Turkey Kefta with Sweet Onion and Raisin Sauce

Turkey Kefta with Sweet Onion and Raisin Sauce Recipe
Photo: Jan Smith
Meatballs take on a Moroccan twist when simmered on a bed of sweet onions lightly flavored with a unique combination of spices. In Morocco, the word kefta refers to ground meat--usually turkey, beef, or lamb. Serve with rice or couscous.

Yield:

4 servings (serving size: 5 meatballs, 1/2 cup onion mixture, and 1 tablespoon almonds)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 19 %
Fat 5.2 g
Satfat 0.8 g
Monofat 2.7 g
Polyfat 1.1 g
Protein 27.6 g
Carbohydrate 22 g
Fiber 3.1 g
Cholesterol 94 mg
Iron 2.4 mg
Sodium 857 mg
Calcium 68 mg

Ingredients

4 cups thinly vertically sliced Vidalia or other sweet onion
1/2 cup raisins
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Ras el Hanout
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup finely chopped fresh parsley
1/4 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon Ras el Hanout
1/2 teaspoon freshly ground black pepper
1 egg, lightly beaten
1 1/4 pounds ground turkey breast
1/4 cup slivered almonds, toasted

Preparation

Combine first 6 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally.

Combine chopped fresh parsley and the next 6 ingredients (through ground turkey breast) in a large bowl; shape mixture into 20 meatballs. Place meatballs on top of onion mixture; cover and cook for 20 minutes or until done. Sprinkle evenly with slivered almonds.