Spiced turmeric saffron rice with super simple Moroccan flavored meatballs topped with a creamy lemon yogurt sauce and tangy pomegranate seeds: these Super Simple Golden Rice and Moroccan Meatball Bowls are the best weeknight dinner!
Jump to RecipeMoroccan flavors are truly some of my favorites. In fact, I think Marrakech is probably one of the top five destinations in my bucket list. There’s just something about the warming spices and the tangy flavors mixed with tons of hearty meats and grains. It’s truly the best. That being said, I make Moroccan food a lot… which can get pretty repetitive. I mean, there’s only so much couscous you can eat. So, in these Super Simple Golden Rice and Moroccan Meatball Bowls, I put a bit of a spin on the classic Moroccan flavors. I opt to use packaged saffron rice ( my childhood fav!) instead of couscous, and mix in a lemony yogurt sauce instead of your classic hummus. Really, this dish just takes all of my favorite ingredients and throws them into a Moroccan mix. The result? A freaking delicious, yet super simple, bowl dinner that will seriously please the whole family. You’ve got to try this one!
the breakdown…
These Super Simple Golden Rice and Moroccan Meatball Bowls start off by prepping all of the oven-roasted components. And, by that, I literally just mean the meatballs and the carrots. “Super simple” is the name of the game… right? Hence, I chop up my carrots and toss them with some olive oil, dried parsley, sweet paprika, garlic powder, salt, and pepper. That’s it! Although such a simple combo of spices, the carrots seriously become the most warming, flavorful bite. So, go ahead and start those off in the oven while you prepare your turkey meatballs, which will need less time in the oven.
This turkey meatball recipe is modelled after my classic baked meatball recipe that I use all the time. I use some grated and water-strained zucchini for some moisture, plus some egg and panko to bind everything together. However, these meatballs are a bit different in terms of flavor. I opt to use dried parsley, coriander, paprika, salt, and pepper to carry over all the Moroccan goodness. Besides that, though, these meatballs are really not all that complicated. Simply roll them up, pop them on a baking sheet with a wire rack (if you have one), and send them to the oven to crisp up! Absolutely delicious, if you ask me.
about that rice…
Next up on the agenda is prepping that golden rice. This rice is really nothing fancy at all. In fact, this Super Simple Golden Rice and Moroccan Meatball Bowls recipe calls for pre-packed saffron rice. I grew up eating this type of saffron rice pretty much every week, and it always hits the spot. There’s no need to spend a ton of money on real saffron so you can steep it with rice by yourself. Plus, nobody’s got time for that… especially not on your average weeknight. The packaged stuff is the best, so go with that!
Still, I like to amp up that pre-packed rice a bit, at least for these bowls. I go with some coriander to carry over those flavors, but also some ~golden~ turmeric for a delectable, earthy flavor. With those spices, mix in all the textures!! I’m taking sesame seeds, dried cranberries (or any dried fruit — tbh), shaved almonds, and pistachios. I’m obsessed with all things dried fruit and nuts… so this is totally up my alley. That being said, if you wanted to ditch any of the above, you’ve also got the pomegranate seeds at the end for some texture.
the lemon yogurt sauce!!
Lastly, you’ve got to whisk together that incredibly easy lemon yogurt sauce. With some plain greek yogurt, some acid from both the juice of a lemon and red wine vinegar, and just a bit of garlic powder and salt, this sauce really pulls the whole dish together. I like to think of it as Labneh meets a lemon herb tahini sauce… just without the bitterness from the tahini (that would be a bit overwhelming with the turmeric!) and without the thickness from the Labneh. This sauce is seriously my secret weapon with these Super Simple Golden Rice and Moroccan Meatball Bowls… so don’t skip it!!
when to serve these up!!
With everything done and dusted, all you have to do is assemble your bowls with some fresh herbs and pomegranate seeds and serve them up! These Super Simple Golden Rice and Moroccan Meatball Bowls are the best weeknight dinner, as they don’t require any side dishes whatsoever. I mean, you’ve got the veggies, protein, carbs, and fats all thrown in there… What more could you ask for? Plus, you can easily make this into a spicy dish for spice lovers by adding some red pepper flakes to the mix, but could also mild everything down with less spices. The world is your oyster with this one… so customize it how you like!
I hope you love these Super Simple Golden Rice and Moroccan Meatball Bowls as much as I do! Let me know what you think in the comments below:)
Super Simple Golden Rice and Moroccan Meatball Bowls
Course: Main Course, Lunch, DinnerCuisine: Moroccan, AmericanDifficulty: Easy6
servings20
minutes30
minutes50
minutesSpiced turmeric saffron rice with super simple Moroccan flavored meatballs topped with a creamy lemon yogurt sauce and tangy pomegranate seeds: these Super Simple Golden Rice and Moroccan Meatball Bowls are the best weeknight dinner!
Ingredients
- carrots:
5 large carrots, peeled and thinly sliced
2 tbsp olive oil
1 tsp dried parsley
1 tsp sweet paprika
1 tsp garlic powder
Salt and pepper, to taste
- turkey meatballs:
1 lb ground Turkey
½ a finely grated zucchini, ringed of all water with a towel*
1 egg, beaten
½ cup Panko breadcrumbs
1 tsp dried parsley
1 tsp sweet paprika
½ tsp ground coriander
½ tsp salt
Freshly ground pepper
- golden rice:
2 5 oz bags saffron rice, prepared according to package
1 tsp coriander
½ tsp turmeric
Salt and pepper, to taste
2 tsp sesame seeds
½ cup dried cranberries
¼ cup shaved almonds, toasted
¼ cup chopped pistachios, toasted
- lemon yogurt sauce:
1 cup plain greek yogurt
1 lemon, juiced
1 tbsp red wine vinegar
2 tbsp water
2 tsp garlic powder
1 tsp ground oregano
Salt, to taste
- assembly:
Pomegranate seeds, to serve
Fresh herbs, such as cilantro, parsley, and/or mint, to serve
Sesame seeds, toasted
Instructions
- Preheat the oven to 425 degrees. Line two large baking sheets with parchment paper. Place a greased wire baking rack on one of the trays, if you have one.
- On one of the baking sheets, toss the carrot slices with the olive oil and spices. Transfer to the oven and bake for 10 minutes.
- In a medium bowl, mix all of the Turkey meatball ingredients until well combined. Roll the mixture into 1-2 inch balls and place on the greased baking rack. Spray or drizzle each meatball with olive oil.
- After the carrots have been baking for 15 minutes, toss them with a spatula and return them to the oven — this time on the bottom rack. Transfer the baking sheet of meatballs to the oven directly above the carrots, and bake both for 15-20 more minutes, or until the meatballs are cooked through and crisp.
- Meanwhile, prepare the saffron rice according to its package. Once done, fluff with a fork and then mix in the remaining golden rice ingredients.
- In a small bowl, whisk together all of the ingredients of the lemon yogurt sauce.
- Assemble your bowls with a scoop of the golden rice, a few of the meatballs, and some of the roasted carrots. Top with some of the lemon yogurt sauce, a few pomegranate seeds, some sesame seeds, and tons of fresh herbs. Enjoy!
Notes
- You could also use ground chicken instead of the ground turkey