Ottolenghi turkey and zucchini 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!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 meatballs 1x
Ingredients
Scale
- 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
- Make the sauce by mixing the first 8 ingredients together. Refrigerate. Can be made a day or two in advance.
- 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.
- 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.
- 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.