Turkey and Zucchini Meatballs
Author: 
 
Ingredients
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 Sauce
  • ¾ cup plain Greek yogurt
  • 1 teaspoon lemon zest, grated
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 cloves of garlic, minced
  • 1½ tablespoons buttermilk
  • 1 tablespoon sumac
  • 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.
Notes
Serve with yogurt sauce on the side.
Recipe by at https://erindishes.com/its-national-zucchini-day/