Moroccan-Style Turkey Meatballs | America's Test Kitchen

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