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.

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.

Kitty Morse, Cooking Light
MAY 2006

BY:myrecipes.com