These turkey meatballs are from Ottolenghi’s Jerusalem: A Cookbook. They are easy to make and delicious. I add the salt to the shredded zucchini for about 15 minutes to draw out the water, prior to mixing with the turkey, egg, herbs, and spices. The meatballs come out juicy and fluffy and are aromatic with cilantro and mint. The sour cream-yogurt sauce with sumac adds cool creaminess.
Cost: about $10
Time: about 30 minutes
Level of Difficulty: easy
Taste: excellent (four of five stars)
Healthy: fairly healthy
Make again: yes
Link to recipe here.
Link to Jerusalem: A Cookbook here.