Persian Meatballs with Dried Cherries and Pistachios

• Meat

  • 1 lb Ground turkey

• Produce

  • 1/4 cup Cherries, dried
  • 12 1/2 tsp Coriander
  • 1 Shallot

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 1/2 cups Chicken stock

• Baking & Spices

  • 1/2 tsp Celery seed
  • 1/2 tsp Fennel seed
  • 2 tbsp Flour
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin
  • 2 tbsp Pistachios

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs

Found on keviniscooking.com

Description

Ingredients

• 1 lb ground turkey
• 2 tbsp pistachios, chopped
• ¼ cup dried cherries, chopped
• ½ tsp celery seed
• ½ tsp coriander
• ½ tsp cumin
• ½ tsp fennel seed
• ½ tsp kosher salt
• ¼ cup chopped cilantro
• ½ cup breadcrumbs
• 1 egg
• 2 tbsp olive oil
• 1 diced shallot
• 2 tbsp flour
• 1½ cups chicken stock

Directions

• In a skillet over medium heat, toast the celery seed, coriander, cumin and fennel seeds until aromatic, just a minute or two tops. Don’t burn them,you just want to release their essential oils. Grind in a spice grinder.
• In a bowl add the turkey, toasted and ground spices, pistachios, dried cherries, cilantro, breadcrumbs and egg. Mix together by hand until incorporated completely. Add more breadcrumbs if the mixture is too wet. Use a 1½-inch scoop or roll into small balls, about the size of a golf ball. Set aside.
• In a large frying pan add the olive oil and brown the meatballs on all sides. Remove from pan and keep warm.
• Over medium heat in the same pan sauté the shallot until translucent. Add the flour and cook for a minute, stirring to cook the flour. Gradually add the chicken stock a little at a time, stirring to incorporate completely. Add the cooked meatballs back to the pan and turn to coat all over with pan dripping sauce. Cover with lid and cook on low to heat through. Season with salt if needed. Serve with rice.