Ottolenghi's turkey and zucchini meatballs have so much going for them. They are delicious, quick and easy, nutritious, gluten-free, economical, and suitable for breakfast, lunch and dinner and in-between. You gotta love these meatballs!
Ingredients
- ½ cup sour cream
- ⅔ cup greek yogurt
- Zest of 1 small lemon
- 1 T fresh lemon juice
- 2 cloves garlic, minced
- 1½ T olive oil
- 1 T sumac
- Salt and pepper to taste
- 1 pound ground turkey, dark meat
- 2 cups grated zucchini (2 small to medium zucchinis)
- 3 green onions, thinly sliced
- 1 large egg
- 2 cloves garlic, minced
- 2 T chopped fresh mint, plus more for garnish
- 2 T chopped fresh cilantro, plus more for garnish
- 1 t ground cumin
- 1 t salt
- ½ t ground pepper
- ½ t cayenne pepper
- ¼ cup sunflower or canola oil
Directions
- 1Make the sauce by mixing the first 8 ingredients together. Refrigerate. Can be made a day or two in advance.
- 2Heat oven to 425 degrees. Combine the next 11 ingredients together in a bowl, mixing well with your hands. Form into golf-ball size balls.
- 3Pour oil into a skillet and heat on medium high. Working in two batches, brown meatballs, turning periodically to brown all sides. This will take about 6 minutes per batch.
- 4Line a baking sheet with parchment paper. Line meatballs up on the baking sheet and bake for 6-7 minutes. Serve meatballs with sauce, roasted tomatoes and pita bread.
