Turkey Ricotta Meatballs Garlic Dill Yogurt Sauce

Meatballs:

• 2 lbs Ground turkey
• 1 Cup Ricotta cheese
• 1 medium sized red onion minced
• 2 green onion stalks chopped( 36g)
• Cilantro minced ( 25g)
• 2 large Eggs
• 2 Tbsp. Ketchup
• 2 Tbsp. Balsamic Vinegar
• 5 Garlic cloves minced
• 1 Cup Bread crumbs ( plain or seasoned)
• 3/4 Tsp. Italian seasoning
• 1/2 Tsp Cumin
• Salt ( To taste)
• Black pepper ( To taste)

Yogurt Sauce:

• 1/2 Cup Greek Yogurt
• 3 Garlic cloves ( minced or pressed)
• Juice of half lemon
• 1/2 tbsp Dill
• 1/4 Tbsp. Cilantro
• 2 tsp Honey
• Pinch of salt
• 2 Tbsp. Olive oil

Cucumber Salad:

• 3 Cucumbers ( Sliced in shape of choice)
• 1/2 Red onion ( Medium size)
• 1 tsp salt
• 2 tsp Chopped Cilantro
• 2 tsp Chopped Dill

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Meatballs:

1. Preheat oven to 400 degrees F.
2. Prepare baking sheet with parchment paper
3. Combine all meatball ingredients in one bowl and using your hands or spatula mix well
4. Shape meatballs ( Best to use ice cream scoop to get same size meatballs)
5. Line meat balls onto prepared baking sheet and brush with neutral tasting oil
6. Bake for 15 to 20 minutes until browned with internal temp above 165 degrees

Yogurt Sauce:

1. While meatballs are cooking. Combine all sauce ingredients in a bowl
2. Mix well and set aside. Adjust lemon, honey, herbs and salt to taste if preferred.

Cucumber Salad:

1. Slice onion into thin slices. The place is ice cold water and set aside for 10 min ( This will help reduce onion bite)
2. Prepare cucumbers and herbs while onion resting.
3. In a bowl combine cucumbers, drained onions, herbs and salt to taste

Plating:

1. Put down yogurt
2. Place meatballs ( no more than 3 for appetizer)
3. Top with salad
4. Drizzle olive oil to add richness

ENJOY!

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