PREP:25 mins
COOK:45 mins
TOTAL:1 hr 10 mins
Ingredients :
For the Sauce:
2 tbsp olive oil
1 yellow onion diced
2 tbsp minced garlic
1 lemon zested
3/4 cup chicken stock
2 cans crushed tomatoes (14-ounce cans)
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes
1/4 tsp ground cinnamon
1/2 cup golden raisins
For the meatballs:
1 pound ground turkey
1 cup loosely packed fresh flat-leaf parsley leaves finely chopped
1/3 cup breadcrumbs
1 tablespoon finely minced fresh ginger
2 tbsp minced garlic
1 1/2 tbsp ground cumin
1 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil plus an additional for drizzling
2 large eggs lightly beaten
Prepared whole wheat couscous for serving
Cooking spray
Instructions :
1) Make the sauce first, then proceed. In a large saucepan, heat the olive oil over medium heat. Add the onion, and sauté for approximately 3 minutes or until tender but not browned. Cook for another minute after adding the garlic and lemon zest. Include the tinned tomatoes, chicken stock, salt, pepper, red pepper flakes, and cinnamon. For 8 minutes, simmer. Add the golden raisins and stir.
2) Next, position the oven rack in the middle and heat it to 400 degrees F. A baking rack should be placed on top of a big baking sheet with a rim made of foil. Spray cooking spray on lightly, then place aside.
3)Turkey, parsley, breadcrumbs, ginger, garlic, cumin, cinnamon, salt, and pepper should all be combined lightly in a medium bowl.
4)With a fork, gently fold in the eggs and olive oil while being mindful not to overwork the meat.
5) Approximately 28 meatballs total, which have been rolled into 1-inch balls, should be placed on the preheated baking sheet.
6) Sprinkle gently with olive oil or cover with more cooking spray before baking for 15 to 18 minutes or until well done.
7) Use a spoon to coat the meatballs in the sauce on the pan after the transfer. Serve hot alongside cooked couscous.
