That’s all I really want to say to introduce this recipe. I could go on about how yummy they are, but really I just want you to take my word for it and make them. They are Ottolenghi at his best - simple but totally packed with flavor.
I most often serve these with naan and we make wraps out of them, but they’re just as good with some rice and salad.
Just a note, it’s not the end of the world if you don’t have sumac! Just make the recipe as written without it. It will still be delicious.
herbed turkey meatballs with yogurt sumac sauce
3 green onions, chopped fine
2 Tbsp parsley, chopped fine
2 Tbsp cilantro, chopped fine
2 Tbsp mint, chopped fine
2 cloves garlic, minced
1 zucchini, grated
1 tsp cumin
1 tsp kosher salt
a few good turns of freshly ground pepper
1 lb ground turkey
[sumac yogurt sauce]
2/3 cup plain whole milk yogurt
2/3 cup sour cream
1 clove garlic, minced
1 lemon, zested
1 Tbsp lemon juice
1 1/2 Tbsp olive oil
1 Tbsp sumac
salt and pepper
[For the sauce] Combine all the ingredients together, using salt and pepper to taste. Cover and let sit or put in the fridge if you’re using it later. Can be made a day or two in advance.
[For the meatballs] Preheat the oven to 425 and grease a baking sheet.
Combine all the herbs, zucchini, cumin, salt and pepper in a large bowl and toss well. Add the zucchini and mix together well. Add the ground turkey and mash all together. Form into meatballs, about 14 to 16 of them. Place them on the baking sheet. Heat a large griddle or frying pan over medium high heat. Coat well with oil or cooking spray. Brown the meatballs on all sides, cooking them for about 4 to 5 minutes total. It’s OK if they end up kind of wonky shaped, or if you skip the “ball” look and just go for patties.
After browning, return to the baking sheet and cook in the oven until done, another 6 minutes or so depending on their size. They’re done when they don’t feel squishy in the middle or when they register 165 - 170 on a meat thermometer. Try not to overcook them, but the zucchini keeps them very moist which is a nice buffer.
Serve warm with the sauce on the side.
Source Jerusalem by Yotam Ottolenghi