I have a serious sweet tooth. Being gluten-free and mostly dairy-free hasn’t stopped me from craving sugar, so I try to use less-refined sweeteners when possible. However, these meatcakes offer a different approach: the Moroccan spice blend gives an impression of sweetness without any added sugar. With a base of lean turkey and ground flaxseed, they deliver high-quality protein and healthy fats while satisfying cravings without extra sweeteners.
Moroccan Turkey Meatcakes use warming spices like cinnamon, turmeric, nutmeg, cardamom and cloves to create a complex flavor that borders on sweet and pairs beautifully with the savory turkey. They’re compact, portable, and keep well in the fridge for several days — ideal for a quick snack or to take with you between the gym and home.I know it’s a little odd to snack on turkey shaped like cupcakes, but sometimes the unusual ideas are the best. I often eat one of these after a workout; they provide about 10 grams of protein each, which helps feed muscles for repair and recovery and keeps me from getting overly hungry before my next full meal. They’re a satisfying mix of sweet and savory that works as a snack or a light meal.
Moroccan Turkey Meatcakes
- Prep Time: 10 minutes
- Total Time: 15 minutes
Ingredients
- 1 lb ground turkey (93% lean recommended)
- 1/2 cup ground flaxseed
- 1/2 cup plain Greek yogurt (0% fat if preferred)
- 1 tsp cinnamon
- 2 tsp turmeric
- 3/4 tsp black pepper
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp cloves
- 1/2 tsp kosher salt
- 1 tbsp dried parsley
Instructions
- Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin with coconut oil or another neutral oil.
- In a large bowl, combine the ground turkey, flaxseed, Greek yogurt, spices, salt, and dried parsley.
- Using clean hands, mix the ingredients gently until evenly combined. Avoid overmixing to keep the meatcakes tender.
- Form 12 even portions (slightly larger than golf balls). Place one portion in each muffin cup and flatten slightly to create a patty shape.
- Bake for about 15 minutes, or until the tops begin to brown and the meat is cooked through.
- Remove from the oven and let the meatcakes cool in the muffin tin for a few minutes.
- Transfer to a cooling rack or plate and serve. Store leftover meatcakes in the refrigerator for several days.
Nutrition
- Serving Size: 4