Spicy Harissa Turkey Meatballs by Daphne Oz

Total Time
40 min
20 min
20 min


Olive oil cooking spray

4 spray(s)

Extra virgin olive oil

1 tsp(s)

Uncooked scallion(s)

½ cup(s), chopped

Garlic clove(s)

3 clove(s), large, minced

Ground cumin

1½ tsp(s)

Ground coriander

½ tsp(s)

Uncooked 93% lean ground turkey

1 pound(s)

Harissa paste

4 tbsp(s), mild or spicy

Uncooked butternut squash

1 cup(s), peeled and grated on large holes of box grater

Lemon zest

1 tbsp(s)


1 large egg(s), lightly beaten

Whole wheat breadcrumbs

½ cup(s)

Fresh parsley

½ cup(s), finely chopped

Fresh mint leaves

½ cup(s), finely chopped

Kosher salt

1 pinch(es), or to taste


  1. Preheat the oven to 400ºF. Lightly grease two baking sheets with olive oil spray (you can also line the baking sheet with foil and lightly grease the foil). In a medium saute pan add the olive oil and heat over medium heat. Add the scallions and garlic and cook until softened, 3 minutes. Add the cumin and coriander during the last minute of cooking. Set aside and allow to cool slightly.
  2. Meanwhile, in a large bowl combine the ground turkey, harissa paste, grated butternut squash, lemon zest, egg, whole wheat breadcrumbs, parsley, mint and the cooled scallion mixture. Season with salt. Mix to combine using a spatula or clean hands. Scoop the mixture into 2 tablespoon portioned balls and roll—the trick here is to lightly wet your hands, it makes it easier to roll the turkey mixture!
  3. Place the meatballs on the prepared baking sheet and lightly spray the tops with olive oil cooking spray. Bake for 10 to 12 minutes or until 160ºF on a meat thermometer. Preheat the broiler. Broil the meatballs until golden on top and 165ºF on the meat thermometer. Remove from the oven, allow to cool for a couple of minutes and serve.
  4. Serving size: 5 meatballs