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Ottolenghi Turkey & Zucchini Meatballs
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Description
This is really an amazing dish made from very simple ingredients. 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.
Ingredients
- ½ cups Sour Cream
- ⅔ cups Greek Yogurt
- 1 whole Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
- 2 cloves Garlic, Minced
- 1-½ Tablespoon Olive Oil
- 1 Tablespoon Sumac
- Salt And Pepper, to taste
- 1 pound Ground Turkey, Dark Meat
- 2 cups Zucchini, Grated (for 2 Cups You'll Need 2 Small To Medium Zucchinis)
- 3 stalks Green Onions, Thinly Sliced
- 1 whole Egg (large)
- 2 cloves Garlic, Minced
- 2 Tablespoons Chopped Fresh Mint, Plus More For Garnish
- 2 Tablespoons Chopped Cilantro, Plus More For Garnish
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt
- ½ teaspoons Ground Pepper
- ½ teaspoons Cayenne Pepper
- ¼ cups Sunflower Or Canola Oil
Preparation
Make the sauce by mixing the first 8 ingredients together (sour cream through salt and pepper) in a medium-sized bowl. Refrigerate. The sauce can be made a day or two in advance.
Heat oven to 425 F. Combine the next 11 ingredients together (turkey through pepper) in a large bowl and mix well with your hands. Form into golf-ball size balls. Set them aside on a plate.
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 up the partially cooked meatballs on the baking sheet and bake for 6-7 minutes. Serve meatballs with sauce, roasted tomatoes and pita bread.
The original recipe was published in Jerusalem: A Cookbook.
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