Turkey & Zucchini Meatballs

Ingredients

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Nonfat greek yogurt

  Nonfat, plain

  6 oz or 170g

• Lemon zest

  1 tsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic

  Raw

  1 cloves, minced or 3g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Sumac

  Indo-European

  3 tsp or 6g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• 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 cloves, minced 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. In a bowl, combine sour cream, yogurt, lemon zest, lemon juice, minced garlic, olive oil, sumac, salt, and pepper to make the sauce. Mix well and set aside.
2. Preheat the oven to 425°F.
3. In a large bowl, mix together ground turkey, shredded zucchini, chopped scallions, egg, chopped spearmint, chopped cilantro, minced garlic, cumin, salt, pepper, and cayenne pepper. Form into equally portioned meatballs.
4. Heat canola oil in a pan over medium heat. Sear the meatballs in batches, turning to brown all sides, for about 4 minutes per batch, adding more 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.