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Hummus with Turkey & Zucchini Meatballs
Hummus with Turkey & Zucchini Meatballs ~ I made a meal out of my favorite creamy hummus appetizer simply by topping it with tender turkey meatballs lightened up with zucchini.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 -6 servings
Calories: 566 kcal
Course:
Main Course
Cuisine:
American
Ingredients
hummus
- 3 cups canned chickpeas (2 cans), drained and rinsed well
- 2 cloves garlic
- 1/2 cup lemon juice (2 large lemons)
- 1 tsp salt
- 1/2 cup Tahini
- toasted pine nuts and olive oil for garnish
meatballs
- 1 lb ground turkey
- 2 cups grated zucchini about two small zucchini
- 3 green onions very thinly sliced
- 1 large egg beaten
- 4 Tbsp chopped fresh mint
- 4 Tbsp chopped fresh cilantro
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp cayenne pepper
- cooking oil for browning
yogurt sauce
- 1/2 cup Greek yogurt
- 4 Tbsp Tahini
- 2 Tbsp lemon juice (1/2 lemon)
- water to thin the sauce
Instructions
- Make the hummus first. Put the chickpeas in a food processor, along with the garlic and lemon juice, and puree until very smooth. You will have to scrape down the sides of the machine occasionally. Let the machine to its work for several minutes to get a smooth puree.
- Add the tahini and salt and puree again. I add water at this point to thin the hummus down a bit, maybe 1/2 cup. Taste to adjust the seasonings. Refrigerate until needed.
- For the meatballs, put the ground turkey in a large mixing bowl. Break it apart as you put it in.
- Wrap the shredded zucchini in paper towels and squeeze the moisture out. Add it to the bowl, along with the rest of the ingredients. Mix with your fingers until well combined, but don't over work the meat.
- Use a 1 1/2-inch scoop to portion each meatball and then roll it lightly with your hands. Set on a platter while you finish them all. The mixture will be very wet and loose, but will firm up as it cooks, so don't worry. Cover the plate and chill the meatballs for about an hour (optional). You can proceed right away if you like.
- Heat oven to 400°F.
- Coat the bottom of a skillet with oil and heat until quite hot. Brown the meatballs, in batches, for a few minutes so that all sides get brown.
- Transfer the meatballs to a baking pan and carefully thread about 3-4 meatballs each onto skewers. Set the pan in the oven for about 10 minutes or until the meatballs are cooked through. You can check with a thermometer if you like, the interior should be at or close to 165F.
- Serve the meatballs warm on top of the hummus, and drizzle with sauce.
- For the sauce, mix the ingredients together and add enough water to thin it to a drizzling consistency. Taste to adjust the flavors if you like.
Cup of Yum
Nutrition Information
Serving
3 meatballs
Calories
566kcal
(28%)
Carbohydrates
35g
(12%)
Protein
46g
(92%)
Fat
30g
(46%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
13g
Monounsaturated Fat
11g
Trans Fat
0.03g
Cholesterol
105mg
(35%)
Sodium
1613mg
(67%)
Potassium
1055mg
(30%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
705IU
(14%)
Vitamin C
32mg
(36%)
Calcium
187mg
(19%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 566
% Daily Value*
| Serving | 3 meatballs | |
| Calories | 566kcal | 28% |
| Carbohydrates | 35g | 12% |
| Protein | 46g | 92% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 105mg | 35% |
| Sodium | 1613mg | 67% |
| Potassium | 1055mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 32mg | 36% |
| Calcium | 187mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.