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Alicante Turkey Meatballs

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.

Ingredients

  • 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 cups Turkey-Saffron Stock
  • 2 celery stalks, cut diagonally into 1-inch pieces

Nutrition 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

How to Make It

  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.