This here is the platter of all platters. Whether you’re entertaining guests or cooking a weeknight feast for your family, you have to try this platter! I’m just going to go ahead and list off all the things I love about it. First of all, it’s absolutely stunning. I mean, just look at it. If you want a platter that’s going to impress your guests, this is definitely the one for you. It’s quick and easy to throw together, even if your pressed for time. Your house will smell of beautifully spiced aromatics while the meatballs cook. And if that isn’t enough to convince you to make this dish, just know it tastes phenomenal.
What is Kofta?
Kofta is a dish that traditionally uses minced beef and lamb, herbs, onions, and fragrant Middle Eastern spices, that are then shaped into meatballs or loafs. They are usually served with pitas or rice. In this recipe we’re using extra lean ground chicken to lighten it up.
How to Build the Platter
- On your serving platter create a bed of rice with the basmati, leaving a couple inches along the edges of the plate free.
- Pile Kofta meatballs on top of the rice.
- Place Greek yogurt dressing in a small serving bowl on the edge of the platter.
- Fill in the open spaces along the edge of the plate with Israeli salad, saving room for the pitas.
- Garnish with kalamata olives, pomegranate arils, toasted pine nuts, lemon wedges, and mint leaves.
- Place pitas in remaining open space.
Amazon Platter Essentials:
I hope you all enjoy this recipe. Let me know in the comments below!
Chicken Kofta Meatball Platter
This stunning platter is made with fragrant herby Kofta meatballs, basmati rice, Israeli salad, pomegranate arils, toasted pine nuts, and garlicky Greek yogurt sauce.
Credit: sageandspice.ca
Ingredients
- 1 lb extra lean ground chicken
- 1 egg
- 1/3 cup panko
- ½ medium onion, finely diced
- 4 cloves garlic, minced
- ½ cup parsley, chopped
- ¼ cup mint leaves, chopped
- 1 tsp all spice
- 1 tsp cumin
- ½ tsp ground coriander
- ½ tsp cinnamon
- ½ tsp cloves
- chili flakes to taste
- salt and pepper to taste
- 1 cup Greek yogurt
- Juice of ½ lemon
- 1 tsp olive oil
- 1 clove garlic
- Salt and pepper to taste
- 2 cups basmati rice
- 3 Greek Pitas
- 1 tbsp + 1 tsp olive oil
- 1 cucumber, diced
- 2 tomatoes, diced
- ½ onion, finely diced
- ½ lemon
- ¼ cup parsley, chopped
- ¼ cup mint, chopped
- ½ cup pine nuts
- ½ cup pomegranate arils
- ¼ cup kalamata olives
- Salt and pepper to taste
Meatballs:
Garlic Greek Yogurt Sauce:
Everything Else:
Directions
- Preheat oven to 400°F.
- Prepare Rice. Rinse rice until water runs clear. In a medium saucepan, combine rice with 3.5 cups water and a pinch of salt. Bring to a boil, and then reduce heat to medium-low. Cover and simmer 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff rice with a fork before serving.
- Assemble Meatballs. In a large mixing bowl, combine all meatball ingredients. Mix well. Shape into 24 small meatballs. Arrange meatballs on a baking sheet lined with parchment paper and bake for 12 minutes. Set oven to broil and bake an additional 3 minutes until browned.
- While meatballs are in the oven, toast the pine nuts. Heat 1 tsp olive oil in a small pan. Add pine nuts and cook, stirring often, 3-5 minutes until lightly golden and browned.
- Prepare Garlic Yogurt Sauce. Combine all ingredients in a food processor and blend until smooth. Alternatively, mince garlic and mix by hand.
- Prepare Israeli Salad. In a mixing bowl, combine cucumber, tomatoes, onion, parsley, mint, lemon juice, 1 tbsp olive oil, salt and pepper. Mix to combine.
- Warm Pitas. In the same pan used for the toasted the pine nuts, heat pitas over medium 1-2 minutes on each side until warm and slightly toasted. Cut into quarters.
- Serve meatballs over a bed of basmati rice with salad. Top with toasted pine nuts, pomegranate arils, kalamata olives. Serve with toasted pita bread and garlic yogurt sauce.
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