Mediterranean Kofta Meatballs
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
For a new take on meatballs, try this quick version of kofta—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, Aurora, Colorado
Ingredients
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1 small onion, chopped
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1/2 cup packed fresh parsley sprigs
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1/4 cup fresh mint leaves
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1 tablespoon minced fresh oregano
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2 garlic cloves
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1 teaspoon lemon-pepper seasoning
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1/2 teaspoon salt
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1/2 teaspoon paprika
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1/4 teaspoon ground cumin
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1 pound ground lamb
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1 tablespoon canola oil
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Hot cooked couscous
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1 cup plain Greek yogurt
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2 plum tomatoes, cut into wedges
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3 tablespoons minced red onion
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Fresh mint leaves
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2 lemons, cut into wedges
Directions
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1.
Place onion, parsley, mint, oregano and garlic in food processor. Pulse until minced. In a large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls.
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2.
In a large skillet, heat 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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