Turkey-Date Meatballs with Lentils and Yogurt Sauce

The Good News Turkey is not only a soporific but a source of iron, zinc, potassium and B vitamins

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  • Servings: 4

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Ingredients

  • 1 pound ground turkey
  • 2 cups fresh bread crumbs
  • 6 dates, pitted and finely chopped
  • 2 large eggs, beaten
  • 2 tablespoons sesame seeds
  • 1 teaspoon Asian sesame oil
  • Salt and freshly ground pepper
  • 1 cup French green lentils
  • 2 garlic cloves, crushed and peeled
  • 2 thyme sprigs
  • 1 cinnamon stick
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons sherry vinegar
  • 1 cup plain low-fat yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped mint
  • 1 teaspoon finely grated lemon zest

How to make this recipe

  1. In a large bowl, combine the ground turkey with the bread crumbs, dates, eggs, sesame seeds, sesame oil, 2 teaspoons of salt and 1/2 teaspoon of pepper. Cover and refrigerate for 1 hour.

  2. Preheat the oven to 400°. Meanwhile, in a medium saucepan, cover the lentils, garlic, thyme and cinnamon stick with 2 inches of water; bring to a boil. Simmer over moderately low heat until the lentils are tender, about 25 minutes. Drain the lentils and transfer to a bowl; pick out and discard the seasonings. Stir the olive oil and vinegar into the lentils and season with salt and pepper.

  3. Form the turkey mixture into 1-inch meatballs. Spread the meatballs on a lightly oiled large rimmed baking sheet. Bake for 20 minutes, or until browned on the bottom and cooked through.

  4. Meanwhile, blend the yogurt with the lemon juice, mint and lemon zest, and season with salt and pepper. Serve the meatballs with the lentils and yogurt.

Notes

One Serving 615 cal, 24 gm fat, 4.9 gm saturated fat, 57 gm carb, 17 gm fiber.

Contributed By Photo © Tina Rupp Published December 2004





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Aggregate Rating value: 4

Review Count: 3334

Worst Rating: 0

Best Rating: 5

Author Name: sweetpea1813

Review Body: I made this recipe sans the lentils portion (we wanted to use up other veggies in the fridge) and thought it was very tasty! I followed the meatball portion of the recipe to a T, but I left the mixture in the fridge for a full 2 days because I didn't have time to cook up the meatballs. My husband said these are the best turkey meatballs he has ever eaten. We weren't blown away by the yogurt sauce...after trying it, we added some sauteed garlic and shallots for some additional flavor. Overall, a solid recipe and I'd recommend giving it a try.

Review Rating: 4

Date Published: 2016-09-23

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