1 pound ground turkey breast
1/2 cup toasted whole wheat bread, crumbed
3 egg whites, lightly beaten
1 onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, pressed
2 tablespoons fresh minced sweet basil or oregano (Use dried if necessary)
1 teaspoon fresh or dried minced mint leaves
1 teaspoon freshly ground black pepper
1 tablespoon Veg-It (low-sodium seasoning)

Combine all ingredients in bowl and mix thoroughly. Shape into meatballs and place on nonstick tray or cookie sheet. Bake at 375° for 25 minutes, or until lightly browned.

Sauce
1/2 cup defatted unsalted chicken stock
1 cup nonfat yogurt
2 tablespoons cornstarch
1 small cucumber, peeled, seeded, and grated
1/2 teaspoon cumin

Heat stock: Add yogurt mixed with cornstarch. Stir over low heat until thickened. Remove from heat and blend in grated cucumber and cumin. Pour over meatballs in serving dish.