We finish the JTFG series on herbs and spices with a heavily spiced meatball called kofta. Kofta is a favorite in our house. Easy to make, quick to cook, and just out of the ordinary to be interesting. Traditionally they are made with lamb or beef, but ground turkey also works great. Pair this with, say, a delicious cucumber sauce (swap the pickles for 1/2 diced cucumber) and you have yourself a meal!
JTFG: Kofta (Spiced Meatballs)
- 2 Pounds Ground turkey
- 2 Teaspoons onion powder
- 2 Teaspoons Garlic Powder
- 2 Teaspoons paprika
- 2 Teaspoons Coriander seed
- 2 Teaspoons Cumin seed
- 2 Teaspoon Thyme (Fresh or dried)
- 2 Teaspoons Tumeric
- 2 Teaspoons Black Peppercorns
- 1 Teaspoons Allspice
- 1 Teaspoon Red Pepper flake
- 2 Teaspoons salt
- In small pan over very low heat, add the black peppercorns, cumin, allspice, coriander, and red pepper flake. Gently toast for 2-3 minutes to wake up the spices.
- Combine toasted spices into spice grinder, coffee grinder*, or mortar and pestle and grind**. Add all spices (toasted and not) into the ground meat and gently combine. Using an ice cream scoop or 1/3 cup measuring spoon, make small balls of the meat.
- Cook your kofta on the grill/in a saute pan for ~8-10 minutes or in a 350 deg F oven (takes 15-18 minutes) or until the internal temperature is 165 deg F.
**If you don't have any of those, put the spices into a resealable plastic bag and use a rolling pin or wine bottle to grind the spices. It may take a minute, but it'll be worth it.