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 lb ground turkey
  • 2 cups shredded zucchini
  • 3 green onions, thinly sliced
  • 1 large organic egg
  • 2 Tbsp fresh mint, chopped
  • 2 Tbsp fresh cilantro, chopped
  • 3 cloves garlic, pressed
  • 1 tsp cumin seed, toasted and ground
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper
  • 2 Tbsp ghee

Lemon Sumac Sauce:

  • 1/2 cup sour cream
  • 2/3 cup homemade or Greek yogurt
  • 1 tsp grated lemon zest
  • 2 Tbsp fresh lemon juice
  • 1 clove garlic, pressed
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp sumac (found in Middle-Eastern grocery stores)
  • 1/2 tsp salt
  • 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

“THE SECRET OF
CHANGE lS TO FOCUS
ALL OF YOUR ENERGY
NOT ON FIGHTING THE
OLD BUT ON BUILDING
THE NEW.”

PRESSURE COOKING WITH LORNA SASS

Fast, flavor-packed recipes from the Queen of Pressure Cooking

love.life.eat

living a mindful life

These aren't just pretty pictures

Camera in one hand, beer in the other.

Woodbridge Dairy Farm

A Farmer's wife thoughts on farm life and the changing opportunity .

The Cheapskate Intellectual©

Sustainability, spirit, and self-respect.

Orangette

Rethinking Food

FoodPress

Serving up the hottest dishes on WordPress.com.

%d bloggers like this: