Alicante Turkey Meatballs

Ingredients

• 2 ounce country bread white
• 2  celery stalks 
• 0.3 cup milk fat-free
• 0.5 cup flat-leaf parsley leaves fresh
• 1  garlic clove 
• 4 ounces ground pork 
• 4 ounces pd of ground turkey 
• 2 teaspoons olive oil 
• 1 tablespoon pinenuts coarsely chopped
• 0.3 teaspoon salt 
• 2 cups turkey-saffron stock 

Equipment

• food processor
• bowl
• frying pan
• ladle

Directions

1. Combine first 3 ingredients in a food processor; process until coarsely ground.
2. Combine breadcrumb mixture and milk in a medium bowl; let stand 5 minutes.
3. Add nuts and next 4 ingredients (through liver) to milk mixture. Shape into 12 meatballs, about 1 1/2 tablespoons each.
4. Heat a medium nonstick skillet over medium-high heat.
5. Add oil to pan; swirl to coat.
6. Add meatballs; cook 4 minutes, turning to brown on all sides.
7. Remove meatballs from pan. Wipe pan clean; heat over medium heat.
8. Add Turkey-Saffron Stock and celery to pan; bring to a simmer. Return meatballs to pan in a single layer. Cover and simmer 10 minutes or until meatballs are done.
9. Place 2 meatballs in each of 6 shallow bowls. Ladle about 1/3 cup stock mixture into each bowl.