Moroccan Turkey Meatball and Apricot Tagine

8 Servings

Serving Size


26 oz.

Butterball® Fully Cooked Turkey Meatballs

¼ cup, divided

Extra virgin olive oil

12 oz.

Onion, finely diced

1 oz.

Garlic, finely minced

8 oz.

Fennel, finely diced

4 oz.

Celery, finely diced

4 oz.


2 tbsp.


1 tbsp.

Cumin, ground

½ tsp.

Ginger powder

½ tsp.


2 oz.


10 oz.

Diced frozen apricots or peaches (or substitute peach puree)

3 tbsp.

Preserved lemon, finely diced

3-4 tsp.


20 ea.

Turkey stock

16 ea.

Baby carrots

5 oz.

Baby bell peppers, multicolor

4 oz.

Dried apricots, cut in half

3 oz.

Red onions, sliced

1 cup(s)

Parsley, dill, mint, cilantro combination, coarsely chopped

to serve

Steamed couscous


  1. 1. In a large deep pot, heat half of the extra virgin olive oil and sear the Butterball® Fully Cooked Turkey Meatballs until deep brown on all sides. Remove and reserve the meatballs. Depending on the size of the pot, this may need to be done in 2 batches.
  2. 2. Add remaining olive oil to the pot. Turn heat to medium and add the onion, garlic, fennel, and celery; sweat until translucent.
  3. 3. Add the spices and salt, stirring well.
  4. 4. Add the frozen apricots (or fruit puree if using), the preserved lemon, harissa and stock. Stir well, bring to a boil, add the carrots and simmer for 5 minutes.
  5. 5. Add the meatballs and peppers and simmer until the carrots are tender, and the meatballs are hot.
  6. 6. Add the dried apricots and red onion and simmer for an additional 2 minutes. Season to taste with salt, harissa and lemon juice if needed.
  7. 7. Stir in the chopped herbs and serve with steamed couscous.
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