Serves: 36
Total Calories: 751
1. Prepare the almond sauce, then set it aside while making the meatballs. In a large mixing bowl, mix together the egg, garlic, cumin, oregano, salt, and pepper. Add the bread and the milk, and mix well until the bread is mushy. Add the turkey and mix thoroughly. (Mixture will be a bit sticky.) Form into small meatballs about 1-inch in diameter. Reserve on a plate.
2. Preheat the oven to 350°. In a large nonstick skillet, heat the oil over medium heat, and brown the meatballs, turning frequently, about 4 to 5 minutes. (Meatballs will not be completely done.) Transfer to an ovenproof casserole dish. Pour enough of the almond sauce over the meatballs to barely cover. (Save extra sauce for another use.) Cover the casserole dish and put it in the oven for about 25 minutes, or until the sauce is bubbling and the meatballs are cooked through. Serve with toothpicks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Meatballs in Almond Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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