Moroccan Meatballs

Instructions

1. Begin by preparing the sauce. Heat the olive oil in a large saucepan over medium heat, then add the onion and cook until soft but not brown, about 3 minutes. Add the garlic and lemon zest and cook for 1 more minute. Add the chicken stock, canned tomatoes, salt, pepper, red pepper, and cinnamon. Let simmer for 8 minutes. Stir in the golden raisins.
2. Next, place the rack in the center of the oven and preheat to 400 degrees F. Line a large rimmed baking sheet with foil, then set a baking rack on top. Lightly coat with cooking spray and set aside.
3. In a medium bowl, lightly combine the turkey, parsley, breadcrumbs, ginger, garlic, cumin, cinnamon, salt, and pepper.
4. Add the olive oil and eggs, mixing lightly with a fork and being careful not to compact the meat.
5. Roll the meatballs into 1-inch balls (about 28 balls total), then arrange on the prepared baking sheet.
6. Drizzle lightly with olive oil (or coat with additional cooking spray), and bake until cooked through; about 15 to 18 minutes.
7. Transfer to the skillet with the sauce, then use a spoon to coat the meatballs. Serve warm with prepared couscous.