I have made these a few times and they deserve to be made more often. The first time I followed the recipe below and they were delicious. I made them again with ground beef instead of turkey and used sour cream as I didn’t have any yogurt; not as perfect but still delicious, particularly with roasted cauliflower (picture at below).

Ingredients

1. 1 pound ground turkey
2. 2 cups fresh bread crumbs (I used 1 cup dry)
3. 6 dates, pitted and finely chopped
4. 2 large eggs, beaten
5. 2 tablespoons sesame seeds
6. 1 teaspoon Asian sesame oil
7. Salt and freshly ground pepper
8. 1 cup French green lentils
9. 2 garlic cloves, crushed and peeled
10. 2 thyme sprigs
11. 1 cinnamon stick
12. 3 tablespoons extra-virgin olive oil
13. 1 1/2 tablespoons sherry vinegar
14. 1 cup plain low-fat yogurt
15. 2 tablespoons fresh lemon juice (I used fresh orange juice)
16. 1 tablespoon chopped mint
17. 1 teaspoon finely grated lemon zest (I used orange zest)

Directions

1. In a large bowl, combine the ground turkey with the bread crumbs, dates, eggs, sesame seeds, sesame oil, 2 teaspoons of salt and 1/2 teaspoon of pepper. Cover and refrigerate for 1 hour.
2. Preheat the oven to 400°. Meanwhile, in a medium saucepan, cover the lentils, garlic, thyme and cinnamon stick with 2 inches of water; bring to a boil. Simmer over moderately low heat until the lentils are tender, about 25 minutes. Drain the lentils and transfer to a bowl; pick out and discard the seasonings. Stir the olive oil and vinegar into the lentils and season with salt and pepper.
3. Form the turkey mixture into 1-inch meatballs. Spread the meatballs on a lightly oiled large rimmed baking sheet. Bake for 20 minutes, or until browned on the bottom and cooked through.
4. Meanwhile, blend the yogurt with the lemon juice, mint and lemon zest, and season with salt and pepper. Serve the meatballs with the lentils and yogurt.
   ~Food & Wine, 2004