Prep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins
Kofta Meatballs
1 Ground American Lamb
1 Egg
0.50 cup Feta, crumbled
0.25 cup Pistachios, finely chopped
2 Garlic, crushed
0.25 cup Mint, finely chopped
0.50 cup Bread crumbs
Salt & pepper to taste
Coconut Rice
2 Jasmine rice
15 Full fat coconut milk (can)
1.75 cups Chicken broth
0.50 tsp Salt
0.25 tsp Pepper
1 cup Cilantro, chopped
1 Lime, sliced into wedges
Sautéed Zucchini Pistachio
2 Medium zucchinis
0.50 cup Pistachios, chopped
2 tbsp Olive oil
Salt & pepper, to taste
2 Garlic, chopped
Kofta Meatballs
1Preheat oven to 375 degrees. Mix meat with all ingredients thoroughly but try to not over-mix.
2Line a baking sheet with foil or parchment. Roll the meat into bite sized meatballs, about 1 tablespoon. Place the meatballs at least 2 inches apart on the lined baking sheet. Once the sheet is full, bake the meatballs for 15-20 minutes. While the meatballs bake, prepare the rice and zucchini.
Coconut Rice
3Bring the rice, coconut milk, broth, salt, and pepper to a boil over medium-high heat. Reduce the heat to low and cook covered for 15 minutes until the rice is cooked and the liquid is absorbed. Sprinkle the cilantro over the top of the cooked rice and fluff the rice with a fork to mix the cilantro in. Serve with slices of lime.
Sautéed Zucchini & Pistachios
4Heat a large heavy-bottom skillet over medium heat. Slice the zucchini thinly on the bias. Add all the ingredients and sauté until the pistachios are toasted and the zucchini have softened and browned slightly. Enjoy!
Ingredients
Kofta Meatballs
1 Ground American Lamb
1 Egg
0.50 cup Feta, crumbled
0.25 cup Pistachios, finely chopped
2 Garlic, crushed
0.25 cup Mint, finely chopped
0.50 cup Bread crumbs
Salt & pepper to taste
Coconut Rice
2 Jasmine rice
15 Full fat coconut milk (can)
1.75 cups Chicken broth
0.50 tsp Salt
0.25 tsp Pepper
1 cup Cilantro, chopped
1 Lime, sliced into wedges
Sautéed Zucchini Pistachio
2 Medium zucchinis
0.50 cup Pistachios, chopped
2 tbsp Olive oil
Salt & pepper, to taste
2 Garlic, chopped
Directions
Kofta Meatballs
1Preheat oven to 375 degrees. Mix meat with all ingredients thoroughly but try to not over-mix.
2Line a baking sheet with foil or parchment. Roll the meat into bite sized meatballs, about 1 tablespoon. Place the meatballs at least 2 inches apart on the lined baking sheet. Once the sheet is full, bake the meatballs for 15-20 minutes. While the meatballs bake, prepare the rice and zucchini.
Coconut Rice
3Bring the rice, coconut milk, broth, salt, and pepper to a boil over medium-high heat. Reduce the heat to low and cook covered for 15 minutes until the rice is cooked and the liquid is absorbed. Sprinkle the cilantro over the top of the cooked rice and fluff the rice with a fork to mix the cilantro in. Serve with slices of lime.
Sautéed Zucchini & Pistachios
4Heat a large heavy-bottom skillet over medium heat. Slice the zucchini thinly on the bias. Add all the ingredients and sauté until the pistachios are toasted and the zucchini have softened and browned slightly. Enjoy!
American Lamb Kofta Meatballs with Coconut Jasmine Rice and Sautéed Zucchini & Pistachio
