Turkey Kefta with Sweet Onion and Raisin Sauce Recipe Print Page

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Photo by: Photo: Jan Smith

Turkey Kefta with Sweet Onion and Raisin Sauce

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.

Cooking Light MAY 2006

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

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.

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

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Turkey Kefta with Sweet Onion and Raisin Sauce recipe