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Meatballs in Saffron-Almond Sauce

Yield 8 servings (serving size: 3 meatballs and 2 tablespoons sauce)

Ingredients

  • 3 (1-ounce) slices whole-grain bread, divided
  • 1/2 pound ground round
  • 1/2 pound ground turkey
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 garlic clove, minced
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/4 cup blanched almonds, toasted
  • 1/2 cup dry white wine
  • 1/2 teaspoon saffron threads, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cloves
  • 2 garlic cloves
  • 1 (14 1/4-ounce) can no-salt-added beef broth
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 162
  • caloriesfromfat 44 %
  • fat 7.9 g
  • satfat 1.9 g
  • monofat 3.7 g
  • polyfat 1.4 g
  • protein 14.4 g
  • carbohydrate 7.4 g
  • fiber 1 g
  • cholesterol 59 mg
  • iron 1.6 mg
  • sodium 245 mg
  • calcium 32 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place 2 bread slices in a food processor; process 30 seconds or until crumbs are fine. Combine the breadcrumbs, beef, and next 8 ingredients (beef through egg) in a bowl. Shape mixture into 24 (1-inch) meatballs. Place meatballs on a broiler pan coated with cooking spray. Bake at 350° for 17 minutes or until browned.

  3. Combine 1 bread slice, almonds, and next 6 ingredients (almonds through garlic) in a food processor, and process until smooth. Spoon mixture into a skillet; add broth, and bring to a boil over medium-high heat. Add meatballs; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Sprinkle with parsley, if desired.