Ottolenghi Turkey & Zucchini Meatballs

• 1/2 cups Sour Cream
• 23 cups Greek Yogurt
• 1 whole Lemon Zest
• 1 Tablespoon Fresh Lemon Juice
• 2 cloves Garlic, Minced
• 1- 1/2 Tablespoon Olive Oil
• 1 Tablespoon Sumac
• Salt And Pepper, to taste
• 1 pound Ground Turkey, Dark Meat
• 2 cups Zucchini, Grated (for 2 Cups You'll Need 2 Small To Medium Zucchinis)
• 3 stalks Green Onions, Thinly Sliced
• 1 whole Egg (large)
• 2 cloves Garlic, Minced
• 2 Tablespoons Chopped Fresh Mint, Plus More For Garnish
• 2 Tablespoons Chopped Cilantro, Plus More For Garnish
• 1 teaspoon Ground Cumin
• 1 teaspoon Salt
• 1/2 teaspoons Ground Pepper
• 1/2 teaspoons Cayenne Pepper
• 1/4 cups Sunflower Or Canola Oil

1. Make the sauce by mixing the first 8 ingredients together (sour cream through salt and pepper) in a medium-sized bowl.
2. Refrigerate.
3. The sauce can be made a day or two in advance.
4. Heat oven to 425 F. Combine the next 11 ingredients together (turkey through pepper) in a large bowl and mix well with your hands.
5. Form into golf-ball size balls.
6. Set them aside on a plate.
7. Pour oil into a skillet and heat on medium high.
8. Working in two batches, brown meatballs, turning periodically to brown all sides.
9. This will take about 6 minutes per batch.
10. Line a baking sheet with parchment paper.
11. Line up the partially cooked meatballs on the baking sheet and bake for 6-7 minutes.
12. Serve meatballs with sauce, roasted tomatoes and pita bread.
13. The original recipe was published in Jerusalem: A Cookbook.

sour cream, greek yogurt, lemon zest, lemon juice, garlic, olive oil, sumac, salt, ground turkey, zucchini, stalks green onions, egg, garlic, fresh mint, cilantro, ground cumin, salt, ground pepper, cayenne pepper, sunflower

Taken from tastykitchen.com/recipes/appetizers-and-snacks/ottolenghi-turkey-zucchini-meatballs/ (may not work)