Ready for a new spin on a classic meatball recipe? Here, we used lean ground turkey and incorporated healthy dried apricots to make this dish too good-for-you to be believed. The best part? These meatballs are just as delicious served with pasta.
Ready In: 55 mins
Prep: 32 mins
Cook: 23 mins
Yields: 5 Servings
- 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.