Turkey and Zucchini Meatballs with Hummus
Description
Hummus lovers, here is a recipe for you. These light and juicy meatballs are made with turkey (or chicken) and grated zucchini with delicious Mediterranean flavors. They are served on a bed of yummy homemade hummus and finally topped off with a wonderful
Ingredients
Hummus:
2 cans chickpeas, drained and WELL rinsed
2 cloves garlic
freshly squeezed juice of 2 lemons
1 t. salt
1/2 c. tahini
toasted pine nuts and olive oil, for garnish
Meatballs:
1 lb. ground turkey or chicken
2 c. grated zucchini from 2 small ones
3 green onions, very thinly sliced
1 large egg, beaten
4 T. chopped fresh mint
4 Tbsp chopped fresh cilantro
2-3 cloves garlic, minced
1 t. ground cumin
1 t. salt
1/2 t. freshly ground black pepper
1/2 t. cayenne pepper
oil, for browning
Yogurt sauce:
1/2 c. Greek yogurt
4 T. tahini
freshly squeezed juice of 1/2 lemon
water, to thin
Directions
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Hummus:
Put chickpeas in a food processor with the garlic and lemon juice; puree until very smooth, scraping down the sides of the machine occasionally.This will take several minutes to get a smooth puree.
Add tahini and salt; puree again. Add water to thin the hummus down a bit, about 1/2 c. Taste and adjust the seasonings. Refrigerate until needed.
Meatballs:
Put the ground turkey in a large mixing bowl, breaking it apart while putting it in.
Wrap the shredded zucchini in paper towels and squeeze all moisture out. Add it to the bowl with the rest of the ingredients. Mix with hands until well combined, being careful to not over work the meat.
Use a 1 1/2 in. scoop to scoop each meatball; roll it lightly with hands. Place each on a platter while finishing. The mixture will be very wet and loose, but will firm up as it cooks. Cover and chill the meatballs for about an hour, or proceed right away.
Preheat oven to 400 degrees.
Coat the bottom of a skillet with oil and heat until hot. Brown the meatballs, in batches, for a few minutes so that all sides get brown.
Transfer meatballs to a baking pan lined with aluminum foil.Carefully thread about 3-4 meatballs each onto skewers. Place the pan in the oven for about 10 minutes or until the meatballs are cooked through.
Yogurt sauce:
Mix sauce ingredients together and add enough water to thin it to a drizzling consistency. Taste to adjust the flavors.
Serve the still warm meatballs on top of the hummus, and drizzle with the yogurt sauce.
4-6 servings.