Ottolenghi Turkey Meatballs

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Spray a Suvie pan with non-stick spray or rub with olive oil.

Step 2

Crack the egg into a large bowl and beat with a fork. Add the turkey, zucchini, scallions, mint, cilantro, garlic, cumin, cayenne, 2 tsp salt, and 1 tsp ground black pepper, stirring to fully incorporate. Using damp hands, roll the mixture into 15 balls about 1½ inches in diameter. Arrange meatballs in the prepared pan. Place Israeli couscous, if using, in a starch pan.

Step 3

Insert pans into your Suvie, input settings, and cook now or schedule. My Cook > Slow Cook Settings LOW, 1 hour Starch: 8 minutes (optional)

Step 4

While the meatballs cook, prepare the sauce. Zest half the lemon into a small bowl. Cut lemon in half and squeeze one half over the lemon zest. Add the sour cream, olive oil, sumac, ½ tsp salt, and ½ tsp pepper, whisking to combine.

Step 5

After the meatballs have finished cooking, broil for 10 minutes, or until browned.

Step 6

Transfer couscous, if using, to a medium bowl. Squeeze remaining lemon half over the couscous, and season with salt, pepper, and olive oil to taste. Divide couscous between plates, top with meatballs, and drizzle with reserved sauce.

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