4 Servings 30 min Cook
1/2 Cup Sour Cream
2/3 Cup Greek Yogurt
1 Tsp Lemon Zest
1 Tbsp Lemon Juice
1 Clove Garlic
1 1/2 Tbsp Olive Oil
1 Tbsp Sumac
1/2 Tsp Salt
1/4 Tsp Pepper
1 Lb Ground Turkey
1 Large Zucchini
3 Stalk Onions
1 Large Egg
2 Tbsp Spearmint
2 Tbsp Fresh Cilantro
2 Clove Garlic
1 Tsp, ground Cumin
1 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Cayenne Pepper
1 Tbsp Canola Oil
For sour cream sauce: Stir together sour cream, yogurt, lemon zest and juice, garlic, olive oil, sumac, salt, and pepper.
Mix well and set aside.
For meatballs: Preheat oven to 425 degrees F
Combine all remaining ingredients in bowl (except oil) and mix.
Shape into about 16 meatballs (16 burgers would weigh about 1.
5 oz)
Pour oil in pan to cover about 1/16 inch or 2mm thick.
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
Transfer seared meatballs to lined baking sheet and place in oven for 5 to 7 minutes, or until cooked through
Serve warm or at room temperature with the sauce.
