Caramelized Lemon and Feta Turkey Meatballs Recipe - Los Angeles Times

Ingredients

• 2 teaspoons olive oil, plus more for brushing
• 1 1/2 pounds lean ground turkey
• 6 ounces feta, finely crumbled
• 1/2 cup Caramelized Lemon Paste (see recipe below), divided
• 1/2 cup plain bread crumbs
• 1 large egg, lightly beaten
• 2 garlic cloves, minced
• 2 teaspoons kosher salt, preferably Diamond Crystal
• 1 teaspoon freshly ground black pepper, plus more
• 1/2 cup plain yogurt (Greek or regular)
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried Greek oregano
• 1 cup lightly packed flat-leaf parsley leaves
• 1/4 cup lightly packed mint leaves, torn into pieces to match the parsley leaves
• Lemon wedges and flatbread or sourdough toast, for serving
• 2 pounds lemons, preferably organic and unwaxed (about 6)
• 3/4 cup everyday olive oil, plus more for drizzling
• 1 1/2 teaspoons kosher salt, preferably Diamond Crystal