Alicante Turkey Meatballs
- 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 celery stalks, cut diagonally into 1-inch pieces
- 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.
- 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.
parsley, country white bread, garlic, milk, pine nuts, salt, ground turkey, ground pork, turkey, olive oil, celery stalks
Taken from www.myrecipes.com/recipe/alicante-turkey-meatballs (may not work)