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Turkey Meatballs with Fiery Tunisian Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Fiery Tunisian Sauce. Preheat oven to 350°F. Line a 15x10x1-inch baking pan with nonstick foil. In a bowl beat egg with a fork. Stir in the next six ingredients (through black pepper). Add turkey and pork; mix well. Shape mixture into 12 meatballs.

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  • Bake 30 minutes. Spoon 2 teaspoons of the Fiery Tunisian Sauce over each meatball. Bake about 10 minutes more or until internal temperature is 165°F.

  • Serve meatballs with remaining sauce.

Serving Suggestion

Serve over cauliflower rice or veggie noodles.

Nutrition Facts (Turkey Meatballs with Fiery Tunisian Sauce)

412 calories; total fat 24g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 126mg; sodium 568mg; potassium 428mg; carbohydrates 14g; fiber 4g; sugar 6g; protein 37g; trans fatty acidg; vitamin a 1520IU; vitamin c 47mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6 1mg; folate 35mcg; vitamin b12 1mcg; calcium 85mg; iron 3mg.

Fiery Tunisian Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Line a baking sheet with foil. Place pepper halves, skin sides up, and tomatoes on foil. Bake 15 to 20 minutes or until pepper skins are evenly charred. Remove from oven; set tomatoes aside. Wrap foil up around pepper halves to fully enclose. Let stand until cool enough to handle.

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  • Meanwhile, in a bowl combine dates and boiling water. Cover; let stand 10 minutes. When peppers are cool enough to handle, use a small, sharp knife to peel off skin.

  • In a food processor or blender combine undrained dates, sweet pepper, tomatoes, oil, tomato paste, garlic, salt, coriander, cayenne pepper, cumin, and allspice. Cover and process or blend until smooth, scraping sides of container as needed.

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