American Lamb Kofta Meatballs with Coconut Jasmine Rice and Sautéed Zucchini & Pistachios 

As the weather continues to get cozier and cooler, the time is right to get together with friends and loved ones. This American Lamb Kofta recipe is simple and unique. Sometimes we get in a culinary rut and this recipe is easy and delicious without being complicated. Have some people over and impress them with this one!

Also, the American Lamb Board’s Sunday Funday campaign is now live through November 15th.  Be sure to check it out here to enter your chance to win American lamb plus a $500 gift card or other great prizes!

Serves 4
Prep time: 20 minutes
Active cooking time: 20-25 minutes

Kofta Meatballs 

1 lb. ground American lamb
1 egg
1/2 cup crumbled feta
1/4 cup finely chopped pistachios
2 cloves crushed garlic 
1/4 cup finely chopped mint 
1/2 cup bread crumbs 
Salt and pepper to taste

Preheat oven to 375 degrees. Mix meat with all ingredients thoroughly but try to not over-mix.
Line a baking sheet with foil or parchment. Roll the meat into bite sized meatballs, about 1 tablespoon. Place the meatballs at least 2 inches apart on the lined baking sheet. Once the sheet is full, bake the meatballs for 15-20 minutes. While the meatballs bake, prepare the rice and zucchini.

Coconut Rice

2 cups jasmine rice
1 15 oz. can of full fat coconut milk
1 3/4 cup chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1 cup chopped cilantro
1 lime sliced into wedges

Bring the rice, coconut milk, broth, salt, and pepper to a boil over medium-high heat. Reduce the heat to low and cook covered for 15 minutes until the rice is cooked and the liquid is absorbed. Sprinkle the cilantro over the top of the cooked rice and fluff the rice with a fork to mix the cilantro in. Serve with slices of lime. 

Sautéed Zucchini & Pistachios 

2 medium-sized zucchini
1/2 cup chopped pistachios
2 Tbsp. olive oil
Salt and pepper to taste
2 chopped cloves of garlic 

Heat a large heavy-bottom skillet over medium heat. Slice the zucchini thinly on the bias. Add all the ingredients and sauté until the pistachios are toasted and the zucchini have softened and browned slightly. Enjoy!