over Quinoa in a bowl. The mild cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish.