Greektown turkey meatballs

The Spice House sells several spice blends named after Chicago neighborhoods, and their Greektown Billygoat Seasoning -- made with coarse salt, granulated garlic powder, black pepper, onion powder, Greek oregano and powdered lemon peel -- is one of my favorites. If you don't have it, substitute Penzeys Greek Seasoning, or dried oregano plus lemon zest, and one clove of garlic smashed to a paste, for the seasoning in this recipe. Makes 36-40 meatballs (or 6 turkey burgers), which turn a Greek salad into a satisfying main course dish.

1-1/4 lb ground turkey (I use 93% fat-free)
1/2 cup seasoned dry bread crumbs
1/2 cup plain Greek yogurt (I use Fage 0% fat)
1 large egg
1-1/2 Tbsp Greektown Billygoat Seasoning or Penzeys Greek Seasoning (or equivalent mix of dried oregano plus lemon zest, plus one clove of garlic, smashed)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
1 tsp olive oil
1-2 Tbsp flat-leaf parsley, roughly chopped

Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone liner), aluminum foil or parchment paper, and set aside.

In a large mixing bowl, combine all ingredients. With your hands, mix until well combined, with the breadcrumbs and yogurt evenly distributed throughout.

Wet your hands with water, and form the turkey mixture into 36-40 meatballs approximately 1-1/4 inches in diameter. Place on the prepared baking sheet, and bake for 15 minutes, until just slightly brown. Taste one to be sure they're done; the yogurt will keep the meatballs fairly moist.

You can make these ahead, and freeze them. Serve as an appetizer, or add to a Greek salad.