Description
These healthy Turkey Zucchini Meatballs are tender, juicy and packed with fresh herbs and spices. They're naturally gluten-free with no breadcrumbs or flour, and they're delicious as a main dish or appetizer with lemony yogurt sauce for drizzling or dipping.
Adapted from a recipe by Chef Yotam Ottolenghi in his cookbook Jerusalem
Ingredients
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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
- 1 pound ground turkey (white or dark meat)
- 1 large egg
- 1 large zucchini, grated (about 1 3/4-2 cups), squeezed in a clean dish towel to remove excess water
- 6 scallions, sliced thin
- 2 tablespoons finely chopped mint leaves
- 2 tablespoons finely chopped cilantro leaves
- 2 large cloves garlic, pressed or finely minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fresh ground black pepper
- Vegetable oil for sautéing
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Instructions
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/220C and line a baking sheet with parchment paper.
- In a large bowl, gently combine the 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. If they stick to your hands, dip your hands in a bowl of ice water, which will keep the mixture from sticking. Set the formed meatballs on a large plate. Makes about 18 meatballs.
- Heat 2 tablespoons oil over medium heat in a large skillet. Slide 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 the meatballs are cooked through.
- Serve warm with the lemony yogurt sauce for dipping or drizzling.
Notes
- Yogurt sauce variation: For a lighter sauce, replace the sour cream with additional Greek yogurt. The sauce will be a little tangier but still delicious.
- Make-Ahead Strategy: The meatballs can be browned earlier in the day, arranged on the baking sheet, covered and refrigerated until you're ready to serve. Finish them in the oven as directed, adding an extra minute or two to the cooking time if they're going straight from the refrigerator into the oven.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Appetizer or Main Course
- Method: Baked, Pan-Fried
- Cuisine: Middle Eastern