Mediterranean Turkey Meatballs with Cucumber-Tomato Salad and Yogurt Dip
30 minutes
4
How to make
Crack the egg in a medium bowl and beat with a fork. Add the herbs, panko, garlic, salt, and pepper and mix. Add the turkey and mix with a fork until everything is combined. Be careful not to overmix. Roll the meat into 16 one-ounce balls and place on a parchment-lined baking sheet.
Bake the turkey meatballs at 400°F for 20 minutes.
Make the Salad: Combine all the salad ingredients in a small bowl.
Make the Dip: Combine ingredients to taste
Ingredients
1 large egg
¼ cup fresh chopped dill
¼ cup fresh chopped Italian parsley
¼ cup unseasoned panko breadcrumbs
2 garlic cloves, minced
1 teaspoon kosher salt
Freshly ground black pepper, to taste
1 pound 93% lean ground turkey
For the Salad:
1 ½ tablespoons extra virgin olive oil, divided
1 cup diced tomato
2 cups Persian or English cucumber, diced
¼ cup red onion, diced
3 tablespoons Italian parsley, fresh chopped
2 tablespoons fresh lemon juice, from 1/2 lemon
½ teaspoon kosher salt
Freshly ground black pepper, to taste
For the Yogurt Dip:
Greek Plain Yogurt
Lemon juice
Italian parsely chopped
Salt
Pepper
Garlic power