Beef/Lamb Kofta Meatball Bowl

Ingredients

Garlic Yogurt Sauce:

• 1 cup (250 mL) plain yogurt
• 1 clove garlic, minced
• Salt

Butter Tomato Sauce:

• 1 cup (250 mL) seasoned tomato sauce
• 1 tsp chili powder
• ¼ cup (60 g) butter

Kofta Meatballs:

• 2 lb (900 g) lean ground beef or ground lamb
• 1 medium onion, peeled and with the stem end intact
• ½ cup (32 g) chopped fresh Italian parsley
• ¼ cup (32 g) dry breadcrumbs
• 1 clove garlic, minced
• 1 Tbsp (15 mL) fresh lemon juice
• 2 tsp sumac powder or an extra 1 Tbsp (15 mL) lemon juice
• 2 tsp Aleppo pepper or 1 tsp black pepper
• 2 tsp dried mint or 2 Tbsp (8 g) chopped fresh mint
• 1½ tsp coarse salt
• 1 tsp ground cumin

Warm Flatbread or Pita, sliced Persian cucumbers, diced tomatoes and sliced red onions, for serving

Directions

1. For the yogurt sauce, in a bowl, stir everything together until combined, then chill until ready to serve.
2. For the butter tomato sauce, in a saucepot over medium heat, warm the tomato sauce and chili powder until it simmers, then reduce the heat to low and stir in the butter until melted. Hold the sauce on low heat until ready to serve.
3. Preheat the grill on high or preheat the oven to 425°F (220°C).
4. For the kofta, place the ground meat into a large mixing bowl. Use a box grater to grate the onion over the meat. Add the parsley, breadcrumbs, garlic, lemon juice, sumac (or extra lemon juice), pepper, mint, salt and cumin and thoroughly combine (using your hands is easiest).
5. Use a portion scoop to divide the meat mixture into 32 portions (4 per person) and roll and shape them between your hands into football l shapes. You can use your thumb to make indentations in the meat, flattening it slightly.
6. If grilling, cook the kofta for about 6 minutes on each side, until fully cooked (you can test for an internal temperature of 165°F/74°C). If oven-roasting, place the kofta on a parchment-lined baking tray and roast for 15 to 18 minutes, until cooked through.
7. Serve the kofta in a large, flat bowl. Arrange the cucumbers, tomatoes and onions down the middle of the bowl, and spoon each sauce on either side. Arrange the kofta on top and serve with warm flatbread or pita, cut into wedges if you wish.

Note: The kofta will keep, well wrapped, in the fridge for up to 2 days. The yogurt sauce will keep in an airtight container in the fridge for up to 3 days.