savory turkey meatballs with tangy mustard dip

Ingredients

• Servings: 40
• meatballs:
• 1 slice day-old whole-grain bread, torn into 2-inch pieces
• 1/4 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
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• cooking spray
• dip:
• 1/3 cup non-fat greek yogurt
• 1/4 cup light mayonnaise
• 4 teaspoons grainy dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 40 mins


• 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.