American Lamb Kofta Meatballs with Coconut Jasmine Rice and Sautéed Zucchini & Pistachios
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Recipe Provided By
"Rustic Joyful Food"Prep Time
20 min
Cook Time
20 to 25 min
Total Time
40 to 45 min
Servings
4
Ingredients
American Lamb Kofta Meatballs
- 1 pound ground American Lamb
- 1/2 cup crumbled feta
- 1/2 cup bread crumbs
- 1/4 cup finely chopped pistachios
- 1/4 cup finely chopped mint
- 2 cloves crushed garlic
- 1 egg
- Salt and pepper, to taste
Coconut Jasmine Rice
- 2 cups jasmine rice
- 1 (15-ounce) can full-fat coconut milk
- 1-3/4 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chopped cilantro
- 1 lime, sliced into wedges
Sautéed Zucchini & Pistachios
- 2 medium-sized zucchinis
- 2 tablespoons olive oil
- 1/2 cup chopped pistachios
- Salt and pepper to taste
- 2 chopped cloves garlic
Directions
For the American Lamb Kofta Meatballs: In a bowl, thoroughly combine lamb, feta, bread crumbs, pistachios, mint, garlic, egg, salt and pepper; try not to over-mix.
Roll meat mixture into bite-sized meatballs, about 1 tablespoon. Place meatballs at least 2 inches apart on a foil or parchment-lined baking sheet. Bake at 375 degrees F 15 to 20 minutes. While the meatballs bake, prepare rice and zucchini.
For the Coconut Jasmine Rice: In a pan over medium-high heat, bring rice, coconut milk, broth, salt and pepper to a boil. Reduce heat to low; cook covered for 15 minutes until rice is cooked and liquid is absorbed. Sprinkle cilantro over the top of the cooked rice; fluff rice with a fork to mix the cilantro in. Serve with slices of lime.
For the Sautéed Zucchini & Pistachios: Heat a large heavy-bottom skillet over medium heat. Slice the zucchini thinly on the bias. Add oil, zucchini, pistachios, garlic, salt, and pepper to a heated skillet; sauté until pistachios are toasted and zucchini is softened and browned slightly.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
