Turkey & Zucchini Meatballs

Ingredients

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Greek yogurt

  Plain, whole fat

  ¾ cup or 180g

• Lemon zest

  1 tsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Sumac

  Ground Spice

  1 tbsp or 100g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Spearmint

  Fresh

  2 tbsp or 11g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Garlic

  Raw

  2 clove or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Canola oil

  1 tbsp or 14g

Directions

1. Stir together sour cream, yogurt, lemon zest, lemon juice, garlic, olive oil, sumac, salt, and pepper to make the sour cream sauce. Mix well and set aside.
2. Preheat oven to 425°F.
3. In a bowl, combine ground turkey, zucchini, green onions, egg, spearmint, cilantro, garlic, cumin, salt, pepper, and cayenne pepper. Mix well and shape into about 16 meatballs.
4. Heat canola oil in a pan over medium heat until hot. Sear the meatballs in batches, turning to brown all sides, for about 4 minutes per batch, adding oil as needed.
5. Transfer the seared meatballs to a lined baking sheet and bake in the oven for 5 to 7 minutes, or until cooked through.
6. Serve the meatballs warm or at room temperature with the prepared sauce.

Similar Foods

• Meatball Zucchini Skillet
• Chicken Zucchini Meatball Poppers
• Turkey Meatballs
• Easy Baked Turkey Meatballs
• Turkey Basil Artichoke Meatballs
• Turkish Style Zucchini Fritters