Although shopping for ground turkey breast for today’s cocktail meatballs, I seen some thing appealing. I anticipated to see just just one product on the component list – floor turkey breast. But, no make any difference the model, the ingredient list involved rosemary extract.
At to start with, I believed it might be some form of seasoning mix containing salt, but the minimal sodium content material on the diet label indicated that salt was not an extra ingredient. As it turns out, rosemary extract is currently being utilized as a pure preservative to stop spoilage and lengthen the shelf lifetime of a assortment of meals, such as ground turkey breast.
As customers drive for cleaner foods labels, foodstuff corporations are employing much less unfamiliar and artificial elements. For quite a few shoppers, looking at rosemary extract on the deal is preferable to viewing the preservatives butylated hydroxytoluene (BHT) or butylated hydroxyanisole (BHA).
Do not worry about the item tasting like rosemary. Developers have produced extracts that do not impart a rosemary flavor.
We paired today’s meatballs with a refreshing, flavorful tzatziki dip. Tzatziki (pronounced tsah-tsee-kee) is a creamy, white sauce frequently served as a spread, condiment or simply just eaten alone.
Usually designed with Greek yogurt, diced cucumbers, lemon juice, garlic, salt, pepper, and a wide range of herbs these types of as dill weed, parsley or mint, Tzatziki frequently accompanies an array of Mediterranean dishes. Souvlaki (shish kebab), gyros, dolmades (stuffed grape leaves), roast lamb, pork or beef, seafood, rice dishes, and grilled greens get a flavor strengthen with the addition of tzatziki sauce.
Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute. For questions about today’s recipe, get in touch with 313-972-1920.
Cocktail Greek Meatballs with Tzatziki Dip
Serves: 10 (4 meatballs per serving with 2 tablespoons dip) / Prep time: 15 minutes / Whole time: 35 minutes
1 large egg
¼ cup skim milk
⅓ cup panko breadcrumbs
⅓ cup grated onion
2 cloves garlic, peeled, minced
1 teaspoon dried oregano
1 teaspoon za’atar seasoning
½ teaspoon black pepper
16 ounces ground turkey or hen breast
½ cup (2 ounces) crumbled feta cheese
¼ cup (about 10) pitted kalamata olives, minced
Vegetable oil cooking spray
¾ cup fats-free basic Greek yogurt
2 tablespoons skim milk
1 tablespoon new lemon juice
⅓ cup finely diced seedless cucumber
1 teaspoon dried dillweed
½ teaspoon za’atar seasoning
Preheat oven to 350 degrees.
To put together meatballs, in a bowl, whisk with each other egg, milk, panko crumbs, onion, garlic, oregano, zaatar and black pepper. Enable stand for 5 minutes, permitting panko crumbs to soften. Include floor turkey, feta cheese and olives and stir to incorporate.
Shape into 40 miniature meatballs and set up on a baking sheet coated with nonstick cooking spray. Bake for 12 to 18 minutes or till cooked via. To get ready the tzatziki dip, stir together yogurt, milk, lemon juice, cucumber, dillweed and za’atar . Provide meatballs with the dip.
Established and examined by Lauren Zuhlke, Henry Ford Clinic Dietetic Intern, for Coronary heart Smart®.
111 calories (24% from fats), 3 grams fat (1 gram sat. fats, grams trans fats), 5 grams carbs, 14 grams protein, 199 mg sodium, 52 mg cholesterol, 46 mg calcium, 1 gram fiber. Meals exchanges: 2 lean meat.
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