Caramelized lemon and feta flavor simple ground turkey meatballs, served with flatbread and a bright parsley and mint salad
6 ounces feta, finely crumbled2 garlic cloves, minced1 teaspoon freshly ground black pepper, plus more1 cup lightly packed flat-leaf parsley leavesLemon wedges and flatbread or sourdough toast, for servingHeat the oven to 450 degrees. Line a large rimmed baking sheet with foil and brush the foil lightly with some olive oil.Add the turkey to a large bowl and break it up into small chunks with your hands.
Transfer the meatballs to plates and top with the herb salad. Serve with the lemon yogurt sauce, lemon wedges and flatbread or toast on the side.¾ cup vegetable oil or everyday olive oil, plus moreWash the lemons under hot running water then dry thoroughly. Set a Microplane grater over the bowl of a food processor or blender, and finely grate the zest from all the lemons so it falls into the processor.
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