Turkey Kefta with Sweet Onion and Raisin Sauce

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.

Yield: 4 servings (serving size: 5 meatballs, 1/2 cup onion mixture, and 1 tablespoon almonds)
  • 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

Combine first 6 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally.

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.

Kitty Morse, Cooking Light
MAY 2006


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