Ingredients
- For the meatballs:
- 1 cup cooked lentils (black or green works well)
- 1/2 pound ground turkey
- 2 large eggs, lightly beaten
- 2/3 cup breadcrumbs
- 1/2 cup low-fat ricotta
- 1/4 cup crumbled feta cheese
- 2 tablespoons red onion, minced
- 2 tablespoons chopped black olives
- 1 tablespoon capers
- 1 clove garlic, minced
- 2 tablespoons fresh Italian parsley, finely chopped, plus more for garnish
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried dill
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Preparation
Step 1
In a food processor, quickly grind up the lentils until they become mush. Put them in a medium-sized mixing bowl. Add all of the remaining meatball ingredients to the bowl and mix well. I use my hands here, but if you're more comfortable, use a good sturdy mixing spoon. Let the mixture sit for 15 minutes.
Preheat the oven to 375°F. Line a baking sheet with parchment paper or spray generously with non-stick spray. Form 2-inch balls and place on the baking sheet. The meatballs keep their shape nicely and don't spread much, so don't worry about giving them too much space.
Bake on the middle rack for 20 to 22 minutes until the meatballs are golden brown. Remove from the oven and cool slightly.
While the meatballs are baking, make the yogurt dipping sauce (see Yogurt Sauce, Herbed recipe) by simply whisking all of the ingredients together in a small bowl. Add salt and pepper to taste. Chill until ready to serve. Keep both meatballs and yogurt sauce covered and refrigerated; meatballs will keep for 3 to 4 days, yogurt dip will keep for 7 to 10 days.