Turkey Moroccan Meatballs Stuffed Pitas

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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 730 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!

Asian Meatballs with Teriyaki Mustard Sauce

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Friends, meet my favorite balls, Asian Meatballs.  Asian Meatballs, meet my friends.  These Asian Meatballs are sweet, salty, tangy, spicy, and so incredibly moist and addictive.  The garlic, ginger, scallion, red pepper, and soy all infuse the meatballs with the most amazing flavor.  Dip them in the tangy Teriyaki mustard sauce and they burst with even more flavor.

Everyone has had the traditional Italian meatballs in tomato sauce, but I encourage you to experiment with different flavors and sauces.  I have tried sweet & sour, apple, chipotle, and other flavors, but these Asian meatballs are seriously my favorite because they are unexpected, fun, and just plain delicious!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

I first started making these Asian meatballs when I was a caterer in NYC.  At the time, I made them as an appetizer that was passed at cocktail parties and the guests always raved about them.  After my catering days, I started making them as a main course and today my family loves them too!

In terms of Prepping ahead, you can make the Teriyaki Mustard Dipping Sauce 1-4 days in advance.  For the meatballs, you can do any of these steps or all of them ahead of time:

  • Peel, chop, minse the scallion, red pepper, garlic, ginger
  • Blend all ingredients in the food processor
  • Mix with the ground beef and roll the meatballs.  Either store them in the fridge overnight and cook them according to the skillet directions the next day, freeze them raw and bake them at a later date in a 400 degree F oven for 25-30 minutes, or sear them in the skillet according to the recipe immediately.

The recipe includes rice if you are making these meatballs into a meal, but if you are serving them as an appetizer, just skip the rice.

If you have never experimented with any other meatball aside from the Italian variety, I hope you venture out on this one…you will not be disappointed!

Tip: A mini food processor is needed for this recipe.  I love the Cuisinart Mini Food Processor:

ENJOY!  😍 Carrie

Asian Meatballs with Teriyaki Mustard Dipping Sauce

These Asian Meatballs are sweet, salty, tangy, spicy, and so incredibly moist and addictive.  The garlic, ginger, scallion, red pepper, and soy all infuse the meatballs with the most amazing flavor.  Dip them in the tangy Teriyaki mustard sauce and they burst with even more flavor. ​ They are great as a main dish or serve as an appetizer!

Course Appetizer, Main Course
Cuisine Asian
Keyword Asian, Meatballs
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 Meatballs
Calories 420 kcal
Author Carrie Tyler

Ingredients

Meatballs

  • 4 scallions
  • 1 inch piece of fresh ginger
  • 1/4 red bell pepper
  • 1/2 tsp chili pepper flakes
  • 2 garlic cloves
  • 3 Tbls Soy Sauce
  • 1 pound ground sirloin
  • 2 Tbls Coconut oil or Extra Virgin Olive Oil

Dipping Sauce

  • 1/3 cup Teriyaki sauce
  • 2 Tbls Dijon Mustard
  • 1/2 tsp Sesame oil

Rice

  • 1 Cup Basmati Rice, uncooked

Instructions

  1. Make the rice according to package instructions.
  2. Peel the garlic. Coarsely chop garlic and scallions and ¼ of the red pepper.
  3. Peel the ginger.  You can scrape the skin off with a spoon, use a peeler or simply cut off the skin.  Chop the ginger (the blender will do the rest).

  4. Into the food processor, put the garlic, scallion, red pepper, ginger, chili pepper flakes, and the soy sauce. Pulse for 30 sec, scrape down the bowl and process 1 minute more, or until finely ground. Note, if the meat is too mushy, add a tbls of breadcrumbs..

  5. Mix the blended ingredients into meat. Roll meat into 24 balls each about 1.5 to 2 inches in diameter.  TIP: score the meat in half, then each in half again, then again to give you 8 equal portions of meat. Then roll 3 balls from each of the 8 portions to give you 24 same-size balls.

  6. Preheat a large nonstick skillet over medium heat and add the Coconut oil. Add the meatballs and don't move until brown on 1 side, about 2 minutes. Turn the meatballs and cook, browning them on all sides, until cooked through, about 2 minutes per side.

  7. While the meatballs cook, combine the Dijon Mustard with the Teriyaki Sauce and ½ tsp Sesame Oil. 

  8. Plate and enjoy!