If you know me you can pretty much call it a day after reading the title of this recipe.  Say no more, me.  But I can’t help myself.  This is 187% my kind of food.  I think it could be yours, too, if you knew what was good for you.

We eat kafta often around here…and this is just a ground turkey take on it that we have welcomed into our meal rotation, too.  Ground turkey can get dry, but with a little help from a few slices of bread and a bit of milk you are left with knock-your-skivvys-off-melt-in-your-mouth Mediterranean Turkey Meatballs that I literally salivate over far too often.  So.  So.  So wonderful.

They are awesome for serving at a gathering because they are totally appetizer-pick friendly and I assure you your guests will rave.

They can be put on rice with a dollop of sauce on top, stuffed in a pita loaded with sauce, so very many things….but around here, no matter how we serve them, we always make sure they are paired with a side of sweet, cherry tomatoes and cool cucumber so none of that yummy sauce goes to waste!

Mediterranean Turkey Meatballs with Yogurt Dipping Sauce

notes:  we use our favorite sprouted grain bread for this recipe and it comes out great…use whatever sandwich bread you have in your fridge/pantry.  try to avoid “extra lean” ground turkey if you are able…I prefer mine to have a mix of dark and white meat so it doesn’t dry out.

Ingredients

For the Yogurt Sauce:

1 Cup Whole Milk Greek Yogurt

1 Garlic Clove, grated or pressed

1 Tablespoon Fresh Lemon Juice

3/4 Teaspoon Dried Mint

1/2 Teaspoon Salt

1/4 Teaspoon Black Pepper

For the Meatballs:

2 Slices Sandwich Bread, crusts removed and torn into small pieces

2 Tabespoons Whole Milk

1 Pound Ground Turkey

1 Large Egg

1 White Onion, peeled and grated on a box grater

1/4 Cup Chopped Fresh Parsley

1 Teaspoon Kosher Salt

1/4 Teaspoon Black Pepper

1/4 Teaspoon Ground Cinnamon

1/8 Teaspoon Ground Allspice

2 Tablespoons Olive Oil

Directions

For the Yogurt Sauce:

Mix all ingredients tougher in a small bowl until combined. Can be stored in the refrigerator for up to 5 days.

For the Meatballs:

Preheat oven to 450, grease an oven safe baking rack and set it inside of a baking sheet.

Combine the bread and milk in a small bowl and toss so the bread is completely coated.  Let sit at room temperature for 5-10 minutes while you get the rest of your ingredients ready.

Once bread has soaked, place bread/milk mixture along with the rest of the meatball ingredients in a large bowl.  Gently toss with your hands until just incorporated.  Roll the mixture into 1-2 tablespoon sized balls and place on the baking sheet.  Drizzle the tops of the meatballs with olive oil and bake for 18-20 minutes or until cooked through.  Serve with Yogurt Sauce for dipping.