Recipe and photography by: Sara Kelly, RD, LD, CSG, Retail Dietitian, In-Store
Retailer: Hy-Vee

Perfect for over brown rice or for a taco salad, the spiciness of these meatballs is balanced by the cool avocado cream sauce. The avocado provides heart-healthy fat while the Greek yogurt gives the sauce a slight tang and is also high in protein! They’re a low calorie, low carb dinner option!

Prep Time: 15 minutes
Cook Time: 30-35 minures
Servings: 5


1 lb lean ground turkey (93/7)
2 cups fresh mushrooms
1 jalapeno pepper, de-seeded
3 scallions
1 egg
1/2 tsp oregano
2 tsp minced garlic
1 tsp salt
1 tsp pepper
1 tsp cumin
Chopped cilantro (optional, for garnish)

Cool avocado cream sauce:
1 ripe avocado, pitted
1 5.3oz container plain Greek yogurt
2 tbsp. lemon juice (or the juice of 1 lemon)
1/2 tsp garlic powder
3 scallions, chopped


Preheat oven to 400 degrees F.

Place jalapeno, scallions, and mushrooms in food processor and pulse until minced.

Combine all meatball ingredients in a large bowl, and mix to combine. Roll into 2″ balls. Place on cookie sheet lined with parchment paper and bake in preheated oven, turning once halfway through, for 25-35 minutes or until internal temperature reaches 165F.

While the meatballs are baking, make your avocado cream sauce. Mash ripe avocado in a medium size bowl until no chunks remain. Add yogurt, lemon juice and garlic powder and stir until smooth. Top with chopped scallions.

When meatballs are done cooking, place on platter or plate. Top with optional cilantro and serve with dip on side.

Recommend serving over brown rice or on a taco salad.