Betty Fraser’s Big People Recipe
Moroccan Turkey Meatballs/serves 4
1 lb ground turkey
1 small yellow onion, minced
1 egg
1 t ground coriander
salt and pepper
Moroccan Tomato Sauce
4 cups canned diced tomatoes in juice
1 4 oz can tomato paste
1 T ground cinnamon
1/4 cup honey
2 T raisins
1/4 cup slivered almonds (if children are not allergic)
salt and pepper
For the meatballs. Preheat the oven to 425. Mix all of the meatball ingredients together and form them into 2″ balls (you can test your seasonings by taking a small amount and cook it in a saute pan before forming). Place them in a roasting pan, cover with foil and bake for about 30 minutes. While the meatballs are cooking, place all the sauce ingredients in a large sauce pan and let it simmer to meld the flavors. After 30 minutes, check the meatballs to insure they are fully cooked (no pink), drain the liquid, add the meatballs to the sauce and coat. Serve with mediterranean pita and a large green salad.
Garnish with fresh cilantro, only if the kids are not adverse to anything “green”!
(You can enhance this with the following spices, but sometimes you don’t want to get to advanced for a child’s palate) but if you’re making this for big kids add 1/2 T ground cumin, 1/2 T allspice and some fresh chopped garlic!
Enjoy!