Turkey Kefta with Sweet Onion and Raisin Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Meatballs take on a Moroccan twist when simmered on a bed of sweet onions lightly flavored with a unique combination of spices. In Morocco, the word kefta refers to ground meat-usually turkey, beef, or lamb. Serve with rice or couscous. Ingredients:
4 cups thinly vertically sliced vidalia or other sweet onion |
1/2 cup raisins |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon ras el hanout |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1/2 cup finely chopped fresh parsley |
1/4 cup dry breadcrumbs |
1 teaspoon salt |
1/2 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 |
Directions:
1. Combine first 6 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally.
2. Combine chopped fresh parsley and the next 6 ingredients (through ground turkey breast) in a large bowl; shape mixture into 20 meatballs. Place meatballs on top of onion mixture; cover and cook for 20 minutes or until done. Sprinkle evenly with slivered almonds.
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