I was recently introduced to Turkish Kofta and found it is really what I knew to be meatballs, just with a Turkish cuisine spin. Traditionally, they are made with ground lamb or beef and, the recipe I saw, served with a spicy tomato sauce. I opted to go healthier and chose a combination of turkey and pork. I was also pressed for time and used organic ketchup with a splash of hot sauce.
Honestly, I didn’t know how these were going to turn out because I literally used what I had in the fridge to make them. I don’t have any picture other than one I took when I was packing the leftovers. I never anticipated they would be so delicious.
These are so easy to make. My prep time was about 15 minutes.
What you need:
- 1lb Ground Turkey
- 1lb Ground Pork
- 1/4 Cup Parmesan Cheese
- 3 Splashes of Milk
- 1/2 Cup Plain Greek Yogurt
- 1 Cup Cubed White Bread, Crust Removed (not prepackaged, fresh bakery bread that is a couple days old)
- 1/4 cup Panko Bread Crumbs
- 2 Handfuls Toasted Pine Nuts
- 1/2 Medium Onion, chopped small
- 1/4 Cup Parsley, chopped
- 2 tsp Garlic Powder
- Olive oil spray
Preheat the oven to 375 degrees. Mix all ingredients together except the olive oil. Make small patties or balls out of the mixture (I made patties). Spray a sheet pan with olive oil spray lightly and place the patties on it. Bake for 20 minutes or until they are cooked through and slightly browned. It really depends on how big you make them. Serve with ketchup, spicy ketchup, or eat plain.
If you’d like to see what inspired me, click here.