This is a recipe my good friend Helen shared with me. She said"you make it and let me know". So, i did and as usual made some modifications to help people with food sensitivities.The meat balls are very tasty and can be eaten alone or with another dip/sauce like a marinara. However, the feta-dill dip adds a wonderful tang!
Makes 24 large meatballs
1 1/2 lean ground beef / i used turkey breast
1 cup cooked quinoa
1 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
1/2 cup fresh mint, finely chopped
1 egg, lightly beaten or two egg whites
2 cloves garlic, finely chopped
1/2 cup 1 percent milk / i used unsweetened coconut milk
1 1/2 tsp salt / i did not use any added salt
1/2 tsp black pepper
1/4 tsp allspice
In a bowl, mix together all ingredients until combined. Cover with plastic wrap and refrigerate at least 1 hour. heat 425 f. Form meat mixture into 24 oval balls (about 3 tbs each). Arrange on 2 cookie sheets lined with parchment paper. Bake 8 minutes; turn and bake 10 minutes more.
1 cup nonfat Greek yogurt
1/2 cup flat-leaf parsley
2 tsp white-wine vinegar
4 oz crumbled feta / i used non-fat feta
1 cup fresh dill
freshly ground black pepper
in a food processor, place yogurt, parsley, vinegar and all but 1 tsp dill. Blend until smooth. Transfer to a bowl: top with remaining dill and pepper.