Tuesday, February 1, 2011

Turkey Meatballs and Yes, It's Snowing

I had some ground turkey in the freezer, a bit of fresh (well, it had seen fresher days) parsley in the crisper, half an English cucumber and almost a cup of Greek yogurt standing between me and a cleaned out refrigerator/freezer.  I felt the urge to use those items up and wash down the appliance before stocking up.  I planned to head out to Trader Joe's and Whole Foods to stock up before the "STORM" and wanted a pristine environment in which to unload the shopping bags.

I've shared this recipe before.  It's so easy and delicious that I want to bring it back for some of you who might have missed it the first time.  This amply satisfies four.  Since there are only two of us, we'll have the leftovers tucked into a warmed pita for lunch tomorrow--while we watch the snow start to fall.


1 pound ground turkey breast
1/2 cup dried bread crumbs
1/3 cup chopped green onions
Grated zest of one lime
1 tablespoon chopped flat leaf parsley
1/4 teaspoon chili powder
1/4 teaspoon salt
1 egg white, beaten
Flour for dredging
Canola or safflower oil

Combine turkey, bread crumbs, green onions, lime zest, parsley, chili powder and salt. Add egg white and mix lightly.

Form into balls about 1 1/2 inch in diameter. Flatten slightly. Lightly dust with flour. Heat oil and fry over medium heat. When browned and cooked through, drain on paper towels. Serve with yogurt sauce.


1 medium English cucumber, diced*
1 cup plain Greek yogurt
1 tablespoon finely chopped parsley
1 teaspoon sugar
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

*Toss the diced cucumber with one tablespoon of salt in a colander. Allow to sit and drain for 30 minutes. Drain well before adding to the sauce.

Combine all the ingredients and allow to stand for fifteen minutes before serving.

Served with a green (perhaps Greek) salad, this serves four.

We are always happy to have leftovers to be spooned into warmed pitas and topped with the sauce.