Sephardic Turkey Meatballs
with Plum Sauce



1 1/4 lb. ground turkey
1 t. cumin
1/2 t. ground allspice
1/4 t. cinnamon
1/2 t. salt
1/2 t. ground black pepper
2 T. flat leaf parsley, minced
2 large cloves of garlic, minced
3 T. matzo meal (may substitute cracker or bread crumbs)
4 T. olive oil

Plum sauce ingredients:
8 oz. prunes (dried plums, approx. 30)
4 oz. dried apricots, snipped (approx. 15)
3 c. boiling water

Procedure: Place dried fruit in a bowl, cover with boiling water and let sit over night. Place fruit and the same water in a saucepan and let simmer for 25 minutes. Set aside. Mix all seasonings and matzo meal with turkey in a bowl. Form into small balls. Yield should be 24 - 26 balls. Fry until lightly brown in olive oil. Add browned meatballs to plum sauce and continue cooking in sauce for approximately 20 minutes. Sauce will thicken and fruit will fall apart. More water may be added if necessary. Serve with rice.