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,
Ingredients
- 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 pound ground lamb
- 1 tablespoon vegetable oil
- Hot cooked couscous
- 1 cup plain Greek yogurt
- 2 plum tomatoes, cut into wedges
- 3 tablespoons minced red onion
- Fresh mint leaves
- 2 lemons, cut into wedges
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Directions
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.
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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.
