Mediterranean Kofta Bowls
This might be the meal prep recipe of our dreams.
A cucumber salad is topped with homemade kotfa, olives and feta, then drizzled with a yogurt dressing. YUM!
Once you taste these Mediterranean Kofta Bowls, you won’t believe they only took 35 minutes to make. So many flavors are packed into one bowl … you’ll be looking forward to your lunch break all morning.
Our 3/4 Cup food storage containers are the perfect size to assemble these bowls.
Mediterranean Kofta Bowls
Prep Time: 20 minutes
Cook Time: 15 minutes
Ready In: 35 minutes
Serves: 4
Ingredients:
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1 pound ground beef
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3 cloves garlic, minced
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1 shallot, minced
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1/2 cup chopped fresh parsley, divided
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon ground cinnamon
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Kosher salt and freshly ground black pepper
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4 tablespoons red wine vinegar, divided
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2 teaspoons granulated sugar
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2 large cucumbers, diced
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1 cup plain yogurt
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2 tablespoons extra-virgin olive oil
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4 ounces feta cheese, crumbled
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1 cup Greek olives, pitted and drained
Method:
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Preheat oven to 450°F and lightly coat a rimmed baking sheet with nonstick spray.
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In large bowl, combine ground beef, garlic, shallot, 1/4 cup chopped parsley, cumin, coriander, cinnamon, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Mix until seasoning is incorporated throughout meat.
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Form mixture into 24 balls and place on prepared baking sheet. Bake for 12 to 15 minutes, or until internal temperature reaches 160°F.
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While meatballs bake, whisk together 3 tablespoons red wine vinegar with sugar and 1 teaspoon kosher salt. Add diced cucumbers and stir to combine. Set aside.
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To make yogurt sauce, whisk together yogurt, olive oil, 1 tablespoon red wine vinegar, and remaining 1/4 cup chopped parsley. Season, to taste, with salt and pepper.
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To assemble, begin with a layer of cucumber salad in the Ello 3/4 Cup food storage container. Top with meatballs, feta cheese and olives. Drizzle with yogurt sauce and serve.
Bon Appetit!