from Ottolenghi
For The Yogurt Sauce
1/2 cup sour cream *
2/3 cup low-fat plain Greek Yogurt
1 tablespoon lemon juice
1 small garlic clove, pressed or finely minced
1 1/2 tablespoons olive oil
1 tablespoon sumac
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
For The Meatballs
1 pound ground turkey (white or dark meat)
1 large egg
1 large zucchini, grated
6 scallions, sliced thin
2 tablespoons chopped mint leaves
2 tablespoons chopped cilantro leaves
2 large cloves garlic, pressed or finely minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
Vegetable oil for sautéing
* For a lower fat sauce you can swap out the sour cream for low fat yogurt. The taste is a bit more tart but still delicious.
Make the Yogurt Sauce Combine all ingredients. Set aside or refrigerate for up to 3 days, until needed.
Make The Meatballs Preheat oven to 425F. Line a baking sheet with parchment paper. In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices. Using your hands, shape the meatballs (about 2 1/2 tablespoons per ball) by gently squeezing them and tossing them from hand to hand. Set formed meatballs on a large plate. (makes about 18)
Heat 2 tablespoons oil over medium heat in a large skillet. Slice half the meatballs into the pan and brown them on all sides, about 4 minutes. Carefully transfer them to the baking sheet. Repeat with the rest of the meatballs, adding extra oil to the pan, if needed. Slide the tray into the center of the oven and cook for 6-7 minutes, until cooked through. Serve with lemony yogurt sauce.