Turkish Pan-Seared Lamb Köfte with Charred Zucchini & Freekeh Pilaf

Ingredients

• 1 1/4 lbs ground lamb, lean
• 1 cup freekeh, uncooked
• 3 medium zucchini, cut into ribbons with vegetable peeler
• 1/2 medium red onion, finely minced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 3/4 tsp sea salt
• 4 tbsp olive oil, extra virgin
• 3 cloves garlic, minced
• 2 cups vegetable broth, low-sodium
• 1/2 cup Greek yogurt, plain, 2% fat
• 2 tbsp fresh dill, chopped
• 1 whole lemon, juice and zest
• 1/4 cup pomegranate seeds, for garnish

Instructions

1. 1

   In a bowl, combine ground lamb, minced red onion, mint, parsley, cumin, coriander, paprika, pepper, and 1/2 tsp salt. Mix gently with hands until just combined. Form into 16 oval meatballs about 1 1/2 inches long.

2. 2

   In a saucepan, heat 1 tbsp olive oil over medium heat. Add freekeh and toast for 2-3 minutes, stirring occasionally. Add vegetable broth and 1/4 tsp salt, bring to a boil, then reduce heat and simmer covered for 15-18 minutes until freekeh is tender and liquid is absorbed.