Moroccan-Spiced Turkey Meatballs with Harissa-Roasted Sweet Potatoes

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Peel and dice the sweet potato into 3/4-inch cubes. Place in a bowl and toss with 1 tsp olive oil, 1/2 tsp harissa paste, 1/4 tsp salt, and 1/8 tsp black pepper.

Spread sweet potatoes on half of the baking sheet and place in the oven to start roasting while you prepare the meatballs.

Finely mince 2 cloves of garlic and 1/4 red onion. Chop 2 tbsp cilantro and 1 tbsp mint.

In a mixing bowl, combine 5 oz ground turkey, 1 small egg, 2 tbsp almond flour, half the minced garlic, half the minced onion, 1 tbsp chopped cilantro, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp cinnamon, 1/4 tsp salt, and 1/8 tsp black pepper.

Mix gently with your hands until just combined, being careful not to overmix. Form into 8-10 meatballs, about 1.5 inches in diameter.

Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the meatballs and brown on all sides, about 2-3 minutes per side.

Transfer the meatballs to the other half of the baking sheet with the sweet potatoes. Return to the oven and bake for 12-15 minutes until meatballs are cooked through (165°F internal temperature) and sweet potatoes are tender.

While everything bakes, make the sauce by combining remaining minced garlic and onion in the same skillet over medium heat (no additional oil needed). Cook for 1 minute until fragrant.

Add 1/2 tsp smoked paprika and remaining 1/2 tbsp harissa paste to the skillet, stir for 30 seconds, then add juice from 1/2 lemon and 1 tsp tahini. Stir to combine, then add 2 tbsp water to create a sauce. Simmer for 1 minute, then remove from heat.

Place 1 cup baby spinach on a serving plate. Top with the roasted sweet potatoes and meatballs.

Drizzle the harissa sauce over the dish and garnish with remaining fresh cilantro and mint.