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Little Things Mean A Lot

Initially, when we went grain-free, we thought it might be a difficult transition.  Being foodies, we were anxious to understand the perimeters of this life-style approach and how we might use our creativity to still make food that excited us.  When looking for inspiration, I often go to my collection of ethnic cookbooks.  I was not disappointed; we love Middle Eastern, Indian and Mediterranean food.  I was soon mixing up a concoction of ground turkey, shredded zucchini, herbs and garlic into small meatballs that were first browned in a pan, then finished in the oven.  Topped with a soothing sauce of homemade yogurt, sour cream, lemon juice and sumac, they are perfect as an appetizer or served on top of a salad of tomatoes, cucumber, feta and sunflower sprouts.

Moral of the story:  change doesn’t have to be difficult, and little things mean a lot.

Zucchini and herbs at the ready

Zucchini and herbs at the ready

Turkey-Zucchini Meatballs With Lemon Sumac Sauce:

  1. 1 lb ground turkey

  2. 2 cups shredded zucchini

  3. 3 green onions, thinly sliced

  4. 1 large organic egg

  5. 2 Tbsp fresh mint, chopped

  6. 2 Tbsp fresh cilantro, chopped

  7. 3 cloves garlic, pressed

  8. 1 tsp cumin seed, toasted and ground

  9. 1 tsp salt

  10. 1/2 tsp freshly ground black pepper

  11. 1/2 tsp cayenne pepper

  12. 2 Tbsp ghee

Lemon Sumac Sauce:

  1. 1/2 cup sour cream

  2. 2/3 cup homemade or Greek yogurt

  3. 1 tsp grated lemon zest

  4. 2 Tbsp fresh lemon juice

  5. 1 clove garlic, pressed

  6. 2 Tbsp extra-virgin olive oil

  7. 1 Tbsp sumac (found in Middle-Eastern grocery stores)

  8. 1/2 tsp salt

  9. 1/2 tsp freshly ground black pepper

Browning in ghee

Browning in ghee

  1. First make the lemon-sumac sauce by placing all the ingredients in a small bowl.  Stir well and chill until needed.

  2. Preheat oven to 425 degrees.  In a large bowl, combine all the ingredients except the ghee.  Mix with your hands (you will really get a better result) then shape into small meatballs about the size of golf ball.

  3. Melt the ghee in a 12 inch skillet on medium-high heat.  Add meatballs, making sure to leave room between them.  Saute on each side until browned, about 4 minutes per side.

  4. Place browned meatballs on a cookie-sheet lined with parchment paper.  Place in oven and bake for 7-10 minutes.

  5. Place on platter and pass sauce; or place on top of salad.

Delicious and savory

Delicious and savory


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