Ottolenghi's Turkey-Zucchini Meatballs with Tzatziki Sauce and Sumac

Directions

Make Tzatziki Sauce, if using and let it chill in the fridge for several hours. Preheat broiler and lightly spray a baking rack or baking sheet with non-stick spray. Take meat out of the fridge and let it come to room temperature while you grate the zucchini and chop herbs. Use the grater blade on the food processor to grate the zucchini, or grate by hand. Put grated zucchini between a double layer of paper towels and use something heavy to press down on it and press the water out. Slice the green onion and coarsely chop the mint and parsley Change the blade in the food processor to the steel chopping blade, add the herbs and pulse until they’re starting to be finely chopped. Add the grated zucchini and pulse a couple of times until it’s chopped. Then add the garlic, ground cumin, Vege-Sal , black pepper, Aleppo Pepper , and egg and pulse just enough times to get the meat mixture combined well. Transfer to a bowl for easier access in forming the meatballs. Use your hands or a Cookie Scoop to form small meatballs, laying them on the baking rack. Turn meatballs and broil 10 minutes or a little more on the other side, until meatballs are browned and cooked through. Serve meatballs hot, with Tzatziki Sauce sprinkled with Sumac if desired. Meatballs will keep in the fridge for several days. They can probably be frozen, but I didn’t manage to keep any around long enough to do that!.