Around the world in 80 meatballs. Hmm I think it could be a best selling cookbook well at least I would buy it. Much like my recent cupcake obsession (don’t worry more are coming) I think I may also feel a meatball obsession coming on. Wow that sounds weird. But really, think about it, there are so many different types of delicious meatballs you can make spicy Mexican albondigas, traditional Italian meatballs, Asian inspired meatballs…. Yum. Today’s recipe was inspired by a Turkish Kofte kabob, which is made with ground lamb and scented with lots of warm spices. To lighten it up I used half lamb and half lean beef and baked them and served them with Skinny Tzatziki as an appetizer and then had them the next day wrapped up in a pita with fresh veggies.
Turkish Kofte Meatballs
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- 1/2 lb 95% lean ground beef
- 1/2 lb 85% lean ground lamb
- 1/4 cup onion, onion
- 3 tbsp parsley, chopped
- 1 U egg
- 2 U garlic cloves, minced
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp smoked paprika
- salt and pepper
Preheat oven to 450 degrees. Combine everything in a large mixing bowl and mix until well combined.
Place a wire rack over a baking dish (this will help to drain any fat from the lamb), and roll out into 4 meatballs per serving and place them gently on the wire rack.
Bake for 15-20 minutes until meatballs are cooked through. Be careful not to overcook or the meat will become tough. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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