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Savory Turkey Meatballs with Tangy Mustard Dip The Best Recipes

Looking for recipes Savory Turkey Meatballs with Tangy Mustard Dip, each of our site provides recipes Savory Turkey Meatballs with Tangy Mustard Dip that a person need Listed below are the tested recipes Savory Turkey Meatballs with Tangy Mustard Dip that will you need

Savory Turkey Meatballs with Tangy Mustard Dip

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

Ingredients :

  • 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

Instructions :

Prep : 20M Cook : 10M Ready in : 1H40M
  • 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.

Notes :

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