Turkey Meatballs w/Tangy Mustard Dip

By brenie_shydee

Ingredients

• Meatballs:
• 1 slice day-old whole-grain bread, torn into 2-inch pieces
• 1/4 cup 1% low-fat milk
• 1 onion, quartered
• 1 red bell pepper, seeded and quartered
• 2 cloves garlic
• 1 pound 93% lean ground turkey
• 1 egg, lightly beaten
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon grainy Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• cooking spray
• Dip:
• 1/3 cup non-fat Greek yogurt
• 1/4 cup light mayonnaise
• 4 teaspoons grainy Dijon mustard

Details

Servings 36

Preparation

Step 1

1. Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked.

2. Place onion, red bell pepper, and garlic in a food processor and pulse until finely chopped; stir into bread mixture. Add turkey, egg, parsley, 1 tablespoon mustard, salt, and pepper to bread crumb mixture and mix well. Cover bowl with plastic wrap and refrigerate for 1 hour.

3. Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.

4. Shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet.

5. Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.

6. Mix yogurt, mayonnaise, and 4 teaspoons mustard together in a bowl; serve alongside meatballs.