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Turkey Kofta
with broiled zucchini / mint chutney

Active: 40 min Total: 40 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 tart, fresh mint chutney. Zucchini on the side gets a crisp coating from almond meal breading and a quick run under the broiler.


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
  • Eggs - 1
  • 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 Chutney:
  • Jalapenos (opt) - 1/2 , diced
  • Shallots - 1 clove , diced
  • Mint, fresh - 3/4 cup , leaves torn
  • Cilantro, fresh - 1/2 cup , leaves torn
  • Lemons - 1/2 , juice of
  • Water - 1/2 cup
Broiled Zucchini Spears:
  • Zucchini (buy the smallest you can find) - 1 lb , quartered lengthwise into spears
  • Oil, olive - 1 Tbsp
  • Maple syrup - 2 tsp
  • Almond meal - 1/4 cup


  1. Jalapenos / Shallots - Prep as directed and combine. (Can be done up to 4 days ahead)
  2. Kofta - Chop green onions. Combine turkey, green and white parts of onions, egg, 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. (Can be done 1 day ahead).
  3. Make chutney - Tear leaves of cilantro and mint. Combine with jalapeno, shallots, lemon juice and water in the bowl of a food processor. Pulse until a smooth, spreadable sauce forms. Add additional water if needed. Season with salt and pepper. (Can be done 1 day ahead)
  4. Zucchini spears - Slice in quarters lengthwise. (Note: adjust if using large zucchini. The spears should be small, about 1" / 2.5cm across.)

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  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 maple syrup. Add zucchini and toss to coat. Season with salt and pepper. Add almond meal and toss again until zucchini is evenly covered. (Not all of the almond meal 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 chutney onto serving plates and top with kofta and toasted nuts. Serve with zucchini on the side and enjoy!



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