Minted Turkey Meatballs With Yogurt Herb Dipping Sauce

The second recipe in the “what to do with mint” series.  These meatballs are fantastic!  I placed them on a bed of lettuce from the garden, but they would also be good wrapped in soft flatbread like a Greek kabob.  Funny thing when you eat food with mint in it you feel like you’ve just brushed your teeth.

Minted Turkey Meatballs

1 lb. ground turkey

1/4 cup dried bread crumbs

1/2 cup minced onion

2 cloves minced garlic

1 egg

2 Tablespoons chopped flat leaf parsley

1/4 cup chopped fresh mint

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cardamon

1/8 teaspoon cinnamon

1 Tablespoon olive oil

Yogurt Herb Dipping Sauce

1 cup plain yogurt

1/4 cup chopped fresh tarragon (None in the garden yet, I used a heaping Tablespoon of dried)

1/4 cup chopped fresh mint

1/4 cup chopped fresh green onion or chives

Combine all ingredients for the dipping sauce and place in the refrigerator while you make the meatballs.  Combine all ingredients for the meatballs, except the olive oil and shape into balls.  Heat olive oil in skillet.  Cook meatballs on medium heat until browned and no longer pink inside.  Serve with dipping sauce.

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