1. In a bowl, combine 1 cup of yogurt, the juice and zest from one lemon, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Mix well, and chill until ready to use.
2. In a large bowl, add the ground turkey, remaining yogurt, juice and zest from one lemon, breadcrumbs, feta, egg, and parsley. In a small bowl, stir together the remaining salt, black pepper, garlic powder and other seasonings. Sprinkle over the turkey mixture, and use your hands to mix gently. Form into (16) 1 1/2-inch balls, and place on a sheet pan. Refrigerate for 1 hour or overnight.
3. Preheat oven to 350° F. In a large skillet, heat 1/4 inch of oil over medium-high heat. When the oil is hot, cook the meatballs in batches until browned on all sides. Transfer to a baking sheet, and place in the oven. Cook for 10 minutes or until meatballs are cooked through. To serve, spread some yogurt sauce onto a plate. Top with the meatballs. Garnish with parsley, pine nuts and pomegranate seeds. Serve with couscous and additional sauce.

Per Serving: Calories: 490, Fat: 19 g (6 g Saturated Fat), Cholesterol: 140 mg, Sodium: 1,570 mg, Carbohydrates: 45 g, Fiber: 6 g, Protein: 39 g