Annecy has turned into a snoozer this summer. She emerges from her bedroom around 10 am, but then it’s non-stop for 12 hours. Meanwhile, I’m up at the crack of dawn – sometimes because worry and stress jolt me out of bed, but sometimes because I’m just craving some peaceful alone time. This schedule means I have free time in the morning, but I am in full-on parenting mode right before dinner. Enter Ottlenghi’s turkey zucchini meatballs…
To make, throw all the yogurt sauce ingredients into a bowl. Sometimes I use just yogurt instead of sour cream, substitute fresh herbs for the sumac, etc. It is forgiving. Then through all the ingredients for the meatballs into a bowl. Refrigerate and go about your day. Whenever you are ready, preheat oven to 425 and line a baking sheet with parchment paper. Using vegetable oil, sear the meatballs on medium-high on both sides until brown – about 5 minutes a side. Transfer them to the baking sheet and bake for another 6-8 minutes. Serve with the yogurt. I like to serve with pita bread, rice or something else to mop up the sauce. You can do all of this in about 20 minutes.
For the meatballs:
1 pound ground turkey, dark meat
2 cups grated zucchini (2 small to medium zucchinis)
3 green onions, thinly sliced
1 large egg
2 cloves garlic, minced
2 T chopped fresh mint, plus more for garnish
2 T chopped fresh cilantro, plus more for garnish
1 t ground cumin
For the yogurt sauce:
1/2 cup sour cream
2/3 cup greek yogurt
Zest of 1 small lemon
1 T fresh lemon juice
2 cloves garlic, minced
1 1/2 T olive oil
1 T sumac
