with broiled zucchini / mint yogurt sauce
- Green onions - 1 stalk, green and white parts chopped and combined
- Turkey, ground and lean (sub any ground meat) - 1 1/4 lb
- Panko breadcrumbs - 1/4 cup
- Italian seasonings - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Pine nuts (sub chopped walnuts) - 1/4 cup
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/2 cup
- Mint, fresh - 10 leaves, finely chopped
- Lemons - 1/2, zest of
- Yogurt, plain or Greek - 1 cup
- Honey - 1 tsp
- Cumin, ground - 1/8 tsp
- Dill, dried - 1/4 tsp
- Zucchini (buy the smallest you can find) - 1 lb, quartered lengthwise into spears
- Oil, olive - 1 Tbsp
- Honey - 2 tsp
- Panko breadcrumbs - 1/4 cup
- Make yogurt sauce - If prepping right before cooking, turn oven on before continuing with prep. Chop mint and zest lemons. Combine with yogurt, honey, cumin and dill. Season with salt and pepper. (Can be done up to 4 days ahead)
- Kofta - Chop green onions. Combine turkey, green and white parts of onions, panko (just the kofta portion), Italian seasonings, salt and pepper in a large bowl. Use your hands or a large spoon to all of the ingredients together just until evenly mixed. Form into 1” / 2.5 cm wide meatballs. If the mixture is too dry to mold, add an egg (not listed in ingredients). If it’s too wet, add more panko. (Can be done 1 day ahead).
- Zucchini spears - Slice in quarters lengthwise. (Note: adjust if using large zucchini. The spears should be small, about 1" / 2.5cm across.)
- Heat oven to 375F / 191C degrees. Spray a sheet pan with nonstick cooking spray.
- In a large bowl whisk together olive oil and honey. Add zucchini and toss to coat. Season with salt and pepper. Add panko and toss again until zucchini is covered in panko. (Not all of the panko will stick, so gently pat as much on the sides of the zucchini as possible.) Place zucchini, peel side down on sheet pan and bake until tender, ~15 minutes.
- While zucchini bakes, heat a saute pan over medium heat. To the dry pan, add pine nuts (or pecan / walnut pieces) and toast just until golden brown on all sides, 2 to 3 minutes. Transfer pine nuts to a bowl and return skillet to heat.
- To hot pan, add cooking oil and then kofta. Sear on all sides until golden brown, ~6 minutes total.
- Lower heat to medium, and add stock. Cover pan with lid or foil and cook for another 4 to 6 minutes, until meatballs are done.
- When zucchini is tender, briefly turn on the oven’s broiler to get the tops brown and crisp,1 to 2 minutes.
- Spoon yogurt sauce onto serving plates and top with kofta and toasted nuts. Serve with zucchini on the side and enjoy!
Delicious! I always cook my own lentils though. Way cheaper and I find stores rarely stock canned lentils.0 Helpful
Delicious, the zucchini was a huge success and will be in the regular rotation.0 Helpful
Delicious! Family favorite0 Helpful
The whole family liked the meatballs. Zucchini was pretty good.0 Helpful
Really tasty with the chutney! Chutney was a bit watery so we just used a slotted spoon to serve. I'm normally meh on zucchini but really liked it this way! The walnuts didn't add much -- maybe if we had pine nuts it would have been better.0 Helpful
Loved it! Definitely will make again.0 Helpful