Packed with veggies, herbs and fragrant spices, these turkey zucchini meatballs are exceptionally flavorful, light and healthy. I like to serve these scrumptious turkey meatballs as an appetizer, with lemony yogurt sauce for dipping.
There's no bread, flour or milk in this recipe. It's amazing they hold together as well as they do. Ottolenghi is a true genius. I say that to myself every time I make these amazing turkey zucchini meatballs.
Do you have any foods that make you swoon? Maybe for you it's chocolatey desserts or macaroni and cheese? Meatballs do it for me! Whether they're stuffed or glazed, Swedish or Asian or on spaghetti with tomato sauce, I find them utterly irresistible. I don't make meatballs very often because I end up eating waaaayyy too many.
The recipe comes from Ottolenghi's cookbook Jerusalem. If you have the book, you'll notice that Ottolenghi calls them burgers. I call them meatballs. They don't look quite like either one. They're small - two or three bites apiece. They're served with a lemony yogurt dip and no bun.
I like rolling them in an oblong shape because it makes them more like finger food that you can hold and dip. In fact I often serve them as an appetizers, with lemony yogurt sauce for dipping.
HOW TO MAKE TURKEY ZUCCHINI MEATBALLS
Considering that these turkey zucchini meatballs are made without bread crumbs, it's surprising how well they hold together and how nicely they brown up. However, rolling them does require a little technique. The mixture is pretty wet so you're in for some serious frustration if you try to "roll" them like you normally do with meatballs. Here are some tips:
- Scoop up about 2 ½ tablespoons of the mixture and toss it from hand to hand, giving little squeezes to form it into an oblong shape.
- Three or four tosses and squeezes per meatball should do it.
- Set each formed meatball onto a plate.
- Heat oil in a skillet. When it's hot, tip the plate towards the pan and use a spatula or a knife to gently slide a few meatballs into the pan.
- Cook the meatballs in batches, turning them until they're brown on all sides. They brown up quickly.
- Set the browned meatballs on a parchment-lined baking pan.
- Finish cooking them in a 425º oven for 6-7 minutes.
I love to serve these with lemony yogurt sauce on the side. This yogurt-based dip features sumac, a beautiful deep red spice with a lemony flavor that's very popular in Middle Eastern cooking.
When you pass by the fridge looking for a quick tasty snack, these are hard to resist. They even taste great cold.
Here's the Turkey Zucchini Meatballs recipe. If you try this, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!Print