Ottolenghi’s Turkey Zucchini Meatballs with Lemony Yogurt Sauce

Ottolenghi’s Turkey Zucchini Meatballs with Lemony Yogurt Sauce are a delicious dish that is easy to make and full of flavor. The combination of turkey, zucchini, fresh herbs, and spices makes for a light and healthy meal. The lemony yogurt sauce adds a refreshing touch that brings everything together. This recipe is perfect for anyone looking for a tasty dinner or a dish to impress guests at your next gathering.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love this recipe. First, it is simple. With just a few easy steps, you can create a hearty meal that everyone will enjoy. Second, it is healthy. Turkey is a lean meat, and zucchini is full of vitamins and minerals. The yogurt sauce is a lighter alternative to heavy gravies or sauces. Finally, the flavors are amazing. The mix of fresh herbs, warm spices, and creamy yogurt makes each bite delightful. You will find yourself wanting to make this dish again and again!

HOW TO MAKE Ottolenghi’s Turkey Zucchini Meatballs with Lemony Yogurt Sauce

Ingredients:

For The Yogurt Sauce:

• 1/2 cup sour cream
• 2/3 cup low-fat plain Greek Yogurt
• 1 tablespoon lemon juice
• 1 small garlic clove, pressed or finely minced
• 1 1/2 tablespoons olive oil
• 1 tablespoon sumac
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

For The Meatballs:

• 1 pound ground turkey (white or dark meat)
• 1 large egg
• 1 large zucchini, grated
• 6 scallions, sliced thin
• 2 tablespoons chopped mint leaves
• 2 tablespoons chopped cilantro leaves
• 2 large cloves garlic, pressed or finely minced
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fresh ground black pepper
• Vegetable oil for sautéing

STEP-BY-STEP INSTRUCTIONS:

1. Make the Yogurt Sauce: Combine sour cream, Greek yogurt, lemon juice, garlic, olive oil, sumac, salt, and black pepper in a bowl. Mix well. Set aside or refrigerate for up to 3 days until needed.
2. Prepare the Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. Mix the Meatball Ingredients: In a large bowl, combine ground turkey, grated zucchini, sliced scallions, egg, chopped mint, chopped cilantro, garlic, cumin, salt, cayenne pepper, and black pepper. Use your hands to mix everything well.
4. Shape the Meatballs: Take about 2 1/2 tablespoons of the mixture and shape them into balls. Gently squeeze and toss them from hand to hand. Place the formed meatballs on a plate. This recipe makes about 18 meatballs.
5. Brown the Meatballs: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add half of the meatballs to the pan. Cook them, turning occasionally, for about 4 minutes until browned on all sides. Use a spatula to carefully transfer the browned meatballs to the baking sheet. Repeat with the remaining meatballs, adding more oil to the pan if needed.
6. Bake the Meatballs: Slide the baking sheet into the center of the oven. Bake for 6-7 minutes until the meatballs are cooked through.
7. Serve: Enjoy the meatballs warm with the lemony yogurt sauce on the side.

HOW TO SERVE Ottolenghi’s Turkey Zucchini Meatballs with Lemony Yogurt Sauce

Serve these delicious meatballs hot from the oven. Place a generous amount of the lemony yogurt sauce beside the meatballs for dipping or drizzling. You might want to add fresh vegetables or a simple salad on the side to make a complete meal. You can also serve these meatballs over rice, quinoa, or couscous to make the dish even more filling.

STORAGE & FREEZING: Ottolenghi’s Turkey Zucchini Meatballs with Lemony Yogurt Sauce

You can store leftover meatballs in an airtight container in the refrigerator for up to 4 days. If you want to freeze them, wait until they are completely cooled. Then, place them in a freezer-safe container or freezer bag. They can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm them in a skillet or oven until heated through. The yogurt sauce can be made ahead and stored in the fridge for a few days, making it easy to enjoy this dish whenever you want.

SERVING SUGGESTIONS

These turkey zucchini meatballs are versatile. You can serve them in many ways. Here are some ideas:

1. With Pita Bread: Serve the meatballs in soft pita pockets. Add some lettuce, tomato, and a drizzle of yogurt sauce for a refreshing sandwich.
2. Over Rice or Grains: Serve the meatballs over a bed of fluffy rice, crunchy couscous, or even quinoa. Add fresh vegetables or a salad for a colorful plate.
3. With Pasta: Toss the meatballs with your favorite pasta and a light sauce for a comforting meal.
4. As a Party Appetizer: You can serve small meatballs on toothpicks with the yogurt sauce for easy-to-eat appetizers at parties.

 

 

VARIATIONS

Feel free to get creative with this recipe! Here are some variations you can try:

1. Add More Vegetables: Mix in finely chopped bell peppers or carrots for extra veggies in the meatballs.
2. Spice It Up: If you like heat, add more cayenne pepper or some red pepper flakes to the meatball mixture.
3. Use Different Herbs: Try parsley or dill instead of mint and cilantro for a different flavor profile.
4. Swap the Meat: You can make these meatballs with ground chicken or even lean beef if you prefer.

FAQs

1. Can I use frozen turkey instead of fresh?
Yes, you can use frozen ground turkey. Just make sure to thaw it completely before using it in the recipe.

2. Is it necessary to use both mint and cilantro?
While both herbs enhance the flavor, you can use just one if you prefer. The meatballs will still taste great.

3. Can I bake the meatballs instead of frying?
Yes, you can bake all the meatballs in the oven without browning them in the skillet first. Just spread them on the baking sheet and bake at 425°F for about 15-20 minutes.

4. What is sumac, and can I omit it?
Sumac is a tangy spice that adds flavor to the sauce. You can omit it if you don’t have it, but the sauce may lose some of its unique taste.

MAKE-AHEAD TIPS FOR Ottolenghi’s Turkey Zucchini Meatballs with Lemony Yogurt Sauce

To save time, you can prepare parts of this recipe ahead of time.

1. Make the Yogurt Sauce: You can make it a day or two in advance. Just store it in the fridge and give it a good stir before serving.
2. Prepare and Shape the Meatballs: You can mix the meatball ingredients, shape them, and store them in the fridge for up to 24 hours before cooking. This allows the flavors to meld together.
3. Freeze the Meatballs: Shape the meatballs and freeze them raw. When you’re ready to cook, you can bake them straight from the freezer, adding a few extra minutes to the bake time.

With these tips and plenty of ideas for serving and variations, you can enjoy Ottolenghi’s Turkey Zucchini Meatballs with Lemony Yogurt Sauce any time. This dish is not only delicious but also quite flexible, making it your go-to recipe for many occasions!

 

 

 

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