Sumac Sauce Elevates Turkey Meatballs

Introduction to Meatballs

Meatballs are a universal food that can be made with various types of ground protein, including poultry, beef, pork, and lamb. They can also be made without meat, using legumes, beans, grains, mushrooms, and vegetables instead. Meatballs are versatile and can be served in many ways, such as on top of pasta, in a hoagie roll, or as a sandwich.

Versatility of Meatballs

The size of meatballs can vary greatly, from large ones that need to be shared to small ones that are best served as appetizers on toothpicks. They can be served with a side of marinara sauce, mashed potatoes, or polenta, or stirred into soup to add flavor and heft. Meatballs can be made with different ingredients and seasonings, making them a popular choice for many cuisines.

Recipe: Turkey and Zucchini Meatballs

In this gluten-free recipe from Israeli British chef and cookbook author Yotam Ottolenghi, tender meatballs are made with ground turkey, fresh mint, and shredded zucchini. The recipe is a weeknight warrior, as it comes together quickly in one bowl and is full of fresh, herbal flavors. The meatball mixture can be made in advance and stored in the fridge or freezer until ready to cook.

The Role of Zucchini in Meatballs

The shredded zucchini in the recipe adds moisture to the mix, making the meatballs tender, and acts as a binder. It also adds fiber without adding a lot of calories. The zucchini helps to keep the meatballs tender even when fully cooked, making it difficult to tell when they are done by pressing on them.

Colorful Sumac Sauce

What makes the dish extra special is the colorful sauce that goes on top. Made by mixing sour cream, yogurt, and lemon with ground sumac, a tangy spice with a lemony kick, it’s a beautiful purplish pink that might remind you of cotton candy or raspberry ice cream. The sumac sauce adds a bright kick of flavor to the meatballs.

By Gretchen McKay, Pittsburgh Post-Gazette

Meatballs are pretty much an “everybody” food.

They can be made with almost any type of ground protein — including poultry, beef, pork and lamb — and sometimes there’s no meat at all. Instead, they’re rolled together with legumes, beans, grains, mushrooms and/or a whole host of vegetables.

They’re just as versatile when it comes to serving. Often plopped on top of pasta, meatballs can be tucked into a hoagie roll or sandwiched between two pieces of sturdy bread, piled high on mashed potatoes or a hearty grain like polenta, or stirred into soup to help flavor the broth and add some heft to every spoonful.

The size can also vary depending on what’s being dished onto a plate or into a bowl — they can be so big with a side of marinara that they have to be shared, or so small they’re best served on the end of a toothpick as an appetizer.

In this gluten-free recipe from Israeli British chef and cookbook author Yotam Ottolenghi, the tender meatballs are made with ground turkey, fresh mint and a prolific summer veggie we can’t seem to use fast enough: shredded zucchini.

The veggie-heavy recipe is something of a weeknight warrior, or perhaps the better word is lifesaver. The meatball mixture comes together very quickly in one bowl, is full of fresh, herbal flavors and is incredibly easy to portion if you use a spring-loaded cookie scoop. Also, the meatballs can be made in advance and stored in the fridge or freezer until you’re ready to cook and eat them. In other words, it’s ideal for busy people.

Used as a replacement for bread crumbs, the shredded zucchini both adds moisture to the mix (making the meatballs tender) and acts as a binder. It also adds fiber without also adding a lot of calories.

What makes the dish extra special is the colorful sauce that goes on top. Made by mixing sour cream, yogurt and lemon with ground sumac, a tangy spice with a lemony kick made from pulverized dried sumac berries, it’s a beautiful purplish pink that might make you think of cotton candy or raspberry ice cream.

They can be served as a main course with sauce on the side for dipping. Or, tuck them into a warm pita for a sandwich.

Served with a tangy, purple sumac sauce, these gluten-free turkey meatballs include a secret ingredient that’s plentiful in later summer— shredded zucchini. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

Turkey and Zucchini Meatballs

PG tested

I slightly smashed the meatballs into patties after I put them in the pan to cook so they wouldn’t roll around when tucked into a pita. The tangy sumac sauce and fresh herbs add a bright kick of flavor.

For sauce

• Scant 1/2 cup sour cream
• Scant 2/3 cup Greek yogurt
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 1 small garlic clove, crushed
• 1 1/2 tablespoons olive oil
• 1 tablespoon sumac
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For meatballs

• 1 pounds ground turkey, preferably thigh meat
• 1 large zucchini, coarsely grated (scant 2 cups)
• 3 green onions, thinly sliced
• 1 large egg
• 2 tablespoons chopped mint
• 2 tablespoons chopped cilantro
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne
• 1/3 cup neutral oil, for cooking

Make sour cream sauce: Place all the ingredients in a small bowl. Stir well and set aside or chill until needed.

In a large bowl, combine all meatball ingredients except the neutral oil. Avoiding overworking; mix gently with your hands until just combined.

Shape into 1 1/2 -ounce meatballs (you can gently flatten them into patties to make them easier to cook), making roughly 18. A spring-loaded scoop is quick, but using your hands or a pair of spoons works well, too.

Cook the meatballs: Set a large cast-iron skillet or nonstick pan over medium heat. When the pan is hot, add a thin layer of oil and, when it shimmers, carefully lay in about half of the patties, leaving space between them for steam to escape.

Let meatballs begin to brown before using a thin, flexible metal spatula to rotate and move them around the pan.

Flip patties after 3-5 minutes, when they are a deep golden brown, and continue cooking in the same way on the second side.

The zucchini will keep the meatballs very tender even once fully cooked, so it might be hard to tell when they are done by pressing on them. Feel free to cut into one or two with a paring knife and take a peek to get a feel for the texture of a cooked patty. You’ll know the meatballs are done when there’s no sign of pink inside.

Serve these warm or at room temperature, with the sauce on the side. Or make a sandwich on pita, with mint and cilantro tucked in for a fresh crunch.

— Yotam Ottolenghi

©2025 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

Conclusion

In conclusion, the turkey and zucchini meatballs with sumac sauce are a delicious and unique dish that is perfect for busy weeknights. The addition of shredded zucchini adds moisture and fiber to the meatballs, while the sumac sauce provides a tangy and flavorful kick. This recipe is a great option for those looking for a gluten-free and flavorful meal.

FAQs

What is sumac and where can I find it?

Sumac is a tangy spice made from pulverized dried sumac berries. It can be found in most Middle Eastern or Mediterranean markets, or online.

Can I use other types of protein instead of ground turkey?

Yes, you can use other types of protein such as ground beef, pork, or lamb. However, keep in mind that the cooking time and flavor may vary.

Can I make the meatballs and sauce ahead of time?

Yes, you can make the meatballs and sauce ahead of time and store them in the fridge or freezer until ready to cook and serve.

How do I know when the meatballs are fully cooked?

You can check if the meat