Midwestern Turkey Meatballs with Yogurt and Dill Sauce

Ingredients

1 pound ground turkey

¼ tsp cinnamon

1 cup SCD yogurt, divided

⅛ tsp ground cloves

½ onion, chopped

¼ tsp chili powder

1 TBSP lemon juice

½ tsp fresh dill (or ¼ cup chopped parsley)

½ tsp dried dill

½ tsp garlic, minced

¼ tsp pepper

½ tsp salt

454 grams ground turkey

¼ tsp (1.25 ml) cinnamon

237 ml SCD yogurt, divided

⅛ tsp (0.625 ml) ground cloves

½ onion, chopped

¼ tsp (1.25 ml) chili powder

1 TBSP (15 ml) lemon juice

½ tsp (2.5 ml) fresh dill (or 16 grams chopped parsley)

½ tsp (2.5 ml) dried dill

½ tsp (2.5 ml) garlic, minced

¼ tsp (1.25 ml) pepper

½ tsp (2.5 ml) salt

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Preheat oven to 400°F (205°C).
Mix the turkey with 3 TBSP (45 ml) yogurt, onion, lemon juice, parsley, garlic, salt, cinnamon, cloves, and chili powder.
Shape into 20 meatballs, each ½ inch (1.3-cm) in diameter.
Place on a shallow pan and bake 25 minutes turning meatballs once midway through.
While the meatballs are cooking, mix remaining yogurt, dill, and pepper to make the sauce.
To serve, pour yogurt dill sauce over meatballs.