Turkey Meatballs with Dill Sauce

Ingredients

MEATBALLS

• 1 pound lean ground turkey
• 1/4 cup panko bread crumbs
• 2 garlic cloves , minced
• 3 tablespoons finely diced yellow onion
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• fresh ground pepper , to taste

FOR THE GARLIC DILL YOGURT SAUCE

• 3 garlic cloves , minced
• 1/4 to 1/2 teaspoon salt , or to taste
• fresh ground pepper, to taste
• 1 tablespoon fresh dill , chopped + more for garnish
• 1 cup non-fat plain yogurt
• 1 tablespoon Extra Virgin Olive Oil

• Instructions

  1. Preheat oven to 400F.
  2. Lightly grease a 9x13 baking dish with cooking spray and set aside.
  3. In a large mixing bowl, combine chicken, panko bread crumbs, garlic, onion, thyme, oregano, garlic powder, salt and pepper; mix and stir until thoroughly combined.
  4. Form the mixture into 1-1/2 inch meatballs.
  5. Transfer the meatballs to previously prepared baking sheet.
  6. Bake for 18 to 20 minutes, or until meatballs are cooked through.
  7. In the meantime prepare the yogurt sauce.
  8. In a small mixing bowl, combine garlic, salt, ground pepper, dill, yogurt, and olive oil; mix until thoroughly incorporated.
  9. Taste for seasonings and adjust accordingly. I always find that it needs a tad bit more salt.
  10. Remove chicken meatballs from the oven and let stand couple minutes.
  11. Transfer to a serving bowl and top spoon yogurt sauce over the meatballs.
  12. Garnish with chopped fresh dill and serve.
   

Pressure Cooker Baked Beans

Ingredients:

• 1 pound dried navy beans
• 8 cups water
• 1 tablespoon salt
• 10-ounces (8 slices) thick-sliced bacon, cut into 1/2-inch pieces
• 1 large onion, chopped
• 2 1/2 cups water
• 1/2 cup molasses
• 1/2 cup ketchup
• 1/4 cup packed brown sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. Rinse beans in a colander and sort through the beans to remove any debris. Soak beans overnight in the pressure cooking pot with 8 cups water mixed with 1 tablespoon salt. * Drain and rinse the beans; discard the soaking liquid. 
2. Select Browning (or Saute) and add bacon to pressure cooking pot. Cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels. Cook the onion in bacon drippings until tender, about 3 minutes. Scrap up brown bits on the bottom of the pot as the onions cook.
3. Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions in the pot and stir to combine. Stir in the soaked beans.
4. Select high pressure and 35 minutes cook time. When timer beeps, turn pressure cooker off and wait for 10 minutes, after 10 minutes use a quick pressure release to release any remaining pressure. Discard any beans that are floating, Check several beans to see if they’re tender. If not, pressure cooker for a few minutes longer.
5. Stir in cooked bacon. Select Simmer and simmer beans uncovered, stirring occasionally so the bottom doesn’t burn, until the sauce is the desired consistency.

*If you don’t have time for an overnight soak, use the Browning setting to bring the salted water to a boil. Boil beans for two minutes. Turn pressure cooker off and let beans soak one hour. Proceed with the recipe as directed.