Zucchini-Stuffed Turkey Meatballs with Creamy Sumac Sauce

For the Meatballs:

1/2 pound ground turkey

1/2 pound ground pork

1 large zucchini, coarsely grated

3 green onions, thinly sliced

1 large free-range egg

1/2 cup bread crumbs

2 Tbsp chopped mint

2 Tbsp chopped cilantro

2 garlic cloves, minced

1 tsp ground cumin

1/4 tsp cayenne pepper

vegetable oil

1 large can diced tomatoes

kosher salt and fresh cracked black pepper


For the Yogurt Sauce:

1/2 cup sour cream

2/3 cup Greek yogurt

zest of 1/2 lemon

Juice of 1/2 lemon

1 1/2 Tbsp olive oil

1 Tbsp sumac

kosher salt and fresh cracked black pepper

First make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.

Preheat the oven to 425°F.

In a large bowl, combine all the ingredients for the meatballs except the vegetable oil. Season the mixture to your liking with salt and pepper. Mix with your hands until evenly combined. Using a tablespoon, scoop a tablespoon and a half of the turkey mixture and shape into about 22 meatballs.

Pour enough oil into a large frying pan to form a layer about 1/16 inch thick on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed, until golden brown.

Carefully transfer the seared meatballs to a shallow baking dish. Add the can of tomatoes. Bake for 20-30 minutes at 350 degrees F. Serve warm with the sauce spooned over or on the side.