Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Alicante Turkey Meatballs

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

Cooking Light DECEMBER 2011

  • Yield: Serves 6
  • Hands-on: 25 Minutes
  • Total: 35 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 173
  • Fat: 10.4g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 10.7g
  • Carbohydrate: 8.6g
  • Fiber: 1.1g
  • Cholesterol: 59mg
  • Iron: 2.4mg
  • Sodium: 230mg
  • Calcium: 52mg

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Alicante Turkey Meatballs Recipe