Turkey & Zucchini Meatballs with Sour Cream Sauce
  • CourseMain Dish, Side dish
  • CuisineGluten-free
Servings
4-6people
Servings
4-6people
Ingredients
  • 1pound ground turkey
  • 1large zucchini, coarsely grated
  • 3 green onions, thinly sliced
  • 1large cage-free egg
  • 2Tbsp mint, chopped
  • 2Tbsp cilantro, chopped
  • 2cloves garlic, crushed
  • 1tsp ground cumin
  • 1/2tsp black pepper, freshly ground
  • 1/2tsp cayenne pepper
  • 6 1/2 Tbsp sunflower oil
Sour cream & sumac sauce
  • 1/2cup sour cream
  • 2/3cup Greek yogurt
  • 1tsp lemon zest, grated
  • 1Tbsp lemon juice, freshly squeezed
  • 1clove garlic
  • 1 1/2Tbsp extra virgin olive oil
  • 1Tbsp sumac, ground
  • 1/4 tsp black pepper, freshly ground
Instructions
  1. Make sour cream sauce first by placing all sauce ingredients in small bowl. Stir well and set aside or chill until needed.
  2. Preheat oven to 425 degrees. In a large bowl, combine all ingredients for the meatballs except for the sunflower oil. Mix with your hands, then shape into about 18 meatballs, each weighing about 1 1/2oz.
  3. Pour enough sunflower oil into a large frying pan to form a layer about 1/16 inch thick on pan bottom. Heat over medium heat until hot, then sear meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed, until meatballs are golden brown.
  4. Carefully transfer seared meatballs to a baking sheet lined with waxed paper and place in the oven for 5 to 7 minutes, or until just cooked through.
  5. Serve warm or at room temperature with sauce spooned over the top or on the side.
Recipe Notes

Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.

Turkey & Zucchini Meatballs with Sour Cream Sauce
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  • CourseMain Dish, Side dish
  • CuisineGluten-free
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 1 pound ground turkey
  • 1 large zucchini, coarsely grated
  • 3 green onions, thinly sliced
  • 1 large cage-free egg
  • 2 Tbsp mint, chopped
  • 2 Tbsp cilantro, chopped
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1/2 tsp black pepper, freshly ground
  • 1/2 tsp cayenne pepper
  • 6 1/2 Tbsp sunflower oil
Sour cream & sumac sauce
  • 1/2 cup sour cream
  • 2/3 cup Greek yogurt
  • 1 tsp lemon zest, grated
  • 1 Tbsp lemon juice, freshly squeezed
  • 1 clove garlic
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 Tbsp sumac, ground
  • 1/4 tsp black pepper, freshly ground
Servings: people
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Instructions
  1. Make sour cream sauce first by placing all sauce ingredients in small bowl. Stir well and set aside or chill until needed.
  2. Preheat oven to 425 degrees. In a large bowl, combine all ingredients for the meatballs except for the sunflower oil. Mix with your hands, then shape into about 18 meatballs, each weighing about 1 1/2oz.
  3. Pour enough sunflower oil into a large frying pan to form a layer about 1/16 inch thick on pan bottom. Heat over medium heat until hot, then sear meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed, until meatballs are golden brown.
  4. Carefully transfer seared meatballs to a baking sheet lined with waxed paper and place in the oven for 5 to 7 minutes, or until just cooked through.
  5. Serve warm or at room temperature with sauce spooned over the top or on the side.
Recipe Notes

Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.

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