
I thought this recipe was very good. I love the taste of rosemary. It is a close second as my favorite spice. My first favorite is tellicherry pepper! I got this out of the "Taste of Home" magazine in the library. This recipe originally used ground veal, but I found out from the meat man at the store that veal is expensive and bland tasting. He said if it were him he would use turkey instead. So that's what I did. He hasn't steered me wrong before. He's the one who told me to cook salmon with the skin still on 'cause that's where all the nutrients are. Hum.... interesting.
Rosemary Turkey Meatballs and Yogurt dipping sauce
Sauce:
1 C (8oz) plain yogurt
1 jar (4 1/2 oz) marinated artichoke hearts, drained and chopped (I left these out cause I don't like artichokes)
2 T Italian salad dressing
1 garlic clove, minced
Meatballs:
2 eggs, lightly beaten
3/4 C soft bread crumbs
1/2 C golden raisins, finely chopped
3 garlic cloves, minced
4 tsp dried rosemary, crushed
1 1/2 tsp salt
1 tsp pepper
1 Pound ground turkey
1/4 C vegetable oil to brown meatballs in
In small bowl, combine yogurt, artichokes, salad dressing and garlic, cover and refrig.
In a large bowl- Combine eggs, bread crumbs, raisins, garlic, rosemary, salt and pepper. Crumble turkey over mixture and mix well. Shape into 1 inch balls. In large skillet, brown meatballs in oil in small batches.

Here's a close up for your enjoyment.