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.
4 cups thinly vertically sliced Vidalia or other sweet onion
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.
This is one of my favorite recipes to make when I haven't had time to go to the grocery store. It is easy and tastes so delicious. I like to use golden and regular raisins for more color. It's best when served with couscous.
WOW!! this was great!! husband even loved!! doubled spices as someone mentioned. used cilantro instead of parsley. made 1.5 oz meatballs then baked at 350 for 25 min. didn't want any extra fat in the onion mix. usually don't use raisins in anything, but i did and they really added sweetness to the dish. served over pearl couscous. i will def make this again!!!! sending recipe to friends as well.
We loved this recipe! I used the 85%lean turkey that comes in a tube, and I think that helped keep the meatballs tender and moist. I also browned the meatballs for 10 minutes in 1/2 tsp. olive oil, added crushed red pepper, and doubled the spice mixture. A really good chicken stock is necessary here, and I used an organic broth with lots of flavor. Served with couscous, plain yogurt with mint leaves, and the cumin-carrot salad (to which I added mint). The almonds are an absolutely necessary part of this, though pine nuts might substitute well. What a very special meal this was (although not for a picky eater--the flavors are exotic and surprising)!
I gave this 4 stars because it would depend on who was being served - I LOVED it; my husband did not (but he is a beef and potatoes, fried chicken sort of guy and I love African and most ethnic flavors). I made it exactly as written and I think the only thing I would do NEXT time is add just a bit of cayenne pepper; I made my husband white rice and I served mine with couscous. I also served the "Spinach Salad with Beets and Oranges" which was delicious but I think that was too much sweetness in one meal. Overall this recipe is a keeper for ME.
I really dislike the star system on this web site so I;m going to say while I consider it a 4 star recipe I also don't think it is a special occasion recipe. I was a little nervous about the recipe at first especially with the cooking method. I turned the meatballs half way through just to be safe. I served with whole wheat couscous, whole wheat naan and a greek yogurt cucumber sauce. My BF ate his over basmati rice but I think the couscous was better.
Great recipe! As is usually the case with Cooking Light Indian and Moroccan recipes, I added more spices -a full teaspoon to the onion mixture. I also added a large clove of crushed garlic and a little bit of chopped fresh oregano to the meatball mixture and garnished the dish with chopped fresh mint and cilantro before serving. I served the meatballs with whole wheat couscous and a salad made with tomatoes from my garden, Persian cucumbers, red onion, and mixture of chopped fresh herbs. The meat meatballs were on the sweet side and the salad offered a refreshing contrast. I'll definitely make this recipe again with the changes I made and I also might add about 2 teaspoons of tomato paste to the onions and broth to provide a touch of acid to the sweetness.
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