Dining al desko: Turkey and courgette meatballs

Sumac, a Middle Eastern spice, gives the sauce to these meatballs a little kick. Perfect to take to the office with you, they combine lean protein (turkey) with plenty of veggies, making them an almost complete meal. Put them in a wrap or simply serve with rice and you have a perfectly balanced meal that will be the envy of everyone at the office.

Turkey and courgette meatballs with sour cream


  • 500g minced turkey
  • 1 large courgette, coarsely grated
  • 40g spring onions, finely sliced
  • 1 egg
  • 2 tbsp mint, chopped
  • 2 tbsp coriander, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • Black pepper
  • ½ tsp cayenne pepper

Sumac sour cream

  • 100g sour cream
  • 150g Greek yoghurt
  • 1 tbsp lemon juice
  • 1 garlic clove, crushed
  • 1½ tbsp olive oil
  • 1 tbsp sumac
  • Salt and pepper


  1. Make the sour cream sauce by mixing all the ingredients in a bowl, then set aside.
  2. Preheat the oven to 200C.
  3. Mix all the ingredients together to make the meatballs.
  4. Divide into approx. 18 balls, weighing approx. 45g each.
  5. Pour enough flavourless oil into a pan so that it is completely covered with approx. 2mm oil.
  6. Sear the meatballs, turning over so that they brown on all sides, approx. 4 mins.
  7. Carefully transfer to a baking tray lined with greaseproof paper.
  8. Place in the oven for 5-7 mins until just cooked through.
  9. Serve with sour cream sauce, rice, a green salad or in a wrap.
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Rachel Zammit Cutajar

Rachel’s life has been one recipe after the other for almost 10 years. Though she is no longer editor of Gourmet Today magazine, food still takes centre stage. She is a freelance writer and Succeed’s resident chef. To balance the inevitable calorie intake she has become a reluctant runner and likes to lift weights, though still loves a day on the sofa binge-watching absolutely anything (good).