Alicante Turkey Meatballs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can substitute 2 cups fat-free, lower-sodium turkey or chicken broth and 1/8 teaspoon powdered saffron for Turkey-Saffron Stock. Ingredients:
1/2 cup fresh flat-leaf parsley leaves |
2 (1-ounce) slices country white bread, torn into small pieces |
1 garlic clove |
1/3 cup fat-free milk |
1 tablespoon pine nuts, coarsely chopped |
1/4 teaspoon salt |
4 ounces ground turkey |
4 ounces ground pork |
1/2 turkey or chicken liver, minced (about 1 tablespoon) |
2 teaspoons olive oil |
2 cups turkey-saffron stock |
2 celery stalks, cut diagonally into 1-inch pieces |
Directions:
1. Combine first 3 ingredients in a food processor; process until coarsely ground. Combine breadcrumb mixture and milk in a medium bowl; let stand 5 minutes. Add nuts and next 4 ingredients (through liver) to milk mixture. Shape into 12 meatballs, about 1 1/2 tablespoons each.
2. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add meatballs; cook 4 minutes, turning to brown on all sides. Remove meatballs from pan. Wipe pan clean; heat over medium heat. Add Turkey-Saffron Stock and celery to pan; bring to a simmer. Return meatballs to pan in a single layer. Cover and simmer 10 minutes or until meatballs are done. Place 2 meatballs in each of 6 shallow bowls. Ladle about 1/3 cup stock mixture into each bowl.
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