Grilled Turkey, Zucchini and Cheddar Meatballs
Makes about two dozen meatballs
1 pound ground turkey
1 medium zucchini, grated
2 scallions, sliced
1T dill, chopped
1T parsley, chopped
1c. Grafton 2yr cheddar, grated
1t cumin seeds
1c bread crumbs
Combine all the ingredients in a large bowl. Mix thoroughly. Let the mixture chill, covered in the refrigerator for at least an hour. When you are ready to cook the meatballs, form the mixture into medium sized balls. If you plan on grilling them, use skewers. Alternatively, you can cook them in a grill pan. Whichever method you choose, make sure the surface is sufficiently hot before placing the meatballs on the cooking surface. The heat creates a non-stick cooking surface.
Cook the meatballs for 5-6 minutes, turning occasionally. If they are sticking, let them sit a little longer on that side. If the cooking surface was hot when you put them in, the meatballs will release when it is finished cooking on that side.
Remove them from the heat and serve them hot or at room temperature with the herby yogurt dip
Herby yogurt dip
1c Greek yogurt
1T chopped dill
1T chopped mint
1 clove garlic, minced
1/2 t salt
1/2 t black pepper, ground
Combine all ingredients in a bowl. Serve chilled.