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Baked Middle Eastern Kofta (Meatballs) and Veggies
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Served throughout the Middle East, Kofta is a type of meatball flavored with herbs and spices and served in pita bread with tahini or tzatziki sauce. To make things easier, we’ve transformed this traditional dish into a sheet pan meal with our Baked Middle Eastern Kofta (Meatballs) and Veggies recipe.

Served throughout the Middle East, Kofta is a type of meatball flavored with herbs and spices and served in pita bread with tahini or tzatziki sauce. To make things easier, we’ve transformed this traditional dish into a sheet pan meal with our Baked Middle Eastern Kofta (Meatballs) and Veggies recipe.

 

Baked Middle Eastern Kofta (Meatballs) and Veggies

Instructions:

For Yogurt Sauce:

  • 1 cup Chobani® nonfat plain Greek yogurt

  • 3 Tbsp. chopped fresh mint leaves

  • ½ lemon, juice of

  • ½ tsp. garlic powder

  • Pinch salt

For Kofta:

  • 1 lb. 50/50 ground beef/turkey blend (found in our meat department)

  • ½ lb. cremini mushrooms, finely chopped

  • 1 Tbsp. ground cumin

  • 1 Tbsp. ground coriander

  • 1 tsp. allspice

  • 2 tsp. minced garlic

  • 1 tsp. red pepper flakes

  • ½ tsp. salt

  • ¼ tsp. black pepper

For Vegetable Blend:

  • 2 medium zucchini, sliced into ¼-inch half moons

  • 1 red pepper, cut into ¼-inch thick strips

  • ½ red onion, diced

  • 2 Tbsp. olive oil

  • Salt and pepper, to taste

Serving Suggestions:

  • Cooked brown rice

  • Fresh parsley, finely chopped

  • Mint leaves, finely chopped

  • Lemon wedges

 

Directions:

  1. Preheat oven to 450°F. Spray rimmed baking sheet with nonstick cooking spray and set aside.

  2. In a small bowl, whisk together yogurt sauce ingredients until well mixed. Refrigerate until ready to serve.

  3. Add kofta ingredients to a large bowl. Mix with hands to incorporate. Form into approximately 28 (1-inch) balls and place on prepared baking sheet. Set aside.

  4. In another large bowl, add zucchini, red pepper, onion and olive oil. Toss to mix and season with salt and pepper. Add veggies to baking sheet, placing in between kofta.

  5. Bake kofta and veggies for 15 minutes. Then, turn broiler on high and broil for 3 minutes or until meatballs are cooked through.

  6. Serve warm over brown rice with yogurt sauce and topped with parsley, mint and lemon.

 

Yield: 6 servings

 

*Per Serving: Calories 230, Total Fat 12g (Saturated 3g, Trans 0g), Cholesterol 45mg, Sodium 290mg, Total Carbohydrate 9g (Dietary Fiber 2g), Protein 22g, Vitamin D 0%, Calcium 8%, Iron 10%, Potassium 15%

 

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

 
Served throughout the Middle East, Kofta is a type of meatball flavored with herbs and spices and served in pita bread with tahini or tzatziki sauce. To make things easier, we’ve transformed this traditional dish into a sheet pan meal with our Baked Middle Eastern Kofta (Meatballs) and Veggies recipe.

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at AskFestivalDietitians.com or find them on Facebook, Instagram, Pinterest and Twitter.

FVMM: Peppers

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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