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Title: Mediterranean Kofta Meatballs
Categories: Lamb/mutton, Herbs, Vegetables, Pasta, Dairy
Yield: 4 servings

1 sm Onion; chopped
1/2 c (packed) fresh parsley
- sprigs
1/4 c Fresh mint leaves
1 tb Minced fresh oregano
2 cl Garlic
1 ts Lemon-pepper seasoning
1/2 ts (ea) salt & paprika
1/4 ts Ground cumin
1 lb Ground lamb
1 tb Oil
Hot cooked couscous
1 c Plain Greek yogurt
2 Plum tomatoes; into wedges
3 tb Minced red onion
Fresh mint leaves
2 Lemons; in wedges

Place onion, parsley, mint, oregano and garlic in food
processor. Pulse until minced. In a large bowl, combine
herb mixture, lemon pepper, salt, paprika and cumin. Add
lamb; mix lightly but thoroughly. With wet hands, shape
into 16 balls.

In a large skillet, heat oil over medium heat. Brown
meatballs in batches; drain. Remove and keep warm. Serve
meatballs over cooked couscous. Top with yogurt, tomato
wedges and red onion. Garnish with mint leaves and lemon
wedges.

Rashanda Cobbins, Milwaukee, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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