Turkey & Zucchini Meatballs with Sumac Yogurt Sauce
I’ve been trying to cook my way through the Jerusalem cookbook, since I have to return it at our dinner party next Sunday. I haven’t made it as far as I’d like, although I did make three recipes from the book this week alone! I may have to snap some pictures of the recipes I still want to make. Or I suppose I could be a grown up and just buy the cook book.
Anyways, this recipe caught my eye when I was looking for something that would be good for my lunches for the week. Meatballs are easy to make a big batch of ahead of time and reheat, and I had most of the ingredients on hand. I didn’t find these particularly exciting, although there was certainly nothing wrong with them. It’s not that they lacked flavor… in fact, you should probably bring some gum if you’re going to be eating them at lunch time. It just takes a lot for me to find meatballs interesting (these have been my favorite thus far!). But I decided to share them anyways because they’re easy to make and super healthy!
Turkey & Zucchini Meatballs with Sumac Yogurt Sauce
Adapted From Jerusalem: A Cook Book
For the Meatballs:
- 1 lb/500g ground turkey
- 1 large zucchini, coarsely grated (200g)
- 3 green onions, thinly sliced
- 1 large egg
- 2 Tbsp chopped mint
- 3 cloves garlic, crushed
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/4 tsp cayenne pepper
Preheat oven to 425 F. In a large bowl, combine all ingredients. Use your hands to mix well. Shape into 12 meatballs, about 2 oz each. Transfer to a lined baking sheet or greased muffin tin. Place in the oven and cook for about 10 minutes, flipping once in the middle. Serve with yogurt sauce (see below).
For the Sauce:
- 1 cup fat free Greek yogurt
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 garlic clove, crushed
- 1 Tbsp olive oil
- 1 Tbsp sumac
- 1/2 tsp salt
- 1/4 tsp ground pepper
Combine all ingredients in a small bowl and stir well.
3-4 Servings
