Kofta Meatballs

• 1 pound ground lamb
• 1 egg
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped pistachios
• 2 cloves crushed garlic
• 1/4 cup finely chopped mint
• 1/2 cup bread crumbs
• Salt and pepper to taste

Coconut Rice

• 2 cups jasmine rice
• 1 can full-fat coconut milk (15 ounces)
• 1 3/4 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chopped cilantro
• 1 lime sliced into wedges

Zucchini & Pistachios

• 2 medium-sized zucchini
• 1/2 cup chopped pistachios
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 garlic cloves, chopped

1. Preheat oven to 375°F. To prepare meatballs, mix meat with all ingredients thoroughly but try to not overmix.
2. Line a baking sheet with foil or parchment. Roll the meat into bite-sized meatballs, about 1 tablespoon. Place the meatballs at least 2” apart on the lined baking sheet. Once the sheet is full, bake the meatballs for 15 to 20 minutes. While the meatballs bake, prepare the rice and zucchini.
3. To prepare coconut rice, bring the rice, coconut milk, broth, salt, and pepper to a boil over medium-high heat. Reduce the heat to low and cook covered for 15 minutes until the rice is cooked and the liquid is absorbed.
4. Sprinkle the cilantro over the top of the cooked rice and fluff the rice with a fork to mix the cilantro in. Serve with slices of lime.
5. To prepare zucchini and pistachios, heat a large heavy-bottom skillet over medium heat. Slice the zucchini thinly on the bias. Add all the ingredients and sauté until the pistachios are toasted and the zucchini have softened and browned slightly.