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Turkey Kefta with Sweet Onion and Raisin Sauce

Photo: Jan Smith
Yield 4 servings (serving size: 5 meatballs, 1/2 cup onion mixture, and 1 tablespoon almonds)
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.

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

Nutrition 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

How to Make It

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

  2. 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.