Makes 28 1-1/2 inch meatballs.
For the wiener spice mix:
1 tsp cumin
1 tsp paprika or pimentón dulce (sweet smoked paprika)
1 tsp celery salt
1 tsp red chile powder
2 tsp dry mustard
½ tsp of allspice
2 tsp kosher salt
For the meatballs:
1-1/4 lb chopped sirloin or extra-lean beef (I use 94% fat-free) or lean ground turkey
1/2 cup plain dry breadcrumbs
1/2 cup plain nonfat Greek yogurt
1 large egg
1 Tbsp wiener spice mix
1 tsp Dijon mustard
2 tsp tomato paste
1/2 tsp hot sauce
1/8 tsp kosher salt
1/8 tsp fresh black pepper
1 Tbsp olive oil
Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone mat) or aluminum foil, and set aside.
In a small jar, combine ingredients for the wiener spice mix. Shake to combine.
In a large mixing bowl, combine all of the ingredients for the meatballs.
Heat a small nonstick frying pan over medium heat. Fry 1 tablespoon of the meatball mixture, and taste for seasoning. Adjust to your taste with hot sauce, salt and pepper, if needed.
Form the meat into 1-1/2 inch meatballs, and set them on the baking sheet.
Bake at 425F for 18-20 minutes.
Serve with toothpicks and your favorite salsa for dipping.