Turkey Meatballs in Yogurt Sauce

Turkey Meatballs in Yogurt Sauce - 1 Guiding Stars

Active Time

15 Minutes

Total Time

22 Minutes

Servings

8 (122 g)

Bring these Mediterranean-inspired turkey meatballs to your holiday for a delicious appetizer that will keep everyone coming back for more. If you’re looking for a replacement for beef meatballs in your favorite Italian dish, just skip the yogurt sauce and swap in your favorite star-earning tomato sauce. The flavors in this basic meatball will play nicely with classic Italian flavors too.

Ingredients

Ingredients for meatballs
1 c. cooked lentils
1/2 lb. ground extra lean turkey
1 lg. egg, lightly beaten
1 T. ground flax meal, set in 1 T. water
2/3 c. whole wheat breadcrumbs
1/2 c. low-fat ricotta
2 T. red onion, minced
2 T. chopped black olives
1 T. capers
1 clove garlic, minced
2 T. fresh Italian parsley, finely chopped, plus more for garnish
1/2 t. dried oregano
1/4 t. dried dill
1/2 t. kosher salt
1/2 t. ground black pepper
Ingredients for yogurt sauce
1 c. nonfat Greek yogurt
1 clove garlic, minced
1/2 t. fresh or dried chives
1 t. fresh or dried dill, chopped
1 t. lemon zest

Directions

In a food processor, grind the lentils to a paste. Combine all of the remaining meatball ingredients with the lentils and mix well. Let the mixture sit for 15 minutes.
Preheat the oven to 375º 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.
Whisk all of the yogurt sauce ingredients together in a small bowl. Chill until ready to serve.

Nutritional analysis per serving: Calories 150; Total Fat 4.5g (6% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 49mg (17% DV); Sodium 420mg (18% DV); Total Carbohydrate 13g (5% DV); Dietary Fiber 3.5g (11% DV); Total Sugars 3g; Includes 1g Added Sugars (2% DV); Protein 15g; Vitamin D 0% DV; Calcium 8% DV; Iron 10% DV; Potassium 6% DV; Molybdenum 45% DV; Selenium 25% DV; Niacin 20% DV.