Thursday, March 11, 2010

Turkey Kefta

Last May I made this recipe from Cooking Light. I was looking for some more turkey meatball ideas when I stumbled back on this recipe and I decided to use the ingredients and the idea to make something a little different. The special part of this recipe is the Ras el Hanout that I made last year for the original recipe. Here's my take (with help from CL) on Moroccan Kefta using

Turkey Kefta (adapted from Cooking Light)

1/2 large sweet onion sliced
1/2 cup golden raisins
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon Ras el Hanout
1 (14-ounce) can fat-free, less-sodium chicken broth
Cooking spray

1 tbsp dried parsley (this is a personal preference because I don't like fresh parsley)
1/4 cup dry seasoned breadcrumbs
1/2 teaspoon salt
1/4 teaspoon Ras el Hanout
1/2 teaspoon freshly ground black pepper
1 egg, lightly beaten
10 oz ground turkey

couscous (prepared per package instructions)
Greek yogurt
  1. With a little cooking spray caramelize the onions. Add salt, pepper, raisins, Ras el Hanout and a splash of broth.
  2. Combine turkey, parsley, breadcrumbs, salt, Ras el Hanout, pepper and egg in a large bowl; shape mixture into 1/2 tbsp sized meatballs.
  3. Place meatballs on top of onion mixture; cover and cook, turning once, until done. Continue adding broth so food in pan doesn't stick as it evaporated. Not so much that you are boiling the meatballs (more like they are beings gradually sauteed and steamed at the same time).
  4. Serve over prepared couscous with a dollop of fat free plain Greek yogurt.

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