Turkey zucchini meatballs.

Turkey zucchini meatballs
Adapted from Jerusalem by Ottolenghi.
Serves 4
Ingredients:
1 ½ pounds ground white meat turkey
1 medium zucchini coarsely shredded
2 tablespoons Greek yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 ¼ teaspoon salt
½ teaspoon ground black pepper
2-3 tablespoons canola oil for frying

for the sauce:
½ cup Greek yogurt
1 garlic clove, peeled and crushed
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon water
½ teaspoon salt
¼ teaspoon ground black pepper

8 cups mixed greens
1 zucchini, thinly sliced
1 tablespoon olive oil
¼ cup fresh mint
¼ cup fresh cilantro

Method:
Pre-heat the oven to 425 degrees.
In a small bowl mix all the ingredients for the sauce together until smooth.  Chill until ready for use.
In a large bowl combine the all the ingredients for the meatballs together and using your hands mix well.  Shape the turkey into 20 1-inch meatballs.
Heat the oil over medium heat until hot and sear the meatballs in batches until brown on all sides, about 2 minutes on each side.  Transfer the meatball to a baking sheet lined with parchment and place in the pre-heated oven for 5 to 7 minutes, or until they are just cooked through.
In a large bowl add the greens and zucchini, add the tablespoon of oil and toss to coat.  Divide the salad between 4 plates, top with 4-5 meatballs and spoon some of the sauce over the top.

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