Chicken or Turkey Meatballs (Moroccan Style)

From: Deantini

On Nov 18, 2009

We really liked these meat balls! I made them with ground chicken and halved the recipe which worked fine. I used dried parsley; but I am sure making it with fresh would be even better. I cooked in the oven for 25 min, no fuss. These would also make an interesting little appetizer or munchie pre-dinner. Made for Everyday is a Holiday.

From: Engrossed

On Jul 17, 2009

Very good made with hot Hungarian paprika. I did use the parsley which was a great addition. My chicken was frozen defrosted so was very wet...I added some flour to it as well as coated each patty with flour and placed them on greased cookie sheets and baked them at 350F. My Hubby has requested I make cucumber raita now to eat with the leftovers...I'm thinkin they might be good with the raita in a pita pocket. Made for the Zaar Stars tag game.

From: Tallbirdmace

On Feb 16, 2009

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.

From: Cookgirl

On Apr 1, 2008

I used smoked paprika in the meatballs. Good idea to grated everything small and chopped everything finely. This makes for a better shaped meatball. Served with whole wheat pita bread. Hubby loved it! Thanks, Nasseh!