Watch another episode of Class B RV cooking with Christine from Irene Iron Fitness. This week she makes Greek kofta meatballs in her tiny kitchen in an Airstream Sprinter van.
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These Greek Kofta Meatballs with Tzatziki will make your kitchen smell like a Greek restaurant. The warm, sweet scent of the spices mixed with the fresh herbs create the most comforting aroma. Allspice, nutmeg, and cayenne are pulled from the pantry for this recipe. This unusual combo makes people say, “mmmmm, what is in this?”.
When you are trying to consistently eat healthy it is all about enjoying what you eat…day after day, after week, month after month. How do you break up the monotony? Do you find yourself rotating the same menu items over and over? Having your staples is great and also important to whip up a recipe on the quick. But what if just changing the spices you mix in can change the entire result of the recipe? I try to do this often with my meatballs and my bunless burgers (such as my Greek mint turkey burger). Have a great recipe for a meatball, and change the spices involved to give it a fresh taste like we do here with this Greek kofta.
What the heck is a kofta?
Wikipedia defines Koftas as “a family of meatball or meatloaf dishes found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of minced or ground meat – usually beef, chicken, lamb, or pork – mixed with spices and/or onions”. Traditionally, koftas are formed around a skewer and grilled. I do not have a grill or skewers in my tiny class B RV kitchen. None the less I still make these meatballs in the shape of a kebab sans the skewer.
Serve these bad-boys up with my homemade tzatziki sauce. The cool cucumber mint dipping sauce pairs so well with the rich koftas and brightens up the dish. One of my best food prep tips for being consistent with healthy eating is to have pre-cooked proteins ready to eat throughout the week. This recipe is perfect to have around, for breakfast, lunch, and dinner. Serve these on top of a greek salad, with rice, or with a simple tomato/cucumber salad on the side.
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