Mediterranean Turkey Meatballs With Herbed Yogurt Sauce

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For the meatballs:

1 cup cooked lentils (black or green works well)

1/2 pound ground turkey

2 large eggs, lightly beaten

2/3 cup breadcrumbs

1/2 cup low-fat ricotta

1/4 cup crumbled feta cheese

2 tablespoons red onion, minced

2 tablespoons chopped black olives

1 tablespoon capers

1 clove garlic, minced

2 tablespoons fresh Italian parsley, finely chopped, plus more for garnish

1/2 teaspoon dried oregano

1/4 teaspoon dried dill

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

For the herbed yogurt sauce:

1 cup Greek yogurt

1/2 teaspoon fresh or dried chives

1 teaspoon fresh or dried dill, chopped

1 teaspoon lemon zest

Salt and pepper, to taste

In a food processor, quickly grind up the lentils until they become mush. Put them in a medium-sized mixing bowl. Add all of the remaining meatball ingredients to the bowl and mix well. I use my hands here, but if you're more comfortable, use a good sturd

Preheat the oven to 375°F. Line a baking sheet with parchment paper or spray generously with non-stick spray. Form 2-inch balls and place on the baking sheet. The meatballs keep their shape nicely and don't spread much, so don't worry about giving them to

Bake on the middle rack for 20 to 22 minutes until the meatballs are golden brown. Remove from the oven and cool slightly.

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