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Cumin-Coriander Turkey Meatballs

Yield serves 10-12

Ingredients

  • 2 slices home-style white bread (such as Pepperidge Farm)
  • 3 tablespoons minced fresh cilantro
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons minced fresh parsley
  • 12 ounces ground turkey
  • 1 cup minced onion
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander seeds
  • 1 teaspoon salt
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 2 large egg whites
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil

Nutrition Information

  • calories 85
  • fat 5 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1 g
  • protein 6 g
  • fiber 1 g
  • cholesterol 22 mg
  • iron 1 mg
  • sodium 255 mg

How to Make It

  1. Preheat the oven to 400°. Place the bread in a food processor, and pulse 10 times to make coarse crumbs to measure 1 cup.

  2. Combine cilantro, dill, and parsley in a small bowl. Combine breadcrumbs, 4 1/2 tablespoons herb mixture, turkey, and next 8 ingredients (through garlic) in a large bowl. Shape into 46 (1-inch) meatballs.

  3. Spread 2 tablespoons oil over bottom of a jelly-roll pan; arrange meatballs in a single layer, and turn lightly to coat. Bake 15 minutes or until done, turning once. While hot, sprinkle with remaining herbs. Serve hot or at room temperature with Yogurt-Cucumber Dip.