Baked Cranberry Turkey Meatballs with Lemon Yogurt Sauce

Easy to throw together, these flavorful and moist meatballs make a great weekday supper and they are low cal. Served with a dollop of lemony yogurt with a salad and some pita bread, dinner is ready in 30 minutes. To serve as a party appetizer, make the meatballs smaller and reduce baking time.

IMG_4609.JPGCRANBERRY TURKEY MEATBALLS makes 16

1 lb lean ground turkey meat
1/4 c finely diced onion
1 clove of garlic, finely minced
1 large egg, beaten
1/2 c whole wheat bread crumbs
1 t ground cumin
1 t ground coriander
2 T dried cranberries
2 T fresh mint leaves, chopped
Salt and pepper to taste

Preheat oven to 375F. Combine all ingredients and form into 16 heaping tablespoon-sized meatballs. Bake on a parchment lined sheet for 20 minutes. Then broil for 5 minutes more to brown.

LEMONY YOGURT SAUCE

1/2 c non fat Greek yogurt
1/2 c grated cucumber, drained
Juice of half a lemon
2 pinches of ground cumin
2 T fresh mint leaves, chopped

Combine all ingredients in a small bowl and serve a dollop over the meatballs.  Makes 4 servings.

One thought on “Baked Cranberry Turkey Meatballs with Lemon Yogurt Sauce

  1. Pingback: 10 Fun Appetizers: Recipe Round Up | French Gardener Dishes

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