Turkey and Zucchini Meatballs
2015-08-08 14:14:19
- Meatballs
- 1lb ground turkey
- 1 large zucchini, grated
- 3 green onion, sliced thin
- 1 egg
- 2 tablespoons parsley, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon black pepper
- olive oil
- Yogurt sumac sauce
- 3/4 cup plain Greek yogurt
- 1 teaspoon lemon zest, grated
- 1 tablespoon lemon juice, freshly squeezed
- 2 cloves of garlic, minced
- 1 1/2 tablespoons buttermilk
- 1 tablespoon sumac
- salt and pepper to taste
- Preheat oven to 425 degree F.
- Make sauce: Combine all sauce ingredients in a bowl and chill until needed.
- Make meatballs: Combine all ingredients in a bowl except the olive oil. Roll into meatballs, any size you like.
- 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.
- Sear the meatballs on each side until golden brown.
- Transfer all the meatballs onto a baking sheet lined with nonstick foil. Bake the meatballs until cooked through, about 5-7 minutes.
- Once cooked, serve with sauce on the side.
- You can serve the meatballs hot or room temperature.
Adapted from Jerusalem
Erin Dishes Nutrition: Personalized Nutrition & Meal Plans https://erindishes.com/
