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

Ingredients

• 1.25 lbs ground lamb, lean
• 1 cup freekeh, uncooked
• 3 medium zucchini, cut into ribbons with vegetable peeler
• 0.5 medium red onion, finely minced
• 0.25 cup fresh mint, chopped
• 0.25 cup fresh parsley, chopped
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp paprika
• 0.25 tsp black pepper
• 0.75 tsp sea salt
• 4 tbsp olive oil, extra virgin
• 3 cloves garlic, minced
• 2 cups vegetable broth, low-sodium

Instructions

1. 1

   In a bowl, combine ground lamb, minced red onion, mint, parsley, cumin, coriander, paprika, pepper, and 0.5 tsp salt. Mix gently with hands until just combined. Form into 16 oval meatballs about 1.5 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 0.25 tsp salt, bring to a boil, then reduce heat and simmer covered for 15-18 minutes until freekeh is tender and liquid is absorbed.