My squeeze walked in holding a bright blue icepack to her very swollen cheek. “I’m OK” she said, I think. Seems the rather sizable crown that started wobbling suddenly the night before was sitting on top of a very cracked molar. Or used to be.
The dentist prescribed “warm liquids” for the entire weekend. Yeah, fat chance in this house. “Think pasta with ground beef” came the request through a mouthful of cotton. We’d had vegetarian lasagna only the night before, so I saw no point in going in that direction. A batch of shu mai was called for – packed with ginger bite and scallion crush, soft enough to chew easily, firm enough to be fork split. For my sweetie, magic in a bowl.
Sunday’s usual pizza got bumped for something a tad less crunchy. Neither of us wanted more beef but she’s not up for anything requiring more chewing. It’s time for ground turkey. It’s time for meatballs.
Turkey Kefta with Sweet Onion and Raisin Sauce
4C Vadalia onions, thinly sliced vertically
1 3/4t salt, divided
1t pepper, divided
1t Ras el Hanout, divided (see recipe here)
14.5oz low fat chicken stock
1/2C parsley, finely chopped
1/4C bread crumbs
1 egg, lightly beaten
1 1/4lb ground turkey
1/4C almonds, slivered
Combine the onions, raisins, 3/4t salt, 1/2t pepper, 1/2t Ras el Hanout and the chicken stock. Set aside.
Combine everything else except for the almonds in a large bowl and mix well. Use your hands to form small meatballs (smaller than a ping pong ball). Set aside.
Place the onion mixture in a dutch oven. Bring to boil, reduce heat, simmer for about 10 minutes or until sauce thickens, stirring now and then. Place the meatballs on top of the onion mixture, cover and cook for about 20 minutes or until meatballs are cooked through.
I usually serve this over couscous, but grains such as barley, quinoa or bulgar. I would usually add a green veggie like steamed broccoli, but not tonight…too much crunch.
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved 2009