Turkey Meatballs with Yogurt Dipping Sauce

From Greek Gods | Main Dishes

Created by Amie Valpone, culinary nutritionist and author of The Healthy Apple

Ingredients

  • For meatballs
  • 1 pound lean ground turkey breast
  • 4 ounces onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon curry powder
  • 1 tablespoon The Greek GodsĀ® Nonfat Plain Greek-Style Yogurt
  • 1 teaspoon balsamic vinegar
  • Large bed of arugula or any greens of choice

  • For yogurt dipping sauce
  • 4 ounces The Greek GodsĀ® nonfat yogurt
  • 2 medium cucumbers, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1 teaspoon orange juice (freshly squeezed)
  • 1 teaspoon orange zest
  • Sea salt, to taste
  • Ground black pepper, to taste

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large bowl, combine all meatball ingredients; mix well using your hands.
  3. Form into small balls (approximately 3 teaspoons each) and place on a baking sheet.
  4. Bake for 15 minutes or until meatballs are no longer pink in the center.
  5. In the meantime, in a small bowl, combine all yogurt ingredients and season with sea salt and ground pepper, to taste.
  6. Serve warm meatballs atop a bed of arugula greens with yogurt dressing.

Tips

  • 1 cup = 8 ounces
  • 3/4 cup = 6 ounces
  • 2/3 cup = 5 1/3 ounces
  • 1/2 cup = 4 ounces
  • 1/3 cup = 2 2/3 ounces
  • 1/4 cup = 2 ounces