Israeli Turkey Zucchini Meatballs with Lemony Yogurt Sauce

I saw this posting from my friend Nancy on Facebook.  This recipe is from the cookbook "Jerusalem: A Cookbook" By Yotam Ottolenghi, Sami Tamimi.

I thought I'd try it.  It looked so delicious.  When you mix it all together, its cumbersome to shape them into meatballs.  Wet your hands slightly and toss them side to side a couple of times to form them.

The meatballs were absolutely delicious.

Israeli Turkey Zucchini Meatballs with Lemony Yogurt Sauce

    Yogurt Sauce:

    ½ cup sour cream
    ⅔ cup plain Greek Yogurt
    1 tablespoon lemon juice
    1 small garlic clove, pressed or finely minced
    1½ tablespoons olive oil
    1 tablespoon sumac or substitute lemon zest
    ½ teaspoon salt
    ¼ teaspoon fresh ground black pepper

    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 (I used parsley.  I don't fancy cilantro)
    2 large cloves garlic, pressed or finely minced
    1 teaspoon ground cumin
    1 teaspoon salt
    ½ teaspoon cayenne pepper
    ½ teaspoon fresh ground black pepper
    Vegetable oil for sautéing

    Make the Sauce Combine all ingredients. Set aside or refrigerate for up to 3 days, until needed.
    Meatballs Preheat oven to 425F. Line a baking sheet with waxed paper. In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices. Using your hands, shape the meatballs (about 2½ tablespoons per ball) by gently squeezing them and tossing them from hand to hand. Set formed meatballs on a large plate. (makes about 18)

    Heat 2 tablespoons oil over medium heat in a large skillet. Slice half the meatballs into the pan and brown them on all sides, about 4 minutes. Carefully transfer them to the baking sheet. Repeat with the rest of the meatballs, adding extra oil to the pan, if needed. Slide the tray into the center of the oven and cook for 6-7 minutes, until cooked through. Serve with lemony yogurt sauce.

 http://www.panningtheglobe.com/2014/02/09/turkey-zucchini-meatballs-lemony-yogurt-sauce/