Kofte Meatballs
(from clair’s recipe box)
doubled recipe so 1/2 can be frozen
Source: tweaked from: https://www.budgetbytes.com/beef-kofta-meatballs-with-roasted-vegetables/#wprm-recipe-container-37180
Prep time: 20 minutes
Cook time: 20 minutes
Serves 6 people
Categories: freezer; Prep Ahead; Rotation; Main Dish
Ingredients
- 3 lb. ground turkey
- 4 tsp garlic-infused olive oil
- 3/4 cup diced green onions, green parts only
- 4 tsp dried mint
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1.5 tsp salt
- 2 Tbsp cooking oil
Directions
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Serving suggestions:
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Pairs well with greek yogurt dipping sauce (full fat greek yogurt with garlic-infused olive oil, salt and dried mint and/or dill mixed in). Also pairs well with roasted veggies.
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Add the ground turkey, diced green onion, garlic-infused olive oil, mint, oregano, cumin, cloves, cinnamon, and salt to a bowl. Mix the ingredients together until they are well combined.
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Shape the meat mixture into ping pong sized meatballs (about 20) – flatten them somewhat for more even cooking. Set aside half to flash freeze.
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Heat a large non-stick or cast iron skillet over medium heat. Once hot, 1 Tbsp cooking oil and swirl to coat the surface of the skillet. Add half of the meatballs and cook on each side until well browned (about 7 minutes total). Be careful as you turn the meatballs, as they can be quite delicate. Transfer the cooked meatballs to a clean plate, add more oil to the skillet, and cook the second batch in the same manner.
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Flash freeze the doubled portion of the batch and after totally frozen, transfer to plastic freezer bag.