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MIDDLE EASTERN TURKEY MEATBALLS WITH
COUSCOUS
1 lb lean ground turkey (or chicken)
1 slice whole wheat bread, crumbled
1 egg, lightly beaten
1 tablespoon white Worcestershire (optional)
1 teaspoon poultry seasoning
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoon olive oil
1 onion, finely chopped
8 cloves garlic, finely minced
2 cup diced tomatoes (drain, if canned)
2 cups water
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon orange zest (optional)
2 cups couscous (or 2-3 boxes)
3 cups chicken broth (optional - see "couscous" below)
This is a very tasty change of pace from traditional spaghetti and meatballs.
Preheat oven to 475°F. Lightly coat a baking sheet with nonstick spray (and foil, for easier cleanup).
Mix together the turkey, bread, egg, Worcestershire, 1 tablespoon olive oil, poultry seasoning, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape into balls (I prefer to make them smaller, which produces about 25).
Bake for about 12 minutes or until just cooked through.
Add the remaining 1 tablespoon olive oil to a sauce pan over medium heat. Sauté the onion for about 3 minutes, or until just tender. Add the garlic and sauté for 2 minutes more. Stir in the tomatoes, tomato paste, water, oregano, cinnamon, orange zest, and remaining salt and pepper. Add the meatballs to the sauce and simmer until ready to eat (I find that simmering longer tends to add more flavor and tenderness to the meatballs).
Serve atop couscous.
Couscous:
I generally use boxed couscous. It's easy, quick, only requires water and maybe a bit of oil, and comes in a variety of flavors. If you'd prefer to make your own, I'd suggest:
Bring to a boil:
3 cups of chicken broth
Add:
2 cups of dry couscous
Cover and remove from heat. Let sit for about 15 minutes or until fluffy and most of the liquid is absorbed.
For a little extra flavor, add peas and/or finely diced carrots.
