mediterranean turkey meatballs w. herbed yogurt sauce
  • For the meatballs:
  • 1 cup cooked lentils (black or green)
  • ½ lb. ground turkey
  • 2 large eggs, lightly beaten
  • ⅔ cup bread crumbs
  • ½ cup low-fat ricotta
  • ¼ cup crumbled feta cheese
  • 2 tbsp. red onion, minced
  • 2 tbsp. chopped black olives
  • 1 tbsp. capers
  • 1 clove garlic, minced
  • 2 tbsp. fresh Italian parsley, finely chopped
  • ½ tsp. dried oregano
  • ¼ tsp. dried dill
  • ½ tsp. salt
  • ½ tsp. black pepper
  • For the yogurt sauce:
  • 1 cup Greek yogurt
  • 1 clove garlic, minced
  • ½ tsp. fresh chives
  • 1 tsp. fresh dill, chopped
  • 1 tsp. lemon zest
  • Salt and pepper, to taste
  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In a food processor, grind the lentils until they become mush. Place the lentils in a medium bowl, then add the remaining ingredients for the meatballs; mix well with your hands or a wooden spoon. Let the mixture sit for about 15 minutes.
  3. Form 2-inch balls out of the meat mixture and place on the prepared baking sheet.
  4. Bake meatballs in the middle rack of the oven for 20-25 minutes, until the meatballs are golden brown. Remove from the oven and cool slightly.
  5. While the meatballs are baking, whisk all of the yogurt sauce ingredients together in a small bowl. Season with salt and pepper. Chill the yogurt sauce until ready to serve.
Recipe from The Kitchn
Recipe by sweet caroline's cooking at
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