Turkey Meatballs with Mint-Yogurt Sauce

11/2 pounds ground turkey
1/2 cup breadcrumbs
1/4 cup olive oil
2 teaspoons garlic, minced
1 small onion, finely diced
1 green onion, finely chopped
11/2 teaspoon ground cumin
1/4 cup heavy cream
2 large eggs


Add two tablespoons oil to a medium saucepan over medium heat. Cook onions, and green onions until soft, set aside and let cool. In a large bowl, add turkey, cooled onions, garlic, cumin, breadcrumbs, cream, eggs, 3 tablespoons mint, salt, and pepper. Combine well, but to not over mix. Using a small scoop (approximately 1 ounce) place meatball mixture onto a sheet pan lined with parchment paper. Make sure there is space between each meatball. Refrigerate. These can be made up to one day in advance.

To make the sauce: In a small bowl add yogurt, remaining mint, lemon zest, lemon juice, salt, and pepper to taste. Preheat oven to 400 degrees, brush meatballs with olive oil, and bake until golden brown and cooked through, about 10 to 12 minutes. Serve immediately with mint-yogurt sauce. Contributed by Jeff Osaka, chef of Twelve Restaurant in Denver, Colorado