Turkey Meatballs

1 pound (455 grams) ground turkey
1/2 cup panko, or another plain, dry breadcrumb
1/4 cup plain yogurt
2 tablespoons water
1 teaspoon kosher salt
1 large egg
2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste
2 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish

To serve:
Pickled red onions
Plain yogurt mixed with lemon juice and salt and pepper
Toasted pita wedges
Harissa or another hot sauce

Heat oven to 400 degrees. 

Mix all meatball ingredients in a large bowl with a fork or a potato masher to mix.  Form into 1 3/4-inch meatballs - can use a #40 cookie scoop, which holds about 1 2/3 tablespoons.
 
Lightly coat sheet pan with a thin film of oil.  Add meatballs, not touching each other.  Bake 10 to 15 minutes, or until meatballs are cooked through.
 
When meatballs are cooked, scatter remaining fresh herbs over the tray.  Serve with pickled onions and yogurt, toasted pita wedges and hot sauce. 
 
Serves 4 to 6.
 
From Smitten Kitchen