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