Four-Legged Friends: Paisley

1 pound ground turkey ⅓ cup panko breadcrumbs ½ cup minced red onion 3 cloves garlic, minced 2 tablespoon chopped fresh mint 1 teaspoon dried oregano, preferably Greek ½ teaspoon freshly ground black pepper ⅓ cup finely crumbled feta 1 lemon 2 large egg whites Olive oil cooking spray 1 teaspoon sumac 2 tablespoons chopped fresh parsley, for garnish Tzatziki sauce, for serving, optional 1 Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, set aside. Using a medium bowl mix together the turkey, breadcrumbs, red onion, garlic, mint, oregano, pepper, feta and zest of one lemon with your hands just until combined. 2 Cut the lemon in half and squeeze a tablespoon of juice in a small bowl. Whisk the lemon juice with the egg whites until frothy. Add to the turkey mixture, stirring until just combined. Using a one ounce scoop, or about 2 tablespoons, scoop or form meatballs and place on a prepared baking sheet, leaving space between the meatballs. The meatballs will be about 1½-inches wide. 3 Spray meatballs with olive oil, making sure to spray tops and sides. Sprinkle with sumac. Bake until cooked through, about 8-10 minutes, or until the internal temperature reaches 165 degrees F on an instant-read thermometer. 4 Remove the meatballs from the oven and place on a serving tray with toothpicks. Cut the remaining lemon half in wedges. Sprinkle with parsley and serve with lemon wedges and tzatziki, if desired.

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