Meatballs with Yogurt and Chimichurri
3 portions
30mSimple and flavorful, and relatively keto-friendly, other than the panko.
What you will need
MEATBALLS
1 lb Ground Turkey
1/2 cup Panko
1 Egg
1/2 tsp Onion Powder
YOGURT SAUCE
1/2 cup Greek Yogurt
1/2 tsp Smoked Paprika
CHIMICHURRI
2 cloves Garlic
1/4 bunch Italian Parsley
1 Tbsp Apple Cider Vinegar
2 Tbsp Olive Oil
Salt
Black Pepper
(Nutritional facts 188 calories, 10.15 g fat, 8 g carbohydrates, 16.22 g protein, 189 mg cholesterol, 705 mg sodium)How to cook
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Preheat oven to 400°F
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Peel garlic cloves and chop or grate to a fine paste.
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Wash the parsley and dry on paper towels. Pick the leaves. Give them a rough chop.
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Place the ground turkey in a large mixing bowl.
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Add the panko.
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Add the egg.
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Add the onion powder.
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Add a pinch of salt and a few turns of freshly ground black pepper.
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Mix well and then gently form the meat into balls. A little smaller than a golf ball is what I usually shoot for. For larger meatballs, you'll need to increase the cooking time.
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Arrange the meatballs on a baking sheet lined with parchment or a silicone mat.
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Bake for about 12 minutes. The recommended internal temperature for ground beef is 160°F.
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Place the vinegar in a small mixing bowl.
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Stir in the olive oil.
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Stir in the crushed garlic.
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Add the chopped parsley.
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Add a little salt and pepper to taste.
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In a separate small mixing bowl, combine the yogurt and smoked paprika.
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Add a pinch of salt and mix well.
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Serve meatballs with a scoop of paprika yogurt and drizzled with the chimichurri.
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