Lamb & Beef Kofta

They are Whole30 compatible and paleo, but no one has to know! These flavorful “football” shaped meatballs are a crowd-pleaser. You can serve them as an appetizer on romaine leaves, or pile them up on a buffet as an entrée. Either way, they are packed with flavor, nutrients from the addition of squash, and will fill up a hungry houseful!

Yield: 30

Living Delish & Nutrish: Tina Wells

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Lamb and Beef Kofta

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 1 pound ground lamb
• 1 pound ground beef
• 1/2 cup cooked and mashed sweet potato or butternut squash
• 1 large shallot, minced, reserve about a Tablespoon for sauce
• 1 cup chopped onion
• 2 cloves garlic, chopped
• 1 egg (omit for AIP)
• 1/2 cup chopped parsley*
• 1/2 cup chopped cilantro *
• 2 T chopped mint leaves*
• 1 T dried oregano*
• 1 teaspoon ground cinnamon
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt and pepper to taste

Pomegranate Glaze

• 1 Tablespoon Olive oil
• Reserved minced shallot
• 1/4 cup balsamic vinegar
• 1 Tablespoon honey
• seeds from a half of 1 pomegranate
• * or substitute 2 Tablespoons of the Paleo Powder AIP Seasoning if you like

Method

1. Preheat oven to 350º
2. Place all of the ingredients into a mixing bowl and combine with your hands until well mixed. Use a 1 ounce (purple handle) portion scoop to make 1 inch size meatballs or shape into footballs. If shaping into footballs, use 2 scoops to make 1 football.
3. Place onto a sheet pan lined with parchment paper and bake until cooked through center, about 30 minutes.
4. You can pre-make a batch in advance, then either refrigerate or freeze until ready to use.
5. While kofta is baking, make the glaze. Heat the olive oil in a non-reactive skillet. Sauté the shallots in the olive oil until soft.
6. Add the honey and balsamic vinegar, warm through to melt the honey and allow to thicken slightly, then remove from heat. Add the pomegranate seeds.

Pro Tip

As a fun option, you may want to shape football shapes onto pre-moistened wooden skewers and grill. (Just soak the skewers in water for about 30 minutes to keep them from burning on the grill). 

Serve sprinkled with pomegranate seeds and Tzatziki with Greek Almond Milk on the side.

https://livingdelishandnutrish.com/recipe/Lambandbeefkofta

©Tina Wells Luxury Brands, LLC

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