All Recipes Best Recipe Appetizers and Snacks Meat and Poultry Turkey

Ingredients

1 slice day-old whole-grain bread, torn into 2-inch pieces ¼ cup 1% low-fat milk 1 onion, quartered 1 red bell pepper, seeded and quartered 2 cloves garlic 1 pound 93% lean ground turkey 1 egg, lightly beaten 2 tablespoons chopped fresh Italian parsley 1 tablespoon grainy Dijon mustard ¾ teaspoon salt ½ teaspoon ground black pepper cooking spray ⅓ cup non-fat Greek yogurt ¼ cup light mayonnaise 4 teaspoons grainy Dijon mustard

Nutrition Info

120.3 calories carbohydrate: 5.1 g cholesterol: 54.5 mg fat: 6.2 g fiber: 0.7 g protein: 11.2 g saturatedFat: 1.4 g servingSize: - sodium: 353.3 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk, set aside until bread is completely soaked.
Place onion, red bell pepper, and garlic in a food processor and pulse until finely chopped, stir into bread mixture. Add turkey, egg, parsley, 1 tablespoon mustard, salt, and pepper to bread crumb mixture and mix well. Cover bowl with plastic wrap and refrigerate for 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.
Shape turkey mixture into 1-inch balls, arrange on the prepared baking sheet.
Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.
Mix yogurt, mayonnaise, and 4 teaspoons mustard together in a bowl, serve alongside meatballs.

40 meatballs

For a break from beef, try these tender turkey meatballs. Don't use extra-lean turkey breast;it dries out too easily.