My fascination with all things Ottolenghi continues. Last Spring with the markets awash with broad beans I fell in love with Yotam Ottolenghi and Sami Tamimi’s recipe for Beef and Lamb Meatballs With Broad Beans and Lemon published in their stunning cookbook Jerusalem. At the time I was also mesmerised with another of their recipes for Turkey and Zucchini Meatballs With Spring Onion and Cumin. I duly bookmarked that recipe as perfect for high summer when the markets are filled to overflowing with zucchini. Needless to say, that time is now and with turkey widely regarded as one of the leanest proteins around, it’s perfectly suited to a 5-2 fast day recipe adaptation.
These meatballs are absolutely stunning. Vibrantly brimming with colour and flavour. The turkey and zucchini combination most definitely the star of the show. The original recipe suggests that they are served with a sour cream and sumac sauce, which is decadently delicious, but has been replaced in this fast day version with a good dousing of freshly squeezed lemon. Not quite the same, I know, but we are fasting. A four meatball serve comes in at just 211 calories. Served with a simple tomato and cucumber salad for a deliciously satisfying meal.
Jerusalem’s Turkey and Zucchini Meatballs With Spring Onion and Cumin
Adapted from Jerusalem The Cookbook by Yotam Ottolenghi and Sami Tamini
Serves 4 (211 calories per 4 meatball serve)
500g lean turkey mince (456 calories)
1 large or 2 medium sized zucchini, coarsely grated (scant 2 cups) (40 calories)
3 long green spring onions, thinly sliced (15 calories)
1 large egg (75 calories)
2 tablespoons freshly chopped mint (2 calories)
2 tablespoons freshly chopped coriander (2 calories)
2 cloves garlic, crushed (8 calories)
1 teaspoon ground cumin (8 calories)
1 teaspoon salt
½ teaspoon freshly ground black pepper (2 calories)
½ teaspoon cayenne pepper (3 calories)
2 tablespoons sunflower oil, for searing (240 calories)
freshly squeezed lemon, to serve (2 calories)
PREHEAT oven to 220 C.
IN a large bowl, combine all the ingredients except the sunflower oil and lemon juice.
MIX with your hands to combine and then using a generous tablespoonful for each m shape into 16 meatballs.
ADD one tablespoon oil to a large non stick frying pan. Heat until hot then sear the meatballs,in two batches, on all sides. Cook each batch for about 4 minutes, until golden brown, adding the remaining tablespoon of oil to the pan just before searing the second batch.
TRANSFER the seared meatballs to a baking paper lined oven tray and bake in a hot oven for 5 to 7 minutes, or until cooked through.
SERVE warm or at room temperature, with a good squeeze of lemon.