Turkey Meatballs with Yogurt Dip and Pita Bread

Ingredients

• 1 roll (from previous day)
• 125 ml milk (1.5% fat) (lukewarm)
• 500 g Turkey breast fillet
• 1 red chili pepper
• 3 Garlic cloves
• 4 sprigs Mint
• 1 egg
• Salt
• Pepper
• 2 tbsp Rapeseed oil
• 150 g Yogurt (3.5% fat)
• a splash lemon juice
• 4 pita breads
• 8 wooden skewers

Instructions

1. 1.

   Soak the roll in a bowl with the milk.

2. 2.

   Rinse the turkey breast fillet under cold water, pat dry, cut into cubes and grind through a meat grinder with a fine disc.

3. 3.

   Wash, deseed and finely chop the chili pepper. Peel one garlic clove. Wash the mint, shake off excess water, pluck leaves and finely chop half of them.

4. 4.

   Mix the turkey meat with the egg, pressed roll, chopped mint and chili pepper; squeeze in the peeled garlic clove. Season everything with salt and pepper and shape into 16 meatballs.

5. 5.

   Thread two meatballs alternately onto each wooden skewer with the remaining mint leaves. Heat oil in a pan and fry the meatballs over medium heat for about 10 minutes until golden brown all around.

6. 6.

   Meanwhile, peel the remaining garlic and press it into the yogurt. Season with salt, pepper and lemon juice.

7. 7.

   Toast the pita breads in a hot fat‑free pan on both sides over high heat for about 1–2 minutes and serve with the turkey skewers and dip.