Turkey Kefta with Sweet Onion and Raisin Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 19%
  • Fat: 5.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 27.6g
  • Carbohydrate: 22g
  • Fiber: 3.1g
  • Cholesterol: 94mg
  • Iron: 2.4mg
  • Sodium: 857mg
  • Calcium: 68mg

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

  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.
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