4 cups thinly vertically sliced Vidalia or other sweet onion
1/2 cup raisins
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Ras el Hanout
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup finely chopped fresh parsley
1/4 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon Ras el Hanout
1/2 teaspoon freshly ground black pepper
1 egg, lightly beaten
1 1/4 pounds ground turkey breast
1/4 cup slivered almonds, toasted

Preparation

Combine first 6 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally. Combine chopped fresh parsley and the next 6 ingredients (through ground turkey breast) in a large bowl; shape mixture into 20 meatballs. Place meatballs on top of onion mixture; cover and cook for 20 minutes or until done. Sprinkle evenly with slivered almonds. Kitty Morse, Cooking Light MAY 2006