Herby Turkey Meatballs with Cucumber Yogurt Sauce

Herby Turkey Meatballs 

For the meatballs:

  • 2 Tbs. olive oil

  • 1 onion, thinly sliced

  • kosher salt

  • 2 tsp. minced garlic

  • 1 tsp. ground cumin

  • 1 tsp. ground coriander

  • Pinch of red pepper flakes

  • 1 cup fresh parsley

  • 1 cup fresh mint

  • 1 1/2 lbs ground turkey (or chicken/beef/lamb)

  • 1/2 cup breadcrumbs

For the cucumber yogurt sauce

  • ½ cup grated fresh cucumber.

  • 1 cup full fat Greek Yogurt

  • salt and pepper

  • 1 Tbs. fresh mint

  • 1/2 tsp. lemon zest

Preheat oven to 425°F. Place a large cast iron skillet or roasting pan in the oven while it preheats

Heat the olive oil in a large skillet over medium-high. Add the onion and a pinch of salt and cook until soft and translucent about 4 to 6 minutes. Add garlic, cumin, coriander, and a pinch of red pepper and cook, stirring, until fragrant, 60 seconds. Scrape into a large bowl and let cool slightly.

Add parsley and fresh mint  to a bowl of a food processor. Pulse until finely chopped. Add the onion mixture and pulse until until smooth and return to bowl. Add ground turkey, both light and dark meat, breadcrumbs, and another pinch of salt and pepper. 

Using two spoons or an ice cream scoop, divide the mixture into 2” round meatballs. 

Carefully remove the pan from the oven and add 2 tablespoons olive oil. Add the meatballs in a single layer and roast in the oven for 8 minutes. Remove the pan and turn the meatballs over and continue roasting for another 10 to 12  minutes or until an internal temp reaches 165F. 

While the meatballs cook make the cucumber yogurt sauce. In a bowl mix together the cucumber, yogurt, large pinch of salt and pepper, mint, and lemon zest. Stir well. 

 Serve the meatballs with a large dollop of the cucumber yogurt sauce, warm pita, and pickled onions.

Makes about 4 servings (12 meatballs in total)

Amanda FredericksonComment