Turkey Kefta with Sweet Onion and Raisin Sauce

We are fortunae eough to be able to get ground goat. Once I made that substitution, it became my prefered choice. This time, having no parsley, I used cilantro ( I now see others have as well) . Dynamite !  ( with 50 % more of Ras-el Honout). Goes great with spinach quiche or spanikopata.

I have made this several times. Unlike most recipes,I don't tinker with this one much except to increase the spices if they are not super fresh. The leftovers are wonderful.

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.

This is a great recipe. I actually went to a local market and found the "ras el hanout" and bought it to try out since it basically did all of the mixing work for me:) This was delicious! I turned the meatballs over too to assure even cooking. They are full of flavor and not overpowering. This recipe is a keeper

I liked this because I like turkey burgers, turkey chili etc, but my husband didn't as he finds the turkey too dry. I like the unusual (for me) flavors.

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.

6 points plus

This was really good! I used 1lb of venison instead of turkey and beef broth instead of chicken. I used Italian bread crumbs since that's what I had on hand and divided the Ras el Hanout spice recipe in 6ths ending up with about 1.5-2 times as much as this recipe calls for...I added it all. I forgot to add the almonds at the end but it didn't seem to make a diffence. I served this with a side salad and would definitely make this again!

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.

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)!

This is very good, but I doubled the spice amounts.

I thought this recipe was easy to make and tasted delicious. I doubled the spices and served over brown rice. I also used golden raisins. Delish! :)

Very tasty. I increased the spice mixture by 50%. Next time I will double, and make with a combo of turkey breast and dark meat, plus brown the meatballs in olive oil first. I served with couscous cooked in chix broth and oj, with about 2t of orange zest and the toasted almonds from the kefta recipe mixed into the couscous after cooking. Served with North-African Spiced Grilled Corn.

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.

I was really disappointed. My husband and I found this bland and boring. I might try again with turkey sausage instead of ground turkey, but have not decided if it would be worth the effort.

Wow- this was really great. (I was a little surprised!) Very flavorful, but not over powering. The herb mix is awesome. The best part was that i had all the ingredients on hand!