Meatballs are pretty much an "everybody" food.

They can be made with almost any type of ground protein — including poultry, beef, pork and lamb — and sometimes there's no meat at all. Instead, they're rolled together with legumes, beans, grains, mushrooms and/or a whole host of vegetables.

They're just as versatile when it comes to serving. Often plopped on top of pasta, meatballs can be tucked into a hoagie roll or sandwiched between two pieces of sturdy bread, piled high on mashed potatoes or a hearty grain like polenta, or stirred into soup to help flavor the broth and add some heft to every spoonful.

The size can also vary depending on what's being dished onto a plate or into a bowl — they can be so big with a side of marinara that they have to be shared, or so small they're best served on the end of a toothpick as an appetizer.

In this gluten-free recipe from Israeli British chef and cookbook author Yotam Ottolenghi, the tender meatballs are made with ground turkey, fresh mint and a prolific summer veggie we can't seem to use fast enough: shredded zucchini.

The veggie-heavy recipe is something of a weeknight warrior, or perhaps the better word is lifesaver. The meatball mixture comes together very quickly in one bowl, is full of fresh, herbal flavors and is incredibly easy to portion if you use a spring-loaded cookie scoop. Also, the meatballs can be made in advance and stored in the fridge or freezer until you're ready to cook and eat them. In other words, it's ideal for busy people.

Used as a replacement for bread crumbs, the shredded zucchini both adds moisture to the mix (making the meatballs tender) and acts as a binder. It also adds fiber without also adding a lot of calories.

What makes the dish extra special is the colorful sauce that goes on top. Made by mixing sour cream, yogurt and lemon with ground sumac, a tangy spice with a lemony kick made from pulverized dried sumac berries, it's a beautiful purplish pink that might make you think of cotton candy or raspberry ice cream.

They can be served as a main course with sauce on the side for dipping. Or, tuck them into a warm pita for a sandwich.

Turkey and Zucchini Meatballs

PG tested

I slightly smashed the meatballs into patties after I put them in the pan to cook so they wouldn't roll around when tucked into a pita. The tangy sumac sauce and fresh herbs add a bright kick of flavor.

For sauce

Scant 1/2 cup sour cream

Scant 2/3 cup Greek yogurt

1 teaspoon grated lemon zest

1 tablespoon lemon juice

1 small garlic clove, crushed

1 1/2 tablespoons olive oil

1 tablespoon sumac

1/2 teaspoon salt

1/4 teaspoon black pepper

For meatballs

1 pounds ground turkey, preferably thigh meat

1 large zucchini, coarsely grated (scant 2 cups)

3 green onions, thinly sliced

1 large egg

2 tablespoons chopped mint

2 tablespoons chopped cilantro

2 garlic cloves, crushed

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

1/3 cup neutral oil, for cooking

Make sour cream sauce: Place all the ingredients in a small bowl. Stir well and set aside or chill until needed.

In a large bowl, combine all meatball ingredients except the neutral oil. Avoiding overworking; mix gently with your hands until just combined.

Shape into 1 1/2 -ounce meatballs (you can gently flatten them into patties to make them easier to cook), making roughly 18. A spring-loaded scoop is quick, but using your hands or a pair of spoons works well, too.

Cook the meatballs: Set a large cast-iron skillet or nonstick pan over medium heat. When the pan is hot, add a thin layer of oil and, when it shimmers, carefully lay in about half of the patties, leaving space between them for steam to escape.

Let meatballs begin to brown before using a thin, flexible metal spatula to rotate and move them around the pan.

Flip patties after 3-5 minutes, when they are a deep golden brown, and continue cooking in the same way on the second side.

The zucchini will keep the meatballs very tender even once fully cooked, so it might be hard to tell when they are done by pressing on them. Feel free to cut into one or two with a paring knife and take a peek to get a feel for the texture of a cooked patty. You'll know the meatballs are done when there's no sign of pink inside.

Serve these warm or at room temperature, with the sauce on the side. Or make a sandwich on pita, with mint and cilantro tucked in for a fresh crunch.

— Yotam Ottolenghi

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