Turkey and Zucchini Mediterranean Meatballs

-LW

Source: Yottam Ottolenghi's cookbook Jerusalem

These unusual meatballs have a deeply savory cumin flavor. The ingredient list looks long, but they are actually very quick and easy to make. While meatballs are often stretched with bread crumbs, Ottolenghi uses shredded zucchini instead. This adds moisture (and vegetables) to the meatballs, so you don't have to worry about them being dry because they're made with lean turkey.

We served these stuffed in pitas with fresh spinach and the sour cream and sumac sauce. Sumac is a dark red powder that can be found in Meditteranean groceries. It adds a sour, fruit-like flavor to the sauce, which I guess I would compare to tamarind. However, if you can't find it, just leave it out. The lemon in the sauce already makes it plenty tangy, and it will still be delicious.

Ingredients
Meatballs

1 lb. ground turkey

2 cups grated zucchini

3 green onions, thinly sliced

1 egg

2 Tablespoons fresh mint, chopped

2 Tablespoons fresh cilantro, chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon cayenne pepper

canola oil for searing meatballs, 4-6 tablespoons

Sour cream sumac sauce

1/2 cup sour cream

2/3 cup plain Greek yogurt

1 teaspoon grated lemon zest

1 Tablespoon lemon juice

1 small clove garlic, crushed

1 1/2 tablespoons olive oil

1 tablespoon ground sumac

1/ 2 teaspoon salt

1/4 teaspooon black pepper

Directions
Mix all ingredients for sour cream sumac sauce together in small bowl and refrigerate until needed.

Preheat oven to 425.

Combine all meatball ingredients except oil in a large bowl and mix with your hand. Shape into about 16-18 meatballs.

Heat a few tablespoons oil over medium heat (enough to cover the bottom of the pan in a thin layer). Sear the meatballs in batches until browned on all sides, about 4 minutes per batch. (I find this step usually takes longer than 4 minutes.)

Transfer the meatballs to a baking sheet lined with tin foil and bake in the oven for 5-7 minutes or until done.

Serve with pitas or rice, with sour cream sumac sauce drizzled over the meatballs.lrwat