Ingredients
½ pound ground white-meat turkey
½ pound ground dark-meat turkey
1 small yellow onion, minced
1 egg
¼ cup finely chopped cilantro
½ cup toasted pine nuts
½ cup golden raisins (chopped if they’re large)
½ cup fine bread crumbs
A few pinches ground cumin
½ tsp salt
A few pinches freshly ground black pepper
Olive oil
Lemon-and-cumin yogurt sauce (see below)
Directions
- Mix all ingredients except olive oil and yogurt sauce together in a bowl, preferably using your hands. You don’t want to overwork the meat—that would make your final product tough—but you do want all ingredients to be evenly mixed.
- Form the mixture into balls of whatever size you like (mine were about 1 inch to 1 ½ inches).
- Heat a thin film of olive oil in a heavy skillet over moderate heat, and sauté the meatballs in batches, so as not to crowd them. As they begin to color, turn them regularly so that they are golden on all sides. They should be done when they are evenly browned and feel medium firm—but not hard—to the touch. Place on a paper towel to catch excess oil.
- Serve hot, warm, or cold with yogurt sauce.
Lemon and Cumin Yogurt Sauce
Ingredients
Nonfat plain yogurt
1 lemon, juiced
Garlic, finely chopped
Ground cumin
Ground chili
Salt
Pepper
Directions
- Mix ingredients to taste in a bowl, and keep chilled until serving.
