Turkey Meatballs with Lime Yogurt Sauce

The challenge with turkey meatballs is that turkey has little fat, moisture, or taste.  After more than one gigantic failure that resulted in something tasting like sawdust, and after modifying an Internet recipe, I succeeded in creating a moist flavorful meatball that I prefer to beef.  Serve with a fresh spinach salad to round out taste and color on your plate.

Lime Yogurt Sauce

1 cup yogurt (low-fat or Greek yogurt work well)

1 tsp chopped cilantro

1 1/2 tsp honey

2 Tbsp freshly squeezed lime juice

1/8 tsp salt

1/8 tsp cayenne pepper

Measure yogurt into a bowl.  Whisk in other ingredients.  Let stand 20 minutes.

Turkey Meatballs

1 lb ground turkey

1/2 cup dried bread crumbs (for wheat intolerance: 1/2 cup old-fashioned rolled oats, ground in a blender)

1/3 cups chopped scallions

zest of a whole lime

2 Tblsp fresh grated parmesan

1 Tblsp finely chopped parsley

1/4 tsp. chili powder

1/4 tsp. salt

1/3 cup plain yogurt (low-fat or Greek yogurt work fine)

1/4 c. flour (rice flour works just fine for those who are gluten intolerant)

3 Tblsp. canola or vegetable oil

Combine turkey, bread crumbs (or ground rolled oats), scallions, lime zest, parmesan, and spices.  Mix.  Add yogurt and mix again more thoroughly.  Form into small meatbals and dust each with flour.  Flatten slightly.  Heat oil in skillet and cook over medium heat.  Flip once or twice.  Cook until browned and no longer raw inside (12-15 minutes).  Place on warmed platter and serve with dollops of yogurt sauce.