Turkey Zucchini Meatballs

First, make the dipping sauce by combining the crême fraïche, lemongrass, lime zest and juice, ginger and sea salt. Stir well and set aside or chill until needed.

Preheat the oven to 425 degrees. In a large bowl, combine all the ingredients for the meatballs except the sunflower oil. Mix with your hands and then shape into about 18 thick patties, each weighing about 1.5 ounces.

Pour enough sunflower oil inot a large frying pan to form a layer about 1/16 inch deep on the pan bottom. Heat over medium heat until hot, then sear the patties in batches on both sides. Cook each batch for about 4 minutes, adding oil as needed, until golden brown.

Carefully transfer the seared meatballs to a baking sheet lined with waxed paper and place in the oven for 5 to 7 minutes, or until just cooked through (165 degrees). Serve warm or at room temperature, with the sauce spooned over or on the side.