- 1 1/4 c dried apricots (chopped)
- 2 small onion (chopped)
- 1/2 c water
- 1 T sugar
- 3/4 T cinnamon
- 20 oz ground turkey (1 package)
- 3/4 c plain bread crumbs
- 1 egg (lighly beaten)
- 1 1/4 c Stonyfield Organic Plain Lowfat Yogurt
- 1 1/4 t salt
- 1/4 t black pepper
- 1 1/4 c basmati rice (rinsed)
Heat oven to 400°. Line two rimmed baking sheets with nonstick aluminum foil.
Place apricots, onions, water, sugar and cinnamon in a small saucepan and bring to a boil over high heat; cook 5 minutes. Remove apricot mixture to a food processor and puree until smooth.
Place turkey, bread crumbs, egg, 1/2 cup of the yogurt, 1 teaspoon of the salt and the pepper in a medium-size bowl and stir in 1/2 cup of apricot mixture until well blended. Shape into about 40 1-inch meatballs, using 1 heaping tablespoon to form each. Place on prepared baking sheets and bake for about 18 minutes or until internal temperature registers 165° on an instant read thermometer.
Meanwhile, cook rice according to package directions; transfer to a serving bowl. Stir remaining apricot mixture, 3/4 cup yogurt and 1/4 teaspoon salt into rice. Serve immediately with meatballs.
Serving Size: 336g, Calories: 490, Calories from Fat: 50, Total Fat: 6g, Total Fat Percent: 9%, Saturated Fat: 1.5g, Saturated Fat Percent: 8%, Cholesterol: 95mg, Cholesterol Percent: 32%, Sodium: 850mg, Sodium Percent: 35%, Total Carbohydrate: 76g, Total Carbohydrate Percent: 25%, Dietary Fiber: 6g, Dietary Fiber Percent: 24%, Sugars: 27g, Protein: 40g, Protein Percent: 80%, Vitamin A: 25%, Vitamin C: 6%, Calcium: 15%, Iron: 25%