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Turkish Meatballs – Kofta

RECIPE SUMMARY

 

Turkish Meatballs - Kofta

Makes 4 servings: Each serving counts towards 1 personal serving of protein, ¼ cup restricted Vegetables, ¼ Egg, 1 tablespoon Oil

 

INGREDIENTS

 4 personal servings Ground Beef
 1 teaspoon Sea Salt
 ½ teaspoon Black Pepper
 ½ cup Fresh Parsley, minced
 2 cloves Garlic, minced
 1 small Onion, grated with liquid squeezed out
 1 Egg
 1 teaspoon Aleppo Chili Peppers (optional)
 1 teaspoon Cumin (optional)
 1 teaspoon Dried Thyme (optional)
 ¼ cup of Olive Oil

 

DIRECTIONS

1

In large bowl combine all the ingredients except the ground beef and Olive Oil, then stir to combine.

2

Add the beef to the same bowl and mix well.

3

Use a cookie scoop or a spoon to form round balls then press the balls into flat rounds. Place these rounds on parchment lined plate and divide the layers with another sheet of parchment. Place the plate in the fridge and let sit at least 30 minutes and no longer than overnight.

4

Remove the Meatballs from the fridge and set to the side. Heat a large sauté pan over medium high heat, add the half the oil to the pan once it is hot.

5

Once the oil is hot reduce the heat to medium high and gently place some of the meatballs in the pan, leaving 1 inch between each meatball. Cook the meatballs on each side until browned and the internal temperature of 160ºF is reached, this can take 3-5 minutes per side. Once the meatballs are cooked remove them from the oil and set on a paper towel lined plate. Cook the remaining meatballs, add additional oil as needed.

6

Enjoy hot or cold. These will last in an air tight container in the fridge for 5 days after cooking.

 

Ingredients

 4 personal servings Ground Beef
 1 teaspoon Sea Salt
 ½ teaspoon Black Pepper
 ½ cup Fresh Parsley, minced
 2 cloves Garlic, minced
 1 small Onion, grated with liquid squeezed out
 1 Egg
 1 teaspoon Aleppo Chili Peppers (optional)
 1 teaspoon Cumin (optional)
 1 teaspoon Dried Thyme (optional)
 ¼ cup of Olive Oil

Directions

1

In large bowl combine all the ingredients except the ground beef and Olive Oil, then stir to combine.

2

Add the beef to the same bowl and mix well.

3

Use a cookie scoop or a spoon to form round balls then press the balls into flat rounds. Place these rounds on parchment lined plate and divide the layers with another sheet of parchment. Place the plate in the fridge and let sit at least 30 minutes and no longer than overnight.

4

Remove the Meatballs from the fridge and set to the side. Heat a large sauté pan over medium high heat, add the half the oil to the pan once it is hot.

5

Once the oil is hot reduce the heat to medium high and gently place some of the meatballs in the pan, leaving 1 inch between each meatball. Cook the meatballs on each side until browned and the internal temperature of 160ºF is reached, this can take 3-5 minutes per side. Once the meatballs are cooked remove them from the oil and set on a paper towel lined plate. Cook the remaining meatballs, add additional oil as needed.

6

Enjoy hot or cold. These will last in an air tight container in the fridge for 5 days after cooking.

Turkish Meatballs – Kofta

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