Mediterranean Turkey Meatballs
Simple turkey meatballs with yogurt, onions, cucumbers and spices make a great meal on a hot summer day. Serve with Lemon rice and pitas
Ingredients
- 1 cup Greek yogurt, whole milk
- 1 lime
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried dill weed
- 1 1/2 tsp kosher salt, divided
- 1 tsp turmeric
- 1 medium red onion, peeled. (One half grated and strained, the other half in thin slices)
- 1 pound ground turkey
- 1 large English cucumber
- Fresh parsley chopped, or sprigs of fresh mint
Instructions
- Preheat oven to 375 degrees.
- In a small bowl, combine yogurt, juice of 1/2 lime, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp dill and 1/2 tsp kosher salt. Remove 1/4 cup of the yogurt mixture and add to turkey. Refrigerate remaining yogurt mixture.
- To turkey and 1/4 cup yogurt mixture, add remaining garlic powder, paprika, dill, turmeric and cumin. Add grated onion and 1 tsp salt.
- Divide meat into 20 meatballs. Place meatballs on an oiled sheet pan. Toss the onion slices with a dash of salt and a drizzle of oil. Sprinkle the sliced onion on the pan as well.
- Roast meatballs in the oven until 165 degrees or 11-14 minutes. Remove the meatballs from the oven and squeeze 1/2 of a lime over them.
- Slice cucumbers into thin coins, and chop herbs for garnish.
- Serve meatballs and onions on pitas with reserved yogurt and cucumber slices. Garnish with fresh mint or parsley.
Notes
- Meatballs can also be browned with onions on stove top, but I find that roasting them in the oven is less mess.
- The Mediterranean Dish has a lemon rice that works wonderfully with these meatballs. Greek Lemon Rice