Greek Turkey Meatballs with Cucumber Mint Sauce

• Meat

  • 1 1/4 lbs Honeysuckle white ground turkey

• Produce

  • 1/2 cup Cucumber
  • 3 Garlic cloves, large
  • 3 Green onion
  • 3 tsp Lemon, zest
  • 3 cups Mint, fresh leaves

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

Found on platingpixels.com

Description

Ingredients

• 1.25 pounds Honeysuckle White ground turkey
• 1 egg
• ½ cup panko bread crumbs (or sub gluten-free)
• ¾ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon cumin
• 1 green onion, diced
• 1 teaspoon lemon zest
• ½ cup shredded cucumber
• 3 cups fresh mint leaves
• ½ cup extra-virgin olive oil
• 3 large garlic cloves
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoon grated lemon zest
• 2 green onions
• ½ teaspoon salt
• ½ cup shredded cucumber
• 1 cup plain greek yogurt
• 1 clove minced garlic
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon grated lemon zest
• 2 teaspoons lemon juice

Directions

• Preheat grill to medium heat. In a large bowl combine all meatball ingredients; it’s easiest to mix together by hand. Roll mixture into 12-15 roughly 1.5 inch balls.
• Lightly grease grill and place meatballs in center about 1 inch apart. Cook 10-15 minutes, rotating as needed. Meatballs should reach an internal temperature of at least 165° F and have browned grill marks on outside. Remove from grill and serve with both sauces.
• Place shredded cucumber in a strainer and press down firmly to remove liquid. Pulse cucumber and remaining ingredients in a food processor until well blended, scraping sides as necessary.
• Place shredded cucumber in a strainer and press down firmly to remove liquid.
• Stir together cucumber and remaining ingredients in a medium bowl.