Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Turkey Kofta
with broiled zucchini / mint yogurt sauce

Active: 35 min Total: 35 min

Kofta are meatballs, often grilled on skewers in many parts of the world. To keep things simple, we saute them in a pan and serve them with a creamy, tangy yogurt sauce. Zucchini on the side gets a crisp coating from panko breading and a quick run under the broiler.

Tags

Ingredients

Servings:
4
Metric
Turkey Kofta:
  • 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 Yogurt Sauce:
  • Mint, fresh - 10 leaves, finely chopped
  • Lemons - 1/2, zest of
  • Yogurt, Greek or plain - 1 cup
  • Honey - 1 tsp
  • Cumin, ground - 1/8 tsp
  • Dill, dried - 1/4 tsp
Crispy Zucchini Spears:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. 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)
  2. 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).
  3. Zucchini spears - Slice in quarters lengthwise. (Note: adjust if using large zucchini. The spears should be small, about 1" / 2.5cm across.)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 375F / 191C degrees. Spray a sheet pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. To hot pan, add cooking oil and then kofta. Sear on all sides until golden brown, ~6 minutes total.
  5. 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.
  6. When zucchini is tender, briefly turn on the oven’s broiler to get the tops brown and crisp,1 to 2 minutes.
  7. Spoon yogurt sauce onto serving plates and top with kofta and toasted nuts. Serve with zucchini on the side and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (207)
Gluten-free (16)
Paleo (19)
Vegetarian (27)

102 reviews

The whole family liked the meatballs. Zucchini was pretty good.

By: bridget
Posted: Mar 27, 2017
Diet: Original
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.

By: Sundi
Posted: Feb 04, 2017
Diet: Paleo
0 Helpful

Loved it! Definitely will make again.

By: Lindsey
Posted: Dec 05, 2016
Diet: Original
0 Helpful

Yummy! Our whole family loved it.

By: Katy
Posted: Aug 23, 2016
Diet: Original
0 Helpful

Loved it! Surprised when I saw that this was not oven bake meat balls (thought it would be).

By: Kate
Posted: Aug 20, 2016
Diet: Paleo
0 Helpful

This is one of our FAVORITES!!

By: Aaron
Posted: Jul 02, 2016
Diet: Original
0 Helpful