Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
25 Mins
Total Time
35 Mins
Yield
Serves 6

You can substitute 2 cups fat-free, lower-sodium turkey or chicken broth and 1/8 teaspoon powdered saffron for Turkey-Saffron Stock.

How to Make It

Step 1

Combine first 3 ingredients in a food processor; process until coarsely ground. Combine breadcrumb mixture and milk in a medium bowl; let stand 5 minutes. Add nuts and next 4 ingredients (through liver) to milk mixture. Shape into 12 meatballs, about 1 1/2 tablespoons each.

Step 2

Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add meatballs; cook 4 minutes, turning to brown on all sides. Remove meatballs from pan. Wipe pan clean; heat over medium heat. Add Turkey-Saffron Stock and celery to pan; bring to a simmer. Return meatballs to pan in a single layer. Cover and simmer 10 minutes or until meatballs are done. Place 2 meatballs in each of 6 shallow bowls. Ladle about 1/3 cup stock mixture into each bowl.

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