We also substituted soy creamer for the heavy cream, and used regular plain yogurt instead of the whole milk/greek yogurt. No loss there. :)
Makes 3-4 dozen. Recipe from Emeril. Directions Place the turkey in a medium mixing bowl and set aside. Heat 2 tablespoons of the oil in a small skillet and, when hot, saute the red onion and scallions until softened, 3 to 4 minutes. Let cool slightly, then add to the turkey, along with the garlic, cumin, bread crumbs, heavy cream, egg and egg yolk, 3 tablespoons of the mint, the parsley, 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mix gently but thoroughly. Using a small scoop or spoon, divide the mixture into 1 tablespoon portions and roll into smooth round balls. Place on a parchment paper-lined baking sheet and cover with plastic wrap. Refrigerate until thoroughly chilled, about 1 hour. While the meatballs are chilling, make the dipping sauce. Combine the yogurt, remaining 1 tablespoon of mint, remaining 1/4 teaspoon plus a pinch of salt, remaining1/8 teaspoon of pepper, and lemon zest, 2 tablespoons olive oil, and lemon juice and whisk to combine. Refrigerate until ready to serve the meatballs. Preheat the oven to 400 degrees F. Brush the meatballs with the remaining 2 tablespoons of olive oil and bake until browned and cooked through, about 10 minutes. Let the meatballs cool slightly, then serve warm, with the yogurt dipping sauce. Yield: About 5 1/2 dozen bite-size meatballs, generous 1 cup sauce, serving 6 to 8
