Moroccan Meatballs w Harissa Drizzle

Been really missing ethnic food lately and Dr. Golman is right that spices are your best friend on this program, so I got creative last night and made some moroccan meatballs, they were so good I had to share - even the kids ate them!

3 lbs ground turkey (I'm sure you could use another protein)
2½ tsp garlic powder
2½ tsp onion powder
2½ tsp ground cumin
2 tsp ground coriander
2½ tsp smoked paprika
¾ tsp cinnamon
2 tsp sea salt (adjust to taste)
1½ tsp black pepper

Harissa Drizzle: 2-3 tbsp harissa seasoning, lemon juice and/ or water, mix to taste

Moisture helper (highly recommended for turkey): ¼ – ⅓ cup water mixed into meat before forming balls

Preheat to 400°F
Mix everything gently until just combined.
Roll into meatballs (about golf-ball size).
Place on parchment-lined sheet pan.
Bake 15-18 min flipping halfway OR air fry at 380 for 10-12 min. Target internal temp of 165.
Serve over cauliflower rice, roasted veggies, alongside broccoli and top with harissa drizzle 🤤