Make preparing & serving holiday dinners fun, delicious and doable.

Ottolenghi turkey and zucchini meatballs

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

(2 RATINGS)

6 COMMENTS
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Loading...

add your rating

add a comment!
SKILL LEVEL :
Easy and quick

I love Ottolenghi's turkey and zucchini meatballs!

This is really an amazing dish made from very simple ingredients. But Ottolenghi does so many things so well, it is not surprising that he makes great meatballs. In all fairness, he calls them "burgers"and makes them into little disks. I use his recipe, but make them into slightly smaller golf ball-sized meatballs. The original recipe was published in Jerusalem: A Cookbook.

So versatile

You can eat these ground turkey and zucchini meatballs for dinner, for lunch, for a snack, or as part of a packed lunch. I am always looking for ways to get a little more protein for breakfast and have been know to heat up a couple leftover meatballs for breakfast. These meatballs are good warm, room temperature or even cold out of the fridge.

Nutritious and veggie-filled meatballs

Made with turkey, shredded zucchini, fresh mint, cilantro, green onions and garlic, these meatballs are a great way to sneak a few extra veggies into your family's diet.

Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star

The sauce is delicious

Ottolenghi's yogurt, sour cream and sumac sauce is a delicious accompaniment. It adds flavor and keeps the meatballs moist. Sumac can be purchased at Middle Eastern stores or here online.

Double the batch and freeze the extras

I strongly recommend doubling the recipe and freezing the extras for another meal, or snacks.

Gluten-free and paleo-friendly

The nice thing about these meatballs is there is no bread in the ingredient list, so unlike many meatballs, they are gluten-free and paleo-friendly. Skip the sauce if you are avoiding dairy.

Quick, easy and very kid-friendly

The ingredient list is a little long, but don't let it scare you off. If you use a food processor to grate the zucchini these meatballs come together very quickly.

Serve with:

I like to serve these turkey and zucchini meatballs and sauce with quick-roasted tomatoes and pita bread, but you could also serve them in lettuce cups if you are avoiding bread. The roasted tomatoes really pair well.

 

See my post on Meatballs - The perfect food.

Ottolenghi turkey and zucchini meatballs

Prep

Cook

Total

Yield 20 meatballs

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

  • 1/2 cup sour cream
  • 2/3 cup greek yogurt
  • Zest of 1 small lemon
  • 1 T fresh lemon juice
  • 2 cloves garlic, minced
  • 1 1/2 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
  • 1/2 t ground pepper
  • 1/2 t cayenne pepper
  • 1/4 cup sunflower or canola oil

Instructions

  1. Make the sauce by mixing the first 8 ingredients together. Refrigerate. Can be made a day or two in advance.
  2. Heat oven to 425 degrees. Combine the next 11 ingredients together in a bowl, mixing well with your hands. Form into golf-ball size balls.
  3. Pour 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.
  4. Line 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.

 

 

THIS SERVES WELL WITH

advertisment

 

6 COMMENTS

Comments

  1. Joyce Hopkins Cassel says:

    Another great recipe, i used low fat sour creme and 2% greek yogurt and the sauce was perfect!

    1. Kim says:

      So glad you liked it Joyce! Ottolenghi rarely lets you down. A friend recently made the same recipe in meatloaf format to simplify and avoid frying the meatballs. She said it turned out fabulously. I think the zucchini keeps the meatloaf moist and succulent. Zucchini in meatloaf is kind of brilliant!

  2. Casey says:

    I make these at least once a month, and last night I tried something new. When we had them for dinner, my boyfriend knew something was different (the original are simply perfect!), but he did like the variation. So, for anyone else who makes this meal as often as I do, here is a suggestion:

    1. Add shredded apples (Pink Lady’s or Fuji’s)
    2. Add shredded carrots
    3. Forget the egg, with the apples and zucchini they stay together nicely!
    4. For the sauce, just use greek yogurt, lemon juice, and sumac
    5. Bake for 15-20 minutes and skip the frying pan

    I serve mine with sweet potatoes sprinkled with cinnamon and sliced avocado on a bed or arugala. Enjoy! 😉

    1. Kim says:

      Hi Casey,

      Thank you so much for sharing your variations. I LOVE the idea of making meatballs with apples and carrots instead of the zucchini. Your methods on simplifying the recipe are also terrific. Can’t wait to try your ideas out!

  3. Gina says:

    These are delicious and fun to make! Thank you so much for this recipe. It was an awesome lunch/dinner meal for someone that needs healthy, low carb meal options.

    1. Kim Pawell says:

      Thank you Gina. Ottolenghi gets credit for this one!

Leave a Reply

Your email address will not be published. Required fields are marked *

RELATED RECIPES
GET RECIPES + COOKING TIPS EVERY MONDAY

Pin It on Pinterest

Shares
Share This