Turkey Zucchini Meatballs - 1966

Meatballs: 1 pound (300g) ground turkey 1 large zucchin, coarsley grated (scant 2 cups/200g) 3 green onions, thinly sliced 1 large free-range egg 2 tablespoons chopped mint 2 tablespoons chopped cilantro 2 garlic cloves, crushed 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper about 6 1/2 teaspoons sunflower oil (canola oil will work too)

Sour Cream & Sumac Sauce: Scant 1/2 cup (100g) sour cream Scant 2/3 cup (150g) Greek yogurt 1 teaspoon grated lemon zest 1 tablespoon freshly squeezed lemon juice 1 small garlic clove, crushed 1 1/2 tablespoon olive oil 1 tablespoon sumac 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

1. First make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.

2. Preheat the oven to 425F/220C. In a large bowl, combine all the ingredients for the meatballs except the sunflower oil. Mix with your hands. Using a tablespoon, scoop a tablespoon and a half of the turkey mixture and shape into about 22 meatballs.

3. Pour enough oil into a large frying pan to form a layer about 1/16 inch thick on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed, until golden brown.

4. Carefully transfer the seared meatballs to a baking sheet lined with waxed paper and place in the oven for 5 to 7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over or on the side.

Recipe from JERUSALEM by Yotam Ottolenghi and Sami Tamimi Source and photo: A Cozy Kitchen

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