Bring the family together over lamb kofta – there’s a mouthful of flavour in every bite!
Ingredients
- 1 small red onion, grated
- 500g lamb mince
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1/3 cup finely chopped fresh mint leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 egg, lightly beaten
- 1/2 cup fresh breadcrumbs
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 200g Tamar Valley Greek Style Yoghurt
- 1 teaspoon cumin seeds, crushed
- Couscous, to serve
- Fresh mint leaves, to serve
Method
- Step 1Combine onion, mince, parsley, mint, cumin, coriander, egg, breadcrumbs and garlic in a bowl. Mix to combine. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a plate.
- Step 2Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 to 7 minutes or until browned and cooked through. Meanwhile, combine yoghurt and cumin in a bowl. Season with salt and pepper. Serve kofta with yoghurt mixture, couscous and mint.
Nutrition
1559 kj
Energy
20.5g
Fat Total
9.6g
Saturated Fat
1.8g
Fibre
32.4g
Protein
144mg
Cholesterol
270mg
Sodium
13.6g
Carbs (total)
Notes
After rolling, cover and refrigerate meatballs for 30 minutes, if time permits.
Add extra oil to pan during cooking, if necessary.
Cook meatballs in batches to avoid overcrowding and prevent meatballs stewing.
Kim’s meatball tips: Grating or finely chopping vegetables will help meatballs keep their shape during cooking.
Meatballs are a great way to add ‘hidden’ vegetables to your childrens’ meals.
Serve leftover meatballs in rolls or wraps for lunch the next day.
Freeze uncooked meatballs. Place, in a single layer, in a snap-lock bag. Remove excess air. Seal. Freeze for up to 3 months. Thaw in fridge overnight.
- Author: Liz Macri
- Image credit: Cath Muscat
- Publication: Super Food Ideas