Vietnamese Turkey Meatballs With Lemon Chili Yogurt Sauce

Serves 4


INGREDIENTS:

MEATBALLS:

½ C grated carrots

1 T finely chopped mint

1 lb. ground chicken

2 t fresh grated ginger

½ t Singapore Seasoning (Penzeys)

1 large egg

¼ C chopped cilantro

1/3 C chopped Vidalia or other sweet onion

1 heaping T chopped fresh garlic

1 t sesame oil

1 t kosher salt and ½ t black pepper

2 T Italian breadcrumbs

2 T olive oil to grease baking dish

YOGURT SAUCE:

10 oz. plain Greek yogurt

¼ C chopped preserved lemon rinds (or zest of one lemon and 1 T lemon juice)

½ t kosher salt and ¼ t black pepper

1 – 2 t crushed red pepper flakes

GARNISH:

1 C sliced jalapeño, 1 small cucumber sliced, 3 Roma tomatoes cut in eighths, 6 – 8 slices red onion, sprinkling of cilantro.


METHOD:

  • Combine all meatball ingredients from carrots to breadcrumbs, and form into about 14 – 16 meatballs. Grease a small glass baking dish with the 2 T oil, and arrange meatballs just touching but not crowded. Bake in a 375 degree F oven for 20 -23 minutes or until bubbling and cooked through. (Make sure meatballs are room temperature before baking for best result.)
  • Combine yogurt with preserved lemon, salt and pepper, and chili flakes and blend well.
  • To serve, slather the yogurt sauce on the bottom of a large platter. Top with the cooked meatballs. Then begin to arrange the other ingredients around and atop the meatballs and yogurt.



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