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.