"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"
Shredded zucchini is used instead of breadcrumbs to add moisture and act as a binder, producing tender, lower-calorie meatballs. Ground turkey and fresh mint provide a light, herbal base. The mixture comes together quickly in one bowl and portions easily with a spring-loaded cookie scoop. Meatballs can be prepared ahead and refrigerated or frozen for later cooking. A colorful sauce of sour cream, yogurt, lemon and ground sumac provides a tangy, lemony finish and a purplish-pink hue. The dish adapts to many serving styles and suits busy weeknight meals.
Read at Boston Herald
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