Baked Middle Eastern Kofta (Meatballs) and Veggies
- 1 cup nonfat plain Greek yogurt
- 3 Tbsp. chopped fresh mint leaves
- ½ lemon, juice of
- ½ tsp. garlic powder
- ½ tsp. salt, plus additional to taste
- 1 lb. ground beef/turkey blend
- ½ lb. mushrooms, finely chopped
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 1 tsp. allspice
- 2 tsp. minced garlic
- 1 tsp. red pepper flakes
- ¼ tsp. black pepper
- 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
Directions1. Preheat oven to 450°F. Spray rimmed baking sheet with cooking spray and set aside. 1. In a small bowl, whisk together Greek yogurt, mint, lemon juice, garlic powder and pinch of salt until well combined. Refrigerate until ready to serve. 1. Add ground beef/turkey blend, mushrooms, ground cumin, ground coriander, allspice, minced garlic, red pepper flakes, ½ tsp. salt and ¼ tsp. black pepper to a large bowl. Mix with hands to incorporate. Form into approximately 28 (1-inch) balls and place on prepared baking sheet. Set aside. 1. In another large bowl, add zucchini, red pepper, onion and olive oil. Toss to mix and season with salt and black pepper. Add veggies to baking sheet, placing in between kofta. 1. Bake kofta and veggies for 15 minutes. Then, turn broiler on high and broil for 3 minutes or until meatballs are cooked through. 1. Serve warm.
Serve over brown rice and topped with chopped parsley, chopped mint and lemon wedges.
Calories 230, Total Fat 12g (Saturated 3g, Trans 0g), Cholesterol 45mg, Sodium 290mg, Total Carbohydrate 9g (Dietary Fiber 2g, Total Sugars 5g, Includes 0g Added Sugars), 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.
Serves: 6 servingsGluten Free Main Dish Baking Mediterranean