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Turkey and zucchini meatballs

turkeyzucchini

Turkey and Zucchini Meatballs
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Ingredients
  1. Meatballs
  2. 1lb ground turkey
  3. 1 large zucchini, grated
  4. 3 green onion, sliced thin
  5. 1 egg
  6. 2 tablespoons parsley, chopped
  7. 4 cloves garlic, minced
  8. 2 teaspoons ground cumin
  9. 1 teaspoon cayenne
  10. 1 teaspoon salt
  11. 1 teaspoon black pepper
  12. olive oil
  13. Yogurt sumac sauce
  14. 3/4 cup plain Greek yogurt
  15. 1 teaspoon lemon zest, grated
  16. 1 tablespoon lemon juice, freshly squeezed
  17. 2 cloves of garlic, minced
  18. 1 1/2 tablespoons buttermilk
  19. 1 tablespoon sumac
  20. salt and pepper to taste
Instructions
  1. Preheat oven to 425 degree F.
  2. Make sauce: Combine all sauce ingredients in a bowl and chill until needed.
  3. Make meatballs: Combine all ingredients in a bowl except the olive oil. Roll into meatballs, any size you like.
  4. Pour enough olive oil into a frying pan to cover the bottom and add the balls. You may need to do this in two batches depending on the size of your pan.
  5. Sear the meatballs on each side until golden brown.
  6. Transfer all the meatballs onto a baking sheet lined with nonstick foil. Bake the meatballs until cooked through, about 5-7 minutes.
  7. Once cooked, serve with sauce on the side.
Notes
  1. You can serve the meatballs hot or room temperature.
Adapted from Jerusalem
Adapted from Jerusalem
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