Makes 6 dozen bite-size (one-inch) meatballs.
For the meatballs:
1-1/4 lb ground turkey (I use 93% fat-free)
1 lb hot or mild Italian turkey sausage (fresh, not pre-cooked)
3/4 cup plain Greek yogurt (I use nonfat)
3/4 cup plain dry breadcrumbs
2 Tbsp Dijon mustard
2 Tbsp chopped fresh flat-leaf parsley
2 Tbsp Italian seasoning
1 large egg
1-1/2 Tbsp kosher salt
1 Tbsp fresh black pepper
For the dipping sauce:
1/2 tsp fennel seed
1/2 cup mayonnaise
1/2 cup grainy Dijon or spicy brown mustard
Fresh black pepper, to taste
Thinly sliced cucumber, for garnish
Preheat oven to 425°F. Line 2 rimmed baking sheets with Silpats (silicone mats) or parchment paper, and set aside.
In a large mixing bowl, combine all of the meatball ingredients. Roll into one-inch balls, and place on the prepared baking sheets.
Bake at 425F for 18 minutes, rotating the pans midway through the cooking. Remove from the oven and let cool slightly.
Use a mortar and pestle to crush the fennel seeds. Add them to a small bowl with the remaining dipping sauce ingredients, and whisk together to combine. Transfer the sauce to a serving bowl.
Skewer each meatball with a slice of cucumber, and arrange on a platter with the dipping sauce.