Makes 24-30 1-1/2 inch meatballs; serves 4-6 as an appetizer.
Ingredients
For the yogurt sauce:
1 cup plain low-fat yogurt
2 tsp chopped fresh mint
1/2 tsp honey
1/4 tsp kosher salt
1/4 tsp fresh black pepper
For the meatballs:
1/3 cup diced onion
1-1/4 lb ground turkey (use 93% fat-free)
1/2 cup canned pumpkin pureé
1/2 cup panko
1 large egg
1 small serrano chile pepper, seeds and ribs removed, minced
1 clove garlic, minced
1/2 tsp grated fresh ginger root
1 Tbsp tomato paste
1/2 tsp turmeric
1/4 tsp ground coriander
1/4 tsp kosher salt
1/4 tsp fresh black pepper
Directions
Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone mat) or parchment paper, and set aside.
In a small bowl, combine the ingredients for the yogurt sauce. Cover and refrigerate for at least 30 minutes, or up to several hours before serving.
Put the chopped onion in a small microwave-safe bowl. Heat in the microwave for 30 seconds, to soften the onion slightly. Remove, and set aside to cool to room temperature for 5 minutes or more.
In the meantime, in a large mixing bowl add the remaining ingredients for the meatballs. When the onion is cool enough, add that to the bowl. Use your (very clean) hands to bring all of the ingredients together; be sure to get everything incorporated, but don't overmix.
Set a small bowl of water next to the baking sheet. Moistening your hands as needed, roll the turkey mixture into 1-1/2 inch balls and set on the baking sheet.
Bake for 18-20 minutes, until the meatballs are just lightly browned.
Serve warm, with the yogurt sauce.