Meatballs:

1 pound (300g) ground turkey

1 large zucchin, coarsley grated (scant 2 cups/200g)

3 green onions, thinly sliced

1 large free-range egg

2 tablespoons chopped mint

2 tablespoons chopped cilantro

2 garlic cloves, crushed

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

about 6 1/2 teaspoons sunflower oil (canola oil will work too)

Sour Cream & Sumac Sauce:

Scant 1/2 cup (100g) sour cream

Scant 2/3 cup (150g) Greek yogurt

1 teaspoon grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 small garlic clove, crushed

1 1/2 tablespoon olive oil

1 tablespoon sumac

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

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

2. Preheat the oven to 425F/220C. In a large bowl, combine all the ingredients for the meatballs except the sunflower oil. Mix with your hands. Using a tablespoon, scoop a tablespoon and a half of the turkey mixture and shape into about 22 meatballs.  

3. 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. 

4. Carefully transfer the seared meatballs to a baking sheet lined with waxed paper and place in the oven for 5 to 7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over or on the side.