Turkey Meatballs with Mediterranean Dipping Sauce
Served at our May Open House, and created by Go Figure Chef Marie, these meatballs are fairly simple to prepare, but do require some pre-planning.
1 lb. lean ground turkey
¼ cup each: onion and celery, finely diced
1 tsp. dried marjoram
2 tsp. fresh basil, diced
1 tsp. fresh oregano, diced
¼ tsp. cornstarch
Mix together all ingredients. Allow mixture to chill in refrigerator for at least 2 hours. (It can also be chilled overnight.) This helps the meatballs to keep their shape.
Pre-heat oven to 375 degrees. Line a sheet pan with wax paper or parchment paper. Form meatballs using a small ice cream scoop, then use your hands in a circular motion to roll into meatballs. Bake for 10 minutes, then rotate pan 180 degrees for even cooking. Continue baking for another 5-10 minutes. Serve with sauce, recipe below.
6 Kalamata olives ½ cup cucumber, peeled and chopped
1 Tbsp. lemon juice 2 tsp. fresh oregano, diced
1 Tbsp. fresh basil, diced 1 ½ tsp. oil
¼ cup each: orange and red bell pepper, chopped
Blend together in blender the olives and peppers. When finished blending, mix in cucumbers, lemon juice, herbs and oil. Add salt and pepper to taste.
Copyright David and Cheryl MacDonald, 2013