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.