Moroccan-Style Turkey Meatballs

Name: Moroccan-Style Turkey Meatballs
Yield: Serves 4 to 6
Ingredients: 2 slices, hearty white sandwich bread, torn into 1-inch pieces; 1 1/2 teaspoons, unflavored gelatin; 1 ounce, Parmesan cheese, grated (1/2 cup); 1/2 cup, chopped fresh cilantro; 2 tablespoons, chopped fresh parsley; 1 tablespoon, paprika; 1 1/2 teaspoons, ground cumin; 1 teaspoon, ground coriander; , Salt and pepper; 1/2 teaspoon, ground cinnamon; 1/4 teaspoon, ground nutmeg; 1/4 teaspoon, cayenne pepper; 2 , carrots, peeled and cut into 1-inch pieces; 2 , anchovy fillets, rinsed and patted dry; 1 1/2 pounds 85 or 93 percent lean, ground turkey; 1 , large egg, lightly beaten; 1 , onion, cut into 1-inch pieces; 3 tablespoons, extra-virgin olive oil; 2 tablespoons, tomato paste; 1/4 teaspoon, ground ginger; 1 cup, chicken broth; 1/4 teaspoon, saffron threads, crumbled

Main Courses
Turkey

By Andrew Janjigian ･ Appears in Cook's Illustrated September/October 2016

Turkey meatballs have a justifiably bad reputation. But if you boost the flavors and treat ground turkey like, well, turkey, you get great results.

SERVES 4 to 6

TIME 1½ hours

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