Turkey and Courgette Meatballs with Sour Cream

Sumac, a Middle Eastern spice, gives the sauce to these turkey and courgette meatballs a little kick. PPut them in a wrap or simply serve with rice and you have a perfectly balanced meal.


  • 500g minced turkey
  • 1 large courgette, coarsely grated
  • 40g spring onions, finely sliced
  • 1 egg
  • 2 tbsp mint, chopped
  • 2 tbsp coriander, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • Black pepper
  • ½ tsp cayenne pepper

Sumac Sour Cream

  • 100g sour cream
  • 150g Greek yoghurt
  • 1 tbsp lemon juice
  • 1 garlic clove, crushed
  • 1½ tbsp olive oil
  • 1 tbsp sumac
  • Salt and pepper


Make the sour cream sauce by mixing all the ingredients in a bowl, then set aside

  1. Preheat the oven to 200C.
  2. Mix all the ingredients together to make the meatballs.
  3. Divide into approx. 18 balls, weighing approx. 45g each.
  4. Pour enough flavourless oil into a pan so that it is completely covered with approx.
  5. 2mm oil.
  6. Sear the meatballs, turning over so that they brown on all sides, approx. 4 mins.
  7. Carefully transfer to a baking tray lined with greaseproof paper.
  8. Place in the oven for 5-7 mins until just cooked through.
  9. Serve with sour cream sauce, rice, a green salad or in a wrap.
Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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