Kofte and Hummus Platter Recipe
Kofte and Hummus Platter
Serves 6 as an appetizer
These flavorful Turkish meatballs are great served over hummus as part of a mezze menu or on their own with a salad for an easy weeknight meal. Either way, warm pita is the perfect sidekick.
- For the meatballs:
- 1/2 large onion, grated or finely chopped
- 1 pound ground beef or lamb
- 2 Tbsp minced garlic (approx 6 cloves)
- 1/2 cup roughly chopped flat-leaf parsley
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon sumac (optional)
- 3 Tbsp Metropolitan Market Extra Virgin Olive Oil
- To serve:
- 2 cups hummus
- 1 package Metropolitan Market Greek Pita Bread
- chopped parsley, crispy fried onions (see Cook’s Tips)
- In a large bowl, place all the meatball ingredients except olive oil. Using your hands, mix everything together until thoroughly incorporated.
- Form mixture into small ovals or balls the size of a golf ball. If you have time, allow meatballs to rest in refrigerator for at least 30 minutes, or up to 24 hours.
- In a large sauté pan, heat 3 Tbsp of olive oil. Add meatballs, shaking often, until cooked through and browned on all sides (8-10 minutes). For oven instructions, see Cook’s Tips.
- In a shallow bowl, spread the hummus. Arrange meatballs on top, and garnish with chopped parsley and fried onions. Serve with warm pita.
- Cook’s Tips:
- To bake the meatballs: Pre-heat oven to 350°F. Spread meatballs on a non-stick sheet pan and bake for 25-30 minutes or until browned and cooked thoroughly.
- Find crispy fried onions, such as Lars Own or French’s, in the grocery department.
Nutrition:Amount Per Serving (based on 6 servings)
Fat: 21 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 50 mg
Sodium: 710 mg
Carbohydrates: 54 g
Fiber: 4 g
Sugar: 5 g
Added Sugars: 1 g
Protein: 28 g
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