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Mediterranean Kofta Meatballs

For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. —Rashanda Cobbins, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 pound ground lamb
  • 1 small onion, chopped
  • 1/2 cup packed fresh parsley sprigs
  • 1/4 cup fresh mint leaves
  • 1 tablespoon minced fresh oregano
  • 2 garlic cloves
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • Hot cooked couscous
  • 1 cup plain Greek yogurt
  • 2 plum tomatoes, cut into wedges
  • 2 lemons, cut into wedges
  • 3 tablespoons minced red onion
  • Fresh mint leaves

Directions

  • Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls.
    In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.
Nutrition Facts
4 meatballs with 1/4 cup yogurt and 1/2 tomato: 339 calories, 24g fat (10g saturated fat), 90mg cholesterol, 482mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 22g protein.

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