Also from Jerusalem by Yotam Ottolenghi Serves 4 to 6
1 lb ground Turkey
About 2 cups grated Summer Squash
3 Green Onions, thinly sliced I am going to try using the tops from the white onions
1 Eatwell Farm Egg
2 Tb Chopped Lemon Balm (the recipe calls for mint and cilantro, 2 TB each)
2 cloves Garlic, crushed
1 tsp ground Cumin
1 tsp Salt
1/2 tsp freshly ground Black Pepper
1/2 tsp Cayenne
About 6 1/2 TB Sunflower oil, for searing
Sour Cream & Sumac Sauce
1/2 cup Sour Cream
2/3 cup Greek Yogurt
1 tsp grated lemon Zest
1 TB freshly squeezed Lemon Juice
1 small clove garlic, crushed
1 1/2 TB olive oil
1 TB Sumac, you might try finely chopped lemon balm instead
1/2 tsp Salt
1/4 tsp freshly ground Black Pepper
First make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed. Preheat the oven to 425F. In a large bowl, combine all the ingredients for the meatballs except the sunflower oil. Mix with your hands and then shape into about 18 burgers, each weighing about 1 1/2 oz. Pour enough sunflower oil into a large frying pan to form a layer about 1/16” 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 waxed 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 over or on the side.