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1
Place the turkey in a medium mixing bowl and set aside.
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2
Heat 2 tablespoons of the oil in a small skillet and, when hot, saute the red onion and scallions until softened, 3 to 4 minutes.
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3
Let cool slightly, then add to the turkey, along with the garlic, cumin, bread crumbs, heavy cream, egg and egg yolk, 3 tablespoons of the mint, the parsley, 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
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4
Mix gently but thoroughly.
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5
Using a small scoop or spoon, divide the mixture into 1 tablespoon portions and roll into smooth round balls.
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6
Place on a parchment paper-lined baking sheet and cover with plastic wrap.
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7
Refrigerate until thoroughly chilled, about 1 hour.
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8
While the meatballs are chilling, make the dipping sauce.
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9
Combine the yogurt, remaining 1 tablespoon of mint, remaining 1/4 teaspoon plus a pinch of salt, remaining1/8 teaspoon of pepper, and lemon zest, 2 tablespoons olive oil, and lemon juice and whisk to combine.
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10
Refrigerate until ready to serve the meatballs.
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11
Preheat the oven to 400 degrees F. Brush the meatballs with the remaining 2 tablespoons of olive oil and bake until browned and cooked through, about 10 minutes.
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12
Let the meatballs cool slightly, then serve warm, with the yogurt dipping sauce.
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13
Yield: About 5 1/2 dozen bite-size meatballs, generous 1 cup sauce, serving 6 to 8
