Turkey Kefta

After reading through the reviews and the recipe I made some changes. The meatballs were really good. I think that these would be just as good on their own and even as a little appetizer. I would serve them over couscous or rice. We didn't since rice and couscous were on the menu later in the week. I served them over egg noodles. Not a great choice!

Turkey Kefta with an Onions and Raisin Sauce
4 C thinly vertically sliced sweet onion
1/2 C raisins
3/4 t salt
1/2 t black pepper
2 t Ras el Hanout (recipe follows)
2 C fat-free, less-sodium chicken broth
1/2 C finely chopped fresh parsley
1/4 C dry breadcrumbs
1 t salt
1 1/2 t Ras el Hanout (recipe follows)
1/2 t freshly ground black pepper
1 egg, lightly beaten
1 1/4 pounds ground turkey breast

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.

Ras el Hanout

2 t ground ginger
2 t ground coriander
1 1/2 t ground cinnamon
1 1/2 t freshly ground black pepper
1 1/2 t ground turmeric
1 1/4 t ground nutmeg
1 t ground allspice
1/2 t ground cloves

Combine all ingredients in a small bowl.

recipe adapted from Cooking Light (picture from Cooking Light)