Turkey Koftes with Yogurt and Mint
Yogurt both tenderizes and adds tanginess to these Turkish-style meatballs.
Ingredients
1 cup panko-style breadcrumbs
1 cup plain yogurt
1 1/2 lbs. ground turkey
1/4 cup finely chopped shallots
1/4 cup chopped fresh mint leaves
2 Tbsp. chopped fresh parsley
1 Tbsp. minced garlic
1 1/2 tsp. ground cumin
Salt and freshly ground pepper to taste
Directions
Heat oven to 350 degrees or prepare an outdoor grill (wood, charcoal or gas) to medium-hot. If you will be baking the kofte, line a baking pan with parchment paper.
Soak breadcrumbs in yogurt for 10 to 15 minutes. Add remaining ingredients and mix lightly until combined. Dampen your hands with water and form mixture into 18 cigar-shaped, elongated meatballs.
Arrange on baking pan and bake until lightly browned, 20 to 25 minutes, or grill kofte, turning occasionally, until lightly charred and just cooked through (no pink showing inside), 9 to 12 minutes. Serve immediately.
Suggestions
Tip! To make a good thing even better, replace some of the turkey with ground lamb. To gild the lily, combine additional yogurt with a little olive oil, lemon juice and salt, and serve this sauce with the koftes.
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