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Ingredients

Instructions

Preparing the sauce

Grate and squeeze the lemon, and set aside the amounts listed in the ingredients. Peel, remove the germ, and crush the garlic clove.
Combine all the sauce ingredients in a large bowl: crème fraîche, yogurt, lemon zest and juice, garlic, olive oil, sumac, pepper, and salt.
Mix well and refrigerate.

Making the meatballs

Slice the turkey into strips and place it in a large bowl.
Coarsely grate the zucchini into the bowl.
Remove the mint leaves from the stems, and trim the bottom parts of the cilantro stems. Coarsely chop the herbs and the spring onion. Add them to the bowl.
Crush the cayenne pepper and add it to the rest of the ingredients, along with the cumin, salt, and pepper.
Crush the garlic cloves with the flat side of a knife, then peel them, remove the germ, and cut them into a few pieces. Add them to the mixing bowl.
Finally, add the egg and pour the contents of the mixing bowl into the bowl of a food processor.
Chop just enough to combine everything. Don’t chop for too long, or your meatballs will lose their shape and tend to fall apart when cooked.

Cooking the meatballs

Pour a generous amount of frying oil into the bottom of a skillet and heat it up (see this article). Preheat the oven to 220°C, and don’t forget to remove the rack—it’ll make things easier for you later.
Once the oil is hot, drop the meatballs into it using a tbsp, and fry until golden brown on both sides. Set aside in a bowl lined with paper towels.
Once all your meatballs are nicely browned, place them on a pizza stone or on your oven rack lined with parchment paper. Bake for 6 minutes.
Serve your meatballs with the sumac sauce.

Oriental-style chicken meatballs with sumac sauce