1/2 cup finely chopped fresh parsley
   1/4 cup dry breadcrumbs
   1 teaspoon salt
   1/2 teaspoon Ras el Hanout
   1/2 teaspoon freshly ground black pepper
   1 egg, lightly beaten
   1 1/4 pounds ground turkey breast

   4 cups thinly vertically sliced Vidalia or other sweet onion
   1/2 cup raisins
   3/4 teaspoon salt
   1/2 teaspoon black pepper
   1/2 teaspoon Ras el Hanout
   1 (14-ounce) can fat-free, less-sodium chicken broth

   1/4 cup slivered almonds, toasted


Mix kefta balls. Begin to brown in oil.
As balls are browning, add sauce onions, salt, pepper, and saute onions until they start to clear.
Toward the end, lower heat and add ras-el-hanout. Just long enough to get spices integrated with oil.
de-glaze with chicken broth.
add raisins and/or dried fruit, and simmer until they absorb liquid. 5-20 minutes. More time for kefta to cook if they were only lightly browned.
add almonds (perhaps more parsley) and serve

original directions

Combine first 6 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally. Combine chopped fresh parsley and the next 6 ingredients (through ground turkey breast) in a large bowl; shape mixture into 20 meatballs. Place meatballs on top of onion mixture; cover and cook for 20 minutes or until done. Sprinkle evenly with slivered almonds. Kitty Morse, Cooking Light MAY 2006