Mediterranean inspired Turkey Zucchini Meatballs for Two packed with herbs, spices and vegetables makes an intensely flavored, fork tender and healthy meatball.
Prep Time10 minutesmins
Cook Time11 minutesmins
Total Time21 minutesmins
Servings: 9meatballs
Author: Pam Werley
Ingredients
8ouncesground turkey
1small zucchinicoarsely grated (just shy of 1 cup)
1green onionthinly sliced
1large egg
1Tablespoonfresh mintchopped
1Tablespoonfresh cilantrochopped
1garlic clovecrushed
½teaspoonground cumin
½teaspoonsalt
¼teaspoonfreshly ground black pepper
¼teaspooncayenne pepper
6 Tablespoonssunflower, avocado or vegetable oil for searing
Make the sour cream dipping sauce. Place all the ingredients in a small bowl, stirring well and set aside or cover with plastic wrap and chill in refrigerator until needed.
For the meatballs. Preheat oven to 425 degrees F/220 degrees C. In a large bowl, combine all the ingredients except the sunflower oil; mix with your hands until thoroughly combined.
Scoop the meatballs into golf ball size pieces and place on a parchment paper lined sheet pan. It will yield about 9 meatballs. Roll each ball between your palms to give it a smooth spherical shape without compacting too tightly then return to sheet pan.
Sear the meatballs in a large oven safe sauté pan, heat enough oil over medium high heat to cover the bottom of the pan about 1/16 inch. Place meat balls in even layer to fry until deep golden brown, about 2 minutes. Rotate the balls and repeat on other side, only frying 2 sides total to prevent from drying.
Finish cooking the meatballs in the oven. Transfer the skillet with meatballs to the oven, baking for 5 to 7 minutes or until cooked through, or until the meatballs reach an internal temperature of 165°F on an instant-read thermometer. Serve with dipping sauce.