Ottolenghi's Turkey Zucchini Meatballs with Lemony Yogurt Sa

• 分量: 6 servings
• 調理時間: 30 minutes
• 総時間: 50 minutes

材料

For The Yogurt Sauce

1/2 cup sour cream *

2/3 cup low-fat plain Greek Yogurt

1 tablespoon lemon juice

1 small garlic clove, pressed or finely minced

1 1/2 tablespoons olive oil

1 tablespoon sumac

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

For The Meatballs

1 pound ground turkey (white or dark meat)

1 large egg

1 large zucchini, grated (200 g, scant 2 cups)

6 scallions, sliced thin

2 tablespoons chopped mint leaves

2 tablespoons chopped cilantro leaves

2 large cloves garlic, pressed or finely minced

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon fresh ground black pepper

Vegetable oil for sautéing

手順

Make the Yogurt Sauce

Combine all ingredients. Set aside or refrigerate for up to 3 days, until needed.

Make The Meatballs

Preheat oven to 425F. Line a baking sheet with parchment paper. In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices. Using your hands, shape the meatballs (about 2 1/2 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 (use 7) in a large skillet. Slide 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.

メモ

C and B thought there were great.

Used ground chicken, sauce is delish.

Seared on 7 heat in 2 batches

Then 6-7 min in oven

栄養

• カロリー: 241
• 脂肪総量: 16.1 g
• 飽和脂肪: 7.7 g
• トランス脂肪: 0.1 g
• コレステロール: 70.5 mg
• ナトリウム: 501.7 mg
• 炭水化物総量: 9 g
• 食物繊維: 0.8 g
• 糖質総量: 1.6 g
• タンパク質: 16.5 g