Mediterranean Turkey-Walnut Meatballs
We like ground turkey or chicken for its low fat content and finer texture, but you can sub in ground pork, beef, or lamb for heartier meatballs. Golden raisins give it a hint of sweetness. If you prefer, use another dried fruit, such as chopped dried apricots or apples.
Ingredients
- 1 lemon
- 4 green onions, chopped
- ½ cup panko bread crumbs
- ⅓ cup chopped walnuts
- 2 Tbsp. golden or dark raisins
- 1 egg, lightly beaten
- 2 Tbsp. + 2 tsp. chopped fresh mint
- 2 tsp. ground cumin
- 2 cloves garlic, minced
- ½ tsp. crushed red pepper
- ½ tsp. salt
- ½ tsp. black pepper
- 1 cup Greek yogurt
- 1 Tbsp. olive oil
- Hot cooked couscous, farro, or rice
Instructions
- Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Remove zest from lemon; add to a medium bowl. Stir in the panko, half of the green onion, the walnuts, raisins, egg, the 2 Tbsp. chopped mint, the cumin, garlic, crushed red pepper, salt, and black pepper until well-combined. Add turkey, and mix just until combined.
- Form meat mixture into 1½-inch meatballs and arrange on prepared baking sheet. Bake, turning once, until meatballs are cooked through(160°F) and lightly browned, 15 to 20 minutes.
- Meanwhile, for sauce, squeeze the juice from the lemon into a small bowl. Stir in yogurt, olive oil, and the 2 tsp. mint. Season to taste with salt and black pepper.
- Serve meatballs with sauce over couscous, farro, or rice. Top with remaining chopped green onions.