| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
May 1992 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Ripe tomato; chopped |
| 1 |
|
Red bell pepper; chopped |
| 1 |
c |
Canned low-salt chicken broth |
| 3 |
tb |
Chopped toasted almonds |
| 2 |
|
Bay leaves |
| 1 |
lb |
Ground turkey |
| 1 |
c |
Fresh white breadcrumbs |
| 2 |
|
Eggs |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
tb |
Chopped toasted almonds |
| 3/4 |
ts |
Dried thyme; crumbled |
| 2 |
|
Garlic cloves; chopped |
| 1 |
sl |
Almonds; toasted |
INSTRUCTIONS
SAUCE
MEATBALLS
For sauce:
Heat olive oil in heavy large saucepan over medium heat. Add onion, tomato
and bell pepper and cook until vegetables are soft, stirring occasionally,
about 15 minutes. Add chicken broth, almonds, and bay leaves and simmer
until sauce is thick and chunky, about 20 minutes. Discard bay leaf. Season
sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover
and refrigerate. Rewarm before using.)
For meatballs:
Preheat oven to 400F. Thoroughly combine first 7 ingredients in large bowl.
Season with salt and pepper. Shape mixture into 1 1/4-inch balls. Arrange
meatballs on heavy large baking sheet. Bake until cooked through and firm
to touch, about 12 minutes.
Divide meatballs among 4 plates. Spoon sauce over. Garnish with sliced
almonds and serve.
Serves 4.
Bon Appetit May 1992
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