American Lamb Kofta Meatballs with Coconut Jasmine Rice and Sauteed Zucchini & Pistachios

Recipe provided by | RUSTIC JOYFUL FOOD

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Servings: 10 Preparation time: 20 Minutes Cook time:10 hours


INGREDIENTS

Kofta Meatballs

1 pound ground American lamb

1 egg

1/2 cup crumbled feta

1/4 cup finely chopped pistachios

2 cloves crushed garlic

1/4 cup finely chopped mint

1/2 cup bread crumbs

Salt and pepper to taste

Coconut Rice

2 cups jasmine rice

1 (15) ounce can of full fat coconut milk

1-3/4 cup 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 zucchini

1/2 cup chopped pistachios

2 Tablespoons olive oil

Salt and pepper to taste

2 chopped cloves of garlic

DIRECTIONS

Kofta Meatballs

Preheat oven to 375 degrees. Mix meat with all ingredients thoroughly but try to not over-mix.

Line a baking sheet with foil or parchment. Roll the meat into bite sized meatballs, about 1 tablespoon. Place the meatballs at least 2 inches apart on the lined baking sheet. Once the sheet is full, bake the meatballs for 15-20 minutes. While the meatballs bake, prepare the rice and zucchini.

Coconut Rice

Bring the rice, coconut milk, broth, salt, and pepper to a boil over medium-high heat. Reduce the heat to low and cook covered for 15 minutes until the rice is cooked and the liquid is absorbed. Sprinkle the cilantro over the top of the cooked rice and fluff the rice with a fork to mix the cilantro in. Serve with slices of lime.

Sautéed Zucchini & Pistachios

Heat a large heavy-bottom skillet over medium heat. Slice the zucchini thinly on the bias. Add all the ingredients and sauté until the pistachios are toasted and the zucchini have softened and browned slightly. Enjoy!