Sunday, May 15, 2011

Turkey Kefta (Moroccan Meatballs)

Adapted from Cooking Light

Serves 4


4 cups thinly vertically sliced Vidalia or other sweet onion
1/2 cup raisins
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Ras el Hanout*
2 cups low-sodium chicken broth

1/2 cup finely chopped fresh parsley
1/4 cup dry breadcrumbs
1 teaspoon salt
1 teaspoon Ras el Hanout*
1/2 teaspoon freshly ground black pepper
1 egg, lightly beaten
1 1/4 pounds ground turkey breast

1/4 cup slivered almonds, toasted

* Ras el Hanout:
2 teaspoons ground ginger
2 teaspoons ground coriander
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground turmeric
1 1/4 teaspoons ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Combine "sauce" ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally.

Combine "meatball" ingredients in a large bowl; shape mixture into 20 meatballs. Place meatballs on top of "sauce" mixture; cover and cook for 20 minutes or until done.

Sprinkle evenly with slivered almonds; serve with jasmine rice or couscous.

Nutrition Info:

Calories: 246
Fat: 5.2g
Protein: 27.6g
Fiber: 3.1g
Carbohydrate: 22g

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