Ingredients

The following ingredients have 6 Servings
  • 1 cup plain whole milk or low-fat yogurt
  • 1 garlic cloves, pressed
  • 1 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon dried crumbled mint or basil to sprinkle on top (optional)
  • 4 tablespoons cooking oil
  • 1 pound ground turkey, light or dark meat
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/2 white onion, peeled and roughly chopped
  • 3 large garlic cloves, peeled and roughly chopped
  • 1/4 cup cilantro leaves, packed
  • 1/4 cup parsley leaves, packed
  • 1 large egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/2 cup plain Panko bread crumbs or (for gluten-free) 1 cup cooked, cooled quinoa
  • Salt and pepper to taste

Instruction

  • To make the lemon yogurt sauce, combine all ingredients, cover and store in the fridge for up to 3 days.
  • Set up your food processor with the chopping blade. Add chickpeas, onion, garlic, cilantro, parsley, egg, cumin, coriander and salt. Process until finely chopped with a grainy consistency. Scrape the mixture into a mixing bowl, add turkey and bread crumbs (or cooked quinoa). Mix until just combined and roll into 1 ½ inch balls (should make about 25)
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add half the meatballs and sauté for 8 minutes or so, turning frequently, until browned on all sides and cooked through. Transfer to a paper towel-lined plate to drain. Repeat with the rest of the meatballs.
  • Serve warm or at room temperature with lemon yogurt sauce on the side. See post for more serving suggestions.