Rating: 4 stars
18 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Kitty Morse
Recipe by Cooking Light May 2006

Gallery

Credit: Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

246 calories; calories from fat 19%; fat 5.2g; saturated fat 0.8g; mono fat 2.7g; poly fat 1.1g; protein 27.6g; carbohydrates 22g; fiber 3.1g; cholesterol 94mg; iron 2.4mg; sodium 857mg; calcium 68mg.
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