Confession — these flavor-packed meatballs and accompanying sauce are insanely addictive. I had to stop myself from wolfing down the first test batch before Mr. Spice got home.
In case you missed my Facebook posts recently, I’ve been experimenting a lot with zucchini lately. To be honest, I’m usually not a big fan of it, unless it’s been deep-fried or cooked Bengali-style. But challenge me to find a new recipe for it and I’ll learn to like it!
As part of Stonyfield Clean Plate Club, members get to participate in monthly challenges pairing an ingredient of the month with Stonyfield organic yogurts. This month’s challenge was part of the #FightPesticides campaign and involved us using organic squash and yogurt in a creative way.
I had all sorts of ideas. I tried a couple out and we’ll just say the theory was better than the reality. I haven’t given up on them though and hope to find a way to make them work.
In the meantime, I tried to think of ways I could incorporate squash into something I already liked. I tried a few more recipes — pumpkin biscuits, savory zucchini muffins — and finally settled on this kofta recipe. This is a variation of a kofta recipe I made for our New Year’s potluck lunch earlier this year and have been obsessed with since then. They taste a bit like gyros, so a cucumber yogurt sauce was a perfect addition.
I played around with my kofta recipe to add grated zucchini, oatmeal, and tomato sauce to add some additional fiber and nutrients. The yogurt sauce complements the spices in the kofta and gives an additional protein boost since we’re using Greek yogurt.
These come together pretty easily and can be easily made on a weeknight. We’ve eaten them with tortillas and pita bread, and leftovers taste great on a salad. Rice, potatoes, and pasta would go well with these as well.
*Disclosure: Stonyfield Organic provided me with coupons for their yogurt as part of this challenge. I did not receive any compensation.
Zuchhini and Turkey Kofta with Garlic-Dill-Cucumber Yogurt Sauce
For the Kofta:
1 lb. lean ground turkey (I used organic)
1/3-1/2 organic zucchini, grated (use the large holes)
2 tbsp. roasted garlic tomato sauce (optional)
2 tsp. salt
1 tsp. black pepper
2 tsp. each dried marjoram and oregano
1 tsp. each ground coriander and paprika
1/4 tsp. ground allspice
1 tbsp. jarred minced garlic
1/4 cup quick-cooking oatmeal
For the sauce:
6 0z. plain Greek yogurt (I used Stonyfield Organic plain Greek yogurt)
3/4 tsp. dried dill
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. salt or to taste
1/4 tsp. black pepper
1/4 cucumber, finely chopped
1. Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking dish with aluminum foil and spray with cooking spray.
2. Combine ingredients for kofta in a large mixing bowl and mix thoroughly, making sure to incorporate the spices throughout the meat. Let mixture sit for at least 10-15 minutes to let the flavors blend.
3. Form kofta out of the mixture — I got approximately 24. Place on baking sheet and spray tops with cooking spray. Bake for 20 minutes.
4. While kofta are baking, combine ingredients for the sauce and set aside.
5. Serve kofta and yogurt sauce with pita bread and salad. Enjoy!