1largezucchini, grated (about 2 cups), moisture squeezed out as much as possible
1largeegg
½ cup ricotta cheese
1tsplemon zest, grated
2tbspmint, chopped
2tbspcilantro, chopped
2cloves garlic, finely grated
1tspsalt
½ tspfreshly grated black pepper
¼ tspcayenne pepper
1tspdried oregano
GARLICKY YOGURT
½ cup sour cream
½ cup Greek yogurt
zest and juice of 1 lemon
1garlic clove, finely grated
½tspsalt
¼ tspblack pepper
Instructions
MEATBALLS:
Preheat the oven to 350°. Line two rimmed baking sheets with parchment paper.
Add all ingredients to a large bowl. Using clean hands, mix to thoroughly combine. The mixture will be very moist and stick to your hands– this is OK.
Form the meat into mini meatballs, about the size of a golf ball. Transfer the meatballs to the prepared baking sheets, leaving a small amount of space between each meatball.
Bake at 350° for 10 to 15 minutes, or until cooked through. (Cook time will depend on the size of your meatballs, the bigger they are, the longer they will take to cook through.)
GARLICKY YOGURT:
In a small bowl, stir together all ingredients. Allow flavors to meld for at least 30 minutes but up to 24 hours before serving.
Notes
DO YOUR THING: Want to make bigger meatballs? Make about 20 meatballs (instead of 50) for large, entree sized meatballs. Cook for a few minutes longer.