This middle eastern keto-style kofta mix is super tasty. With the gluten-free no grains, the mix suits many diet plans and has a very wholesome element. In no time your mix will be turned into little meatballs. Use your hands or a cookie scoop to portion evenly. You can freeze them cooked or raw making extra for a rainy day just seems so appealing right? Succulent and flavorful kofta that goes so well with my Muhammara sauce.
Keto Meal: Chicken Kofta Meatballs & Cauliflower Couscous
5 stars rating if you like it!
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Recipe
PRE TIME: 25 min
COOKING TIME: 25 min
TOTAL TIME: 50 min
4 SERVING
Ingredients:
- Cauliflower Couscous
- 2 lb. Whole cauliflower
- 1 tsp. Salt
- 12 tbsp. Olive oil
- 1/2 tbsp. Pepper
- Chicken meatball mix
- 1/4 cup Pinenuts
- 1 cup Walnuts
- 2 large Charred bell peppers
- 1/4 cup Toasted pine nuts, ground
- 1/4 cup Toasted walnuts, ground
- 1 large Diced bell pepper
- 1/2 large Onion, diced
- 1/2 large Jalapeno, optional
- 1/2 large Lemon zest
- 23 cloves Garlic
- 1/2 cup Parsley
- 1 small Jalapeño
- 2 lb. Lean ground chicken
- 1 tsp. Ground coriander
- 1 tsp. Ground cumin
- 1/4 tsp. Cinnamon - ground
- 1 pinch Salt
- 1 pinch Pepper
- 1/4 cup Feta, crumbled
Directions:
Step 1
1
Using a handheld grater, grate the cauliflower florets. Reserve the stem and stalks for soup or puree. Toss the cauliflower in a medium bowl with olive oil, salt, and cracked black pepper. Place on an oven tray and bake at 350°F/180°C for 4-6 minutes. Cook until dense, semi-cooked.
Step 2
2
Char each bell pepper on a gas burner flame directly or in a very hot oven, place the blackened peppers in a bowl and cover with plastic. This allows the peppers to sweat and helps the charred skin to peel off easily. Discard the charred skin.
Step 3
3
Toast the walnuts in the oven keeping the two quantities separate. Toast the pine nuts (this takes less time) when the nuts have cooled a little, add to a processor until they resemble fine bread crumbs. Add the ground nuts to the chicken mince.
Step 4
4
Kofta mix: in the processor blend together, red pepper, onions, Jalapeno, lemon zest and garlic. Incorporate well. Add parsley pulse further. Add the mixture to the chicken mince.
Step 5
5
Add the ground coriander, cumin, cinnamon, salt pepper and fetta with the chicken and vegetable mix, and combine thoroughly then set the mixture in the fridge to cool down.
Step 6
6
Preheat the oven 425°F/220°C
Step 7
7
Form the mixture evenly into balls and lay them on an oiled or lined oven tray and bake in the oven for approx 20 mins.
Step 8
8
Enjoy!
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