Greek-Style Lamb Meatballs (Kofta) with Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
Calorie | 519 cal. | (25 %) | ||
Protein | 45 g | (46 %) | ||
Fat | 14 g | (12 %) | ||
Carbohydrates | 52 g | (35 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 3.2 g | (11 %) |
Vitamin A | 0.1 mg | (13 %) | ||
Vitamin D | 0.5 μg | (3 %) | ||
Vitamin E | 1.5 mg | (13 %) | ||
Vitamin K | 10.1 μg | (17 %) | ||
Vitamin B₁ | 0.4 mg | (40 %) | ||
Vitamin B₂ | 0.8 mg | (73 %) | ||
Niacin | 17.7 mg | (148 %) | ||
Vitamin B₆ | 0.3 mg | (21 %) | ||
Folate | 80 μg | (27 %) | ||
Pantothenic acid | 1.8 mg | (30 %) | ||
Biotin | 9.7 μg | (22 %) | ||
Vitamin B₁₂ | 4.7 μg | (157 %) | ||
Vitamin C | 6 mg | (6 %) | ||
Potassium | 767 mg | (19 %) | ||
Calcium | 186 mg | (19 %) | ||
Magnesium | 72 mg | (24 %) | ||
Iron | 3.8 mg | (25 %) | ||
Iodine | 13 μg | (7 %) | ||
Zinc | 5.7 mg | (71 %) | ||
Saturated fatty acids | 5.1 g | |||
Uric acid | 293 mg | |||
Cholesterol | 159 mg | |||
Complete sugar | 7 g |
Ingredients
- also
- 4 Pita bread
- For the dipping sauce
- 250 grams Natural yogurt
- 1 Tbsp lemon juice
- 1 Tbsp chopped parsley
- For the Kofta
- 1 stale White roll
- 125 milliliters room temperature milk
- 4 garlic cloves
- 1 Tbsp olive oil
- 600 grams Ground lamb
- 1 egg
- 1 tsp chopped thyme
- 1 tsp chopped rosemary
- ½ tsp chopped chili peppers
- salt
- freshly ground peppers
- 32 fresh bay leaves
Preparation steps
Soak roll in milk. Finely chop 2 cloves of the garlic. In a pan, heat oil and fry garlic until golden-brown. In a bowl, combine ground lamb, roll (squeezed to remove excess liquid), egg, garlic, herbs and chile. Season with salt and pepper and mix well. Form the mixture into small meatballs. Thread 2 meatballs onto each skewer, alternating with bay leaves.
Grill meatball skewers on a hot grill, turning occasionally, 10-15 minutes. Grill pita bread until golden-brown. For the dip: Peel remaining garlic clove and press through a garlic press into yogurt. Season with salt, pepper and lemon juice. Transfer sauce to a small bowl and sprinkle with chopped parsley. Serve the skewers and pita bread in a large bowl, with yogurt dipping sauce on the side.