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Archive for April 13th, 2010

Mmmmmm. Mmmmmmm. Mmmmmmm.

Turkey meatballs with golden raisins and pine nuts (modified ever so slightly from Orangette)

1 pound ground white-meat turkey

1 small onion, minced

1 egg

1/4 cup finely chopped cilantro

1/2 cup toasted pine nuts

1/2 cup golden raisins

1/2 cup fine bread crumbs

a few pinches ground cumin

1/2 teaspoon salt

1 few pinches freshly ground pepper

olive oil

Mix all ingredients except olive oil together in a bowl, evenly mixed but not overworked. Form the mixture into balls of about 1-1/2 inched size. Heat a thin film of olive oil in a heavy skillet over moderate heat, and saute the meatballs in batches so they’re not crowded. As they begin to color, turn them regularly so that they are golden on all sides and evenly browned. Serve warm, hot, or cold.

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