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21
May
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Moroccan Turkey Meatballs with Sweet Onions and Raisins |
I have a bit of an obsession with Moroccan food that started when I first dined at the Moroccan restaurant in Epcot. Since then, that restaurant has become my must-hit whenever I go back to Disney World (which I think has only been twice since then, but still.) Tender spiced meat and vegetables against a sweet background sauce that gets sopped up by couscous – what’s not to love? During our honeymoon cruise, we were even supposed to visit Morocco, but our ship got re-routed due to security concerns. I suppose it’s better to be safe and from afar. Unfortunately, Moroccan food is hard to come by in Massachusetts (I do know of one great place near Boston, but it’s pretty out of the way for us to get there with any regularity) so instead I usually resort to making my own spicy-sweet concoctions.
The latest concoction was slightly adapted from a Cooking Light recipe for turkey kefta with Moroccan spices over stewed onions and raisins. The onions take on that delicious caramelized taste and make a wonderful background for the spiced meatballs. The meatballs are cooked over the onion mixture, which is rather shallow, and that simmering/steaming method makes them come out very tender. This was one of the best weeknight meals we’ve had in a while, and it’s pretty easy too. We enjoyed this with cauli-rice, which was delicious with the extra pan sauce.
Moroccan Turkey Meatballs with Sweet Onion SauceAdapted from Cooking Light
1/2 pound thinly sliced sweet onion
1/4 cup (40gm) raisins or chopped dried apricots (I used a combination of both)
freshly ground salt & pepper
1/2 tsp ras al hanout
1 cup fat free, reduced sodium chicken broth
1/4 cup chopped cilantro
2 tbsp dry breadcrumbs
1/2 teaspoon salt
1/2 teaspoon Ras el Hanout
freshly ground salt & pepper
2 tbsp eggbeaters (or 1 egg white)
1/2 lb ground turkey breast
2 tbsp pine nuts, toasted
Combine onion, dried fruit, salt & pepper, and ras al hanout with chicken broth in a saute pan. Bring to a boil, then reduce heat and simmer for about 10 minutes.
Meanwhile, combine remaining ingredients except for pine nuts. Mix gently with your hands and for into 10 meabtalls. Place the meatballs in the simmering onion mixture, cover, and cook for 15-20 minutes, or until meabtalls are cooked through. Serve over cauliflower rice (or couscous, or regular rice) and sprinkle with pine nuts.
Servings Per Recipe: 2
Amount Per Serving
Calories: 361.5
Total Fat: 14.5 g
Cholesterol: 80.0 mg
Sodium: 427.4 mg
Total Carbs: 32.6 g
Dietary Fiber: 3.5 g
Protein: 28.2 g
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Vanessa — March 27, 2010 @ 11:39 pm
I made this for three friends tonight, followed everything exactly just x4 the ingredients and substituted with lamb mince (I like your blog not just for it's calorie counting, but clever flavour combinations and easy steps). I made the couscous with chicken stock, cilantro and lemon zest and had it with a greek salad. keep up your inspiring dishes! Oh I also made your baked halibut with sour cream last night, delicious!
Adrienne — July 18, 2010 @ 8:07 pm
I'd love to make this, but where can i find ras el hanout? Never heard of it before. Looks delish!
Cara — July 18, 2010 @ 10:38 pm
Hi Adrienne! I can find ras al hanout in a local ethnic market, but I actually prefer to make my own. I have a recipe for that in this post: http://carascravings.blogspot.com/2010/03/passover-prep-series-moroccan-style.html
amish baby crib — April 4, 2011 @ 3:10 am
These are really cool meatballs you have here. I prefer turkey than chicken on this one. It is tastier.
Adrienne — April 5, 2011 @ 1:25 am
I'd love to make this, but where can i find ras el hanout? Never heard of it before. Looks delish!
Vanessa — April 5, 2011 @ 1:25 am
I made this for three friends tonight, followed everything exactly just x4 the ingredients and substituted with lamb mince (I like your blog not just for it's calorie counting, but clever flavour combinations and easy steps). I made the couscous with chicken stock, cilantro and lemon zest and had it with a greek salad. keep up your inspiring dishes! Oh I also made your baked halibut with sour cream last night, delicious!