Mediterranean Turkey Meatballs with Herbed Yogurt Sauce
For the meatballs:
1 pound ground turkey
2 large eggs, lightly beaten
2/3 cup breadcrumbs
1/2 cup low-fat ricotta
1/4 cup crumbled feta cheese
1/4 red onion, minced
1 tablespoon ground horseradish
1 tablespoon capers, minced
2 cloves garlic, minced
2 tablespoons fresh Italian parsley, finely chopped, plus more for garnish
1 teaspoon fresh oregano, minced
1/2 teaspoon fresh dill,minced
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
For the herbed yogurt sauce:
1 cup Greek yogurt
1 clove garlic, minced
1/2 teaspoon fresh or dried chives
1 teaspoon fresh or dried dill, chopped
zest and juice of one lemon
Salt and pepper, to taste
Add all of the meatball ingredients to the bowl and mix well, being careful not to overmix.
Let the mixture sit for 15 minutes.
Preheat the oven to 375°F.
Line a baking sheet with parchment paper or spray generously with non-stick spray. Form 2-inch balls and place on the baking sheet.
Bake on the middle rack for 20 to 22 minutes until the meatballs are golden brown.
Remove from the oven and cool slightly.
While the meatballs are baking, make the yogurt dipping sauce by simply whisking all of the ingredients together in a small bowl.
Add salt and pepper to taste.
Chill until ready to serve.