Print

Ottolenghi’s Turkey Zucchini Meatballs with Lemony Yogurt Sauce

5 from 1 reviews

Healthy, delicious turkey meatballs from chef Yotam Ottolenghi

Scale

Ingredients

Instructions

  1. Make the Sauce Combine all ingredients. Set aside or refrigerate for up to 3 days, until needed.
  2. 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)
  3. 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.

Keywords: meatballs, gluten-free meatballs, ottolenghi meatballs

shares