Turkish Meatballs with a Cucumber Yogurt Dipping Sauce

By á-6416

1 Points Plus

Ingredients

• 1/2 cup(s) uncooked bulgur
• 1 spray(s) cooking spray
• 1/2 pound(s) uncooked 93% lean ground beef
• 1/4 cup(s) uncooked scallion(s), sliced
• 3 Tbsp cilantro, fresh, chopped, divided
• 1 1/4 tsp minced garlic, divided
• 1 1/4 tsp ground cumin
• 3/4 tsp table salt, divided
• 1/2 tsp paprika
• 1/4 tsp ground cinnamon
• 1 cup(s) plain fat free yogurt
• 1/4 cup(s) cucumber(s), finely diced
• 2 Tbsp (sliced) fresh radish(es), finely diced
• 1 Tbsp dill, fresh, chopped

Preparation

Step 1

Cook or soak bulgur according to package directions; drain any excess water and let cool.

Place oven rack in center of oven and preheat oven to 425ºF. Coat baking pan with cooking spray.

Put beef, scallions, 2 tablespoons of cilantro, 1 teaspoon each of garlic and cumin, 1/2 teaspoon of salt, paprika, cinnamon and drained bulgur in a large bowl; combine ingredients with your hands until well-mixed.

Roll meatball mixture into twenty-four 1 1/4-inch balls; place on prepared pan. Bake until lightly browned and cooked through, about 10 to 12 minutes.

Meanwhile, to make dipping sauce, in a small bowl, combine yogurt, cucumber, radish, dill, remaining tablespoon of cilantro, and remaining 1/4 teaspoon each of garlic, cumin and salt; mix well.

To serve, place meatballs on a serving platter with toothpicks and spoon sauce into a small bowl. Yields 2 meatballs and about 1 1/2 tablespoons of sauce per serving.

Notes

You can form the meatballs up to 6 hours before cooking this recipe and keep them refrigerated until you're ready to cook them. The dipping sauce can be made up to 6 hours ahead, too, but stir in the cucumber and radish just before serving.

This recipe can easily be doubled or tripled for larger gatherings.