You can substitute 2 cups fat-free, lower-sodium turkey or chicken broth and 1/8 teaspoon powdered saffron for Turkey-Saffron Stock.

Recipe by Cooking Light December 2011


Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

35 mins
25 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a food processor; process until coarsely ground. Combine breadcrumb mixture and milk in a medium bowl; let stand 5 minutes. Add nuts and next 4 ingredients (through liver) to milk mixture. Shape into 12 meatballs, about 1 1/2 tablespoons each.

  • Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add meatballs; cook 4 minutes, turning to brown on all sides. Remove meatballs from pan. Wipe pan clean; heat over medium heat. Add Turkey-Saffron Stock and celery to pan; bring to a simmer. Return meatballs to pan in a single layer. Cover and simmer 10 minutes or until meatballs are done. Place 2 meatballs in each of 6 shallow bowls. Ladle about 1/3 cup stock mixture into each bowl.

Nutrition Facts

173 calories; fat 10.4g; saturated fat 2.9g; mono fat 4.6g; poly fat 1.6g; protein 10.7g; carbohydrates 8.6g; fiber 1.1g; cholesterol 59mg; iron 2.4mg; sodium 230mg; calcium 52mg.