If you didn’t think meatballs could qualify as an “anytime” food, think again. This recipe, adapted from Yotam Ottolenghi and Sami Tamimi’s 2012 cookbook, Jerusalem, is light from the combination of turkey and shredded zucchini (which also lends some needed moisture to the turkey) and bright from the fresh herbs (use all listed or double up on your favorites) added to the mix.
Stick in a pita with chopped romaine, cucumber, and feta, or use them to top your salad.
- 1 pound ground turkey
- 2 cups grated zucchini about 1 large zucchini, grated with the large holes of a box grater
- 3 green onions green and white parts thinly sliced
- 1 large egg
- 2 to 3 tablespoons chopped mint
- 2 to 3 tablespoons chopped cilantro
- 2 tablespoons chopped dill
- 2 cloves garlic peeled and finely minced
- 1 teaspoon ground cumin plus more to taste
- 1 teaspoon kosher salt plus more to taste
- 2 tablespoons olive oil for cooking
- Heat the oven to 425°F. Combine all ingredients except for the olive oil together in a large bowl and stir to combine. Shape the mixture into 16-18 meatballs. Line a rimmed sheet pan with parchment paper and set aside.
- Heat the olive oil in a large skillet over medium heat and when it's hot, sear the meatballs for about 2 minutes per side. You may need to do this in batches, depending on the size of your pan.
- Transfer the seared meatballs to the sheet pan and bake for an additional 5 to 7 minutes. Serve warm.