Bombay Turkey Meatballs

This recipe came from a book called "The Meatball Cookbook Bible", slightly modified to suit our tastes. These different and delicious curry-flavored meatballs are a real treat!

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 2⁄3 cup plain nonfat yogurt
• 1⁄4 cup pine nuts
• 2  tablespoons  oil
• 2  garlic cloves
• 1  egg
• 2  tablespoons milk
• 2  slices  white bread
• 1⁄2 cup  dried apricot
• 2  springs parsley
• 1  tablespoon curry powder
• 1 1⁄2 lbs  ground turkey breast
• 2  teaspoons cumin
• 1  medium tomatoes
•  salt and pepper
•  cooking spray

Directions

1. Place the yogurt in a strainer and place it over a medium bowl. Shake a few times, then let sit for 30 minutes. Pour the liquid out of the bowl; put the remaining yogurt into the bowl and set aside.
2. Mince the garlic. Chop the apricots, parsley, and tomato. Break the bread into small pieces.
3. Toast the pine nuts in a small skillet over medium heat; remove from the skillet. Add the oil and heat over medium high heat; saute the garlic for several minutes until soft.
4. Whisk egg and milk in a mixing bowl. Add the bread, apricots, parsley, and curry powder. Mix well.
5. Add the garlic (with oil), pine nuts, and turkey to the mixing bowl. Season with salt and pepper. Mix well. Shape mixture into 1 1/2 inch balls.
6. Line a baking sheet with foil and spray with cooking spray. Arrange meatballs on pan and spray tops of meatballs with cooking spray.
7. Bake at 450 degrees for 12-15 minutes.
8. Combine the cumin with the yogurt in a small bowl and whisk until combined. Fold in chopped tomato.
9. Serve the meatballs with the yogurt sauce.