Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi

Yotam Ottolenghi is an English-Israeli chef with six restaurants and several cookbooks. His recipes incorporate a multitude of herbs and spices that lend vibrant flavors to all his meals. We love Ottolenghi’s recipe for Turkey and Zucchini Burgers from his cookbook Jerusalem so much that we have adapted it for your Suvie. We opted to transform the burgers into meatballs to feed more mouths and better fit in your Suvie. We paired the meatballs with Israeli couscous, but it is entirely optional in this recipe. Sumac, a citrusy, lemony spice, can be found at Middle Eastern markets, high-end grocery stores, and online. 

Ottolenghi Turkey Meatballs

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 1 hour and 10 minutes
  • Print


  • 1 lb ground turkey
  • 1 large zucchini, grated on the large holes of a box grater
  • 3 scallions, thinly sliced, plus extra for garnish
  • 1 large egg
  • 2 tbsp chopped mint
  • 2 tbsp cilantro
  • 3 garlic cloves, minced 
  • 1 tsp cumin
  • ½ tsp cayenne 
  • ½ cup sour cream or full fat greek yogurt
  • 1 lemon
  • 1 tbsp olive oil
  • 1 tbsp sumac 
  • 1 cup Israeli couscous (optional)


Spray a Suvie pan with non-stick spray or rub with olive oil. 

Crack the egg into a large bowl and beat with a fork. Add the turkey, zucchini, scallions, mint, cilantro, garlic, cumin, cayenne, 2 tsp salt, and 1 tsp ground black pepper, stirring to fully incorporate. Using damp hands, roll the mixture into 15 balls about 1½ inches in diameter. Arrange meatballs in the prepared pan. 

Place Israeli couscous, if using, in a starch pan. 

Insert pans into your Suvie, input settings, and cook now or schedule. 

My Cook > Slow Cook Settings 

LOW, 1 hour

Starch: 8 minutes (optional) 

While the meatballs cook, prepare the sauce. Zest half the lemon into a small bowl. Cut lemon in half and squeeze one half over the lemon zest. Add the sour cream, olive oil, sumac, ½ tsp salt, and ½ tsp pepper, whisking to combine. 

After the meatballs have finished cooking, broil for 10 minutes, or until browned. 

Transfer couscous, if using, to a medium bowl. Squeeze remaining lemon half over the couscous, and season with salt, pepper, and olive oil to taste. Divide couscous between plates, top with meatballs, and drizzle with reserved sauce. 


Nutritional Information per serving (4 servings per recipe): Calories 256, Total Fat 16g, Total Carbohydrates 3g, Total Sodium 1,558mg, Total Protein 24g.

Nutritional data does not include couscous. 

CategoriesDinner Turkey
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1 year ago

Yum! I didn’t have sumac but the recipe was delicious regardless. It has great flavor.