Alicante Turkey Meatballs

Alicante Turkey MeatballsRecipe
Photo: Johnny Autry; Styling: Cindy Barr
You can substitute 2 cups fat-free, lower-sodium turkey or chicken broth and 1/8 teaspoon powdered saffron for Turkey-Saffron Stock.


Serves 6
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 35 Minutes

Nutritional Information

Calories 173
Fat 10.4 g
Satfat 2.9 g
Monofat 4.6 g
Polyfat 1.6 g
Protein 10.7 g
Carbohydrate 8.6 g
Fiber 1.1 g
Cholesterol 59 mg
Iron 2.4 mg
Sodium 230 mg
Calcium 52 mg


1/2 cup fresh flat-leaf parsley leaves
2 (1-ounce) slices country white bread, torn into small pieces
1 garlic clove
1/3 cup fat-free milk
1 tablespoon pine nuts, coarsely chopped
1/4 teaspoon salt
4 ounces ground turkey
4 ounces ground pork
1/2 turkey or chicken liver, minced (about 1 tablespoon)
2 teaspoons olive oil
2 celery stalks, cut diagonally into 1-inch pieces


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.

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.