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home > recipes > meat > 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. Makes 4 servings 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 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.

Turkey Kefta with Sweet Onion and Raisin Sauce


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keyword: turkey
keyword: kefta
keyword: sweet
keyword: onion
keyword: raisin
keyword: sauce
ethnicity: african
recipes for meat
recipes by rcoen
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(posted March 21, 2009)

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.

Makes 4 servings

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

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.


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