RECIPE OF THE WEEK: Turkey Meatballs with Cilantro Relish Dip

[Amy Warren, LMHC / WQ Mag Columnist]

I served these meatballs at a get-together for the Oscars. The original meatball recipe called for simmering the the meatballs in tomato sauce instead of baking. I baked the meatballs and served them with both marinara sauce and the cilantro relish dip. The cilantro relish dip made the biggest hit with my friends.The turkey meatballs are a recipe from Giada de Laurentis' show, "Everyday Italian". The dip is from "In Style" magazine, June 2006.

• 1 small onion, grated
• 3 garlic cloves, minced
• 1 large egg

• 1/4 cup dried bread crumbs
• 3 tablespoons ketchup
• 1/4 cup chopped fresh Italian parsley leaves
• 1/4 cup grated Parmesan
• 1/4 cup grated Pecorino Romano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound ground dark turkey meat
• 3 tablespoons olive oil

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a baking. Pour off any excess oil. Bake at 375 degrees for 6-8 minutes.

Cilantro Relish Dip:

Mix together in a food processor or Magic Bullet and chill:

1/2 cup cilantro

2 cloves garlic

1 cup relish

1/4 cup mayonnaise