I got this recipe from a clients cookbook a year or so ago and have officially fallen in love with this clean ingredient, protein packed glamorized meatball. This recipe makes for an easy weeknight meal. One messy bowl and one dirty pan is all it takes.
Serves: 3 with leftovers
Prep time: 45 minutes
Cook time: 15 minutes
1/2 lb organic ground chicken
1/2 lb organic lean ground beef
2 tbsp cumin
2 tsp coriander
3/4 cup cilantro
Zest of 1/2 a lemon
1/2 a red onion, chopped
5 garlic cloves
Maldon flaky sea salt
1/2 cup feta cheese
2 tbsp avocado or canola oil
1/2 freshly squeezed lemon
1 tbsp olive oil
Put the beef, chicken, cumin, coriander, cilantro, lemon zest, red onion and garlic in a bowl and mix with hands.
Add the egg, a few pinches of Maldon sea salt and pepper to taste and mix again.
Add the feta and gently mix. Place bowl in fridge and chill for 30 minutes.
Remove from fridge and make into the shape of footballs, grabbing ~ 2 tbsp per meatball.
Preheat oven to 400 degrees.
Heat oil in the sauté pan over medium-high heat. Add meatballs to the hot pan and cook until all sides of the meatballs are browned. They taste better when they get some color on them so flip them often to get all sides!
Remove from pan and place in foil (option to use a baking dish to set foil in if you prefer) making a basket shape. Finish off koftas in oven for an additional 5 minutes.
Prepare salad by placing lettuce in bowl.
In a separate smaller bowl mix lemon juice, olive oil, salt and pepper. Toss salad with dressing. Grate cheese on top or leave to the side if desired.