Serves 4-6 as entree


1 lb Ground turkey

1 large Zucchini, coarsely grated, about 2 cups

3 ea Green onions, thinly sliced

1 large Egg

2 tbsp Chopped mint

2 tbsp Chopped cilantro

2 cloves Garlic, crushed

1 tsp Ground cumin

1 tsp Salt

½ tsp Freshly ground black pepper

½ tsp Cayenne pepper

Vegetable oil for brushing the meatballs

Non-stick cooking spray


Cilantro Yogurt Sauce

1 ½ cup Plain Greek yogurt

1 tsp grated lemon zest

1 tbsp freshly squeezed lemon juice

1 small garlic clove, crushed

1 ½ tsp olive oil

3 tbls Chopped cilantro

½ tsp salt

¼ tsp freshly ground black pepper


First make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.


Preheat the oven to 425F. In a large bowl, combine all the ingredients for the meatballs except the vegetable oil. Mix with your hands and then shape into meatballs.


 Place the meatballs on a sheet pan that has been sprayed with non-stick spray. Brush the meatballs with the vegetable oil. Bake at 425F for about 10 minutes. Remove from the oven when firm to the touch, and cooked through. Place them on a platter and drizzle the sauce over the top.

__CKD non-dialysis ___Dialysis    ___Diabetes __XX_General Diet