Turkey & Zucchini Meatballs

Ingredients

• Sour cream

  Cultured

  ½ cup or 115g

• Greek yogurt

  Plain, whole fat

  ⅔ cup or 160g

• 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

• Onions

  Young green, tops only

  3 stalk or 36g

• 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. For sour cream sauce: Stir together sour cream, yogurt, lemon zest and juice, garlic, olive oil, sumac, salt, and pepper. Mix well and set aside.
2. For meatballs: Preheat oven to 425 degrees F.
3. Combine all remaining ingredients in bowl (except oil) and mix. Shape into about 16 meatballs (16 burgers would weigh about 1.5 oz)
4. Pour oil in pan to cover about 1/16 inch or 2mm thick. 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.
5. Transfer seared meatballs to lined baking sheet and place in oven for 5 to 7 minutes, or until cooked through.
6. Serve warm or at room temperature with the sauce.