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+ servings

Spicy Turkey and Zucchini Meatballs with Creamy Sumac Sauce

Spicy Turkey and Zucchini Meatballs with Creamy Sumac Sauce - Incredibly moist, loaded with spices and served with a sharp, creamy sumac sauce. They're anything but dull.


  • Meatballs
  • 1 lb ground turkey
  • 1 large zucchini, coarsely grated (scant 2 cups)
  • 3 green onions, thinly sliced
  • 1 egg (optional, I'll leave it out if my turkey/zucchini mix seems wet enough)
  • 2 Tbsp fresh mint, chopped
  • 2 Tbsp cilantro, chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ½ tsp cayenne pepper
  • about 3 ½ Tbsp olive or coconut oil + more for as needed for searing the meatballs

  • Sour Cream and Sumac Sauce
  • ½ cup sour cream
  • cup Greek yogurt
  • 1 tsp grated lemon zest
  • 1 tsp freshly squeezed lemon juice
  • 1 small garlic clove, crushed
  • 1 ½ Tbsp olive oil
  • 1 Tbsp sumac
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper


  • Sour Cream and Sumac Sauce
  • First make the sour cream and sumac sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.

  • Meatballs
  • Preheat the oven to 425 deg F.
  • In a large bowl, combine all the ingredients for the meatballs except the oil. (It's easiest to mix with your hands)
  • Using a tablespoon, scoop about a tablespoon and a half of the turkey mixture and shape them into meatballs (ending up with ~ 20 - 22 meatballs)
  • 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.
  • Carefully transfer the seared meatballs to a baking sheet lined with parchment 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 on top, or on the side.