Turkey Meatballs in Yogurt Sauce
1 cup plain low-fat yogurt
1 teaspoon finely chopped Italian parsley
1 teaspoon sugar
2 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
Pour yogurt into small bowl. Whisk in parsley, sugar,
lime juice, salt and cayenne. Let stand 15 minutes.
TURKEY MEATBALLS:
3/4 pound cooked turkey breast meat, finely chopped
1/2 cup fresh bread crumbs or prepared crumbs with uncooked turkey
1/3 cup finely sliced scallion greens
Zest of lime, grated
2 teaspoon finely chopped parsley
1/4 teaspoon chili powder
1/4 teaspoon salt
1 egg white (or some yogurt or skim milk with fresh ground turkey)
1/4 cup flour
2 tablespoon safflower oil
Mix turkey, bread crumbs, scallions, zest, parsley, chili
powder and salt. Add egg white (or suggested substitutes)
and knead by hand or mix with a fork or spoon. Warm a platter.
Form meatballs into 1-1/2 inch diameter shapes. (If using
uncooked turkey flatten slightly to cook thoroughly it will cook
much faster). Lightly dust with flour.
Heat oil in frying pan with a heavy bottom and cook
meatballs over medium heat. When browned and cooked thorough,
drain on paper towels. Place on warmed platter and serve with sauce.
