Ottolenghi Turkey & Zucchini Meatballs Recipe

Name: Ottolenghi Turkey & Zucchini Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Sour Cream; ⅔ cups Greek Yogurt; 1 whole Lemon Zest; 1 Tablespoon Fresh Lemon Juice; 2 cloves Garlic, Minced; 1- 1/2 Tablespoon Olive Oil; 1 Tablespoon Sumac; Salt And Pepper, to taste; 1 pound Ground Turkey, Dark Meat; 2 cups Zucchini, Grated (for 2 Cups You'll Need 2 Small To Medium Zucchinis); 3 stalks Green Onions, Thinly Sliced; 1 whole Egg (large); 2 cloves Garlic, Minced; 2 Tablespoons Chopped Fresh Mint, Plus More For Garnish; 2 Tablespoons Chopped Cilantro, Plus More For Garnish; 1 teaspoon Ground Cumin; 1 teaspoon Salt; 1/2 teaspoons Ground Pepper; 1/2 teaspoons Cayenne Pepper; 1/4 cups Sunflower Or Canola Oil

Servings: persons

1/2 cups Sour Cream
⅔ cups Greek Yogurt
1 whole Lemon Zest
1 Tablespoon Fresh Lemon Juice
2 cloves Garlic, Minced
1- 1/2 Tablespoon Olive Oil
1 Tablespoon Sumac
Salt And Pepper, to taste
1 pound Ground Turkey, Dark Meat
2 cups Zucchini, Grated (for 2 Cups You'll Need 2 Small To Medium Zucchinis)
3 stalks Green Onions, Thinly Sliced
1 whole Egg (large)
2 cloves Garlic, Minced
2 Tablespoons Chopped Fresh Mint, Plus More For Garnish
2 Tablespoons Chopped Cilantro, Plus More For Garnish
1 teaspoon Ground Cumin
1 teaspoon Salt
1/2 teaspoons Ground Pepper
1/2 teaspoons Cayenne Pepper
1/4 cups Sunflower Or Canola Oil

1
Make the sauce by mixing the first 8 ingredients together (sour cream through salt and pepper) in a medium-sized bowl.
2
Refrigerate.
3
The sauce can be made a day or two in advance.
4
Heat oven to 425 F. Combine the next 11 ingredients together (turkey through pepper) in a large bowl and mix well with your hands.
5
Form into golf-ball size balls.
6
Set them aside on a plate.
7
Pour oil into a skillet and heat on medium high.
8
Working in two batches, brown meatballs, turning periodically to brown all sides.
9
This will take about 6 minutes per batch.
10
Line a baking sheet with parchment paper.
11
Line up the partially cooked meatballs on the baking sheet and bake for 6-7 minutes.
12
Serve meatballs with sauce, roasted tomatoes and pita bread.
13
The original recipe was published in Jerusalem: A Cookbook.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cups Sour Cream, ⅔ cups Greek Yogurt, 1 whole Lemon Zest, 1 Tablespoon Fresh Lemon Juice, and more.

Yes, Ottolenghi Turkey & Zucchini Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ottolenghi Turkey & Zucchini Meatballs

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