This is popular in the Greek culture and is used as an appetizer. Although usually prepared with lamb, I decided to produce a lighter version of this wonderful recipe.
1 lb turkey breast tenderloin
3 slices light oatmeal bread
1/4 cup water
1 egg white
1/2 cup yellow onion, finely grated
1 tsp. garlic, chopped
1 Tbs. mustard
1/2 cup fresh mint, finely chopped
1 tsp. ground cumin
1 tsp. oregano, dried
1/8 tsp. pepper
dash of salt
light cooking spray
Preheat oven to 425 degrees
Trim away fat from turkey. Process turkey in a food processor until finely chopped.
Remove crust from bread and tear into big chunks. Add the bread and water to processor and process until a
dough like ball forms.
Remove and place in a large mixing bowl. Add egg white, mustard, onion, garlic, mint, cumin, oregano, pepper, and salt.
Work by hand until all ingredients are well combined. Form into 24 meatballs, using 2 tablespoons of mixture for each.
Spray a nonstick baking sheet with light cooking spray. Place the meatballs on the sheet. Bake for about 4 minutes, turn, and bake for another 3-4 minutes more, until crispy brown.