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
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
Prepare sauce: Pour yogurt into small bowl. Whisk in parsley, sugar,
lime juice, salt and cayenne. Let stand 15 minutes.
Meatballs: 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 usinguncooked 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.
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