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Keto Meal: Chicken Kofta Meatballs & Cauliflower Couscous

This middle eastern keto-style kofta mix is super tasty. With the gluten-free no grains, the mix suits many diet plans and has a very wholesome element. In no time your mix will be turned into little meatballs. Use your hands or a cookie scoop to portion evenly. You can freeze them cooked or raw making extra for a rainy day just seems so appealing right? Succulent and flavorful kofta that goes so well with my Muhammara sauce.

Chef Nick Wisman

RATING LIKE SAVE PRINT

Keto Meal: Chicken Kofta Meatballs & Cauliflower Couscous

5 stars rating if you like it!

Done

Recipe

PRE TIME: 25 min

COOKING TIME: 25 min

TOTAL TIME: 50 min

4 SERVING

Ingredients:

Cauliflower Couscous
2 lb. Whole cauliflower
1 tsp. Salt
12 tbsp. Olive oil
1/2 tbsp. Pepper
Chicken meatball mix
1/4 cup Pinenuts
1 cup Walnuts
2 large Charred bell peppers
1/4 cup Toasted pine nuts, ground
1/4 cup Toasted walnuts, ground
1 large Diced bell pepper
1/2 large Onion, diced
1/2 large Jalapeno, optional
1/2 large Lemon zest
23 cloves Garlic
1/2 cup Parsley
1 small Jalapeño
2 lb. Lean ground chicken
1 tsp. Ground coriander
1 tsp. Ground cumin
1/4 tsp. Cinnamon - ground
1 pinch Salt
1 pinch Pepper
1/4 cup Feta, crumbled

Directions:

Step 1

Using a handheld grater, grate the cauliflower florets. Reserve the stem and stalks for soup or puree. Toss the cauliflower in a medium bowl with olive oil, salt, and cracked black pepper. Place on an oven tray and bake at 350°F/180°C for 4-6 minutes. Cook until dense, semi-cooked.

Step 2

Char each bell pepper on a gas burner flame directly or in a very hot oven, place the blackened peppers in a bowl and cover with plastic. This allows the peppers to sweat and helps the charred skin to peel off easily. Discard the charred skin.

Step 3

Toast the walnuts in the oven keeping the two quantities separate. Toast the pine nuts (this takes less time) when the nuts have cooled a little, add to a processor until they resemble fine bread crumbs. Add the ground nuts to the chicken mince.

Step 4

Kofta mix: in the processor blend together, red pepper, onions, Jalapeno, lemon zest and garlic. Incorporate well. Add parsley pulse further. Add the mixture to the chicken mince.

Step 5

Add the ground coriander, cumin, cinnamon, salt pepper and fetta with the chicken and vegetable mix, and combine thoroughly then set the mixture in the fridge to cool down.

Step 6

Preheat the oven 425°F/220°C

Step 7

Form the mixture evenly into balls and lay them on an oiled or lined oven tray and bake in the oven for approx 20 mins.

Step 8

Enjoy!