September is here and life is busier than ever. This is the season I turn to the slow cooker for low-maintenance, healthy dinners that don’t skimp on flavor. Swap the usual stews and chilis for something bright and fragrant: Turkey Kofta with Moroccan Yogurt Sauce. Packed with protein and naturally gluten-free, it’s an easy, crowd-pleasing meal.
Disclosure: this post is a collaboration with Butterball Farm to Family. As always, all opinions are my own and I recommend only products I use and trust.
Choosing healthy turkey without antibiotics and hormones
I’ve always loved turkey for its juicy texture and rich flavor—think of chicken with the volume turned up. When I buy meat, I pay attention to how it’s raised because I want to avoid hormones and antibiotics whenever possible. That’s why I’m happy to use the Farm to Family line by Butterball, which offers turkey raised with a no-antibiotics-ever policy and is free of added hormones and steroids in accordance with USDA rules. Choosing naturally raised turkey gives you better peace of mind and great taste.
What is kofta?
Kofta are a classic Middle Eastern and North African meat preparation—spiced meatballs or small oblong patties usually made with lamb or beef and loaded with herbs and aromatics. In this lighter version, ground turkey stands in beautifully while maintaining the savory, spiced character. To keep the dish gluten-free, I swap cracked wheat or breadcrumbs for gluten-free rolled oats, which also add extra fiber and keep the kofta tender.
Kofta are easy to make ahead and freeze well. They can be grilled, baked, pan-fried or gently slow-cooked in a fragrant tomato sauce to lock in juiciness and develop deep flavor. My favorite method is the slow cooker for hands-off convenience and consistent results.
Turkey Kofta with Moroccan Yogurt Sauce
– Slow Cooker-Friendly and Gluten-Free!
Enjoy kofta with the Moroccan yogurt sauce as a protein-rich snack, or make a full meal by serving on gluten-free whole grain flatbread with fresh parsley, tomato and cucumber. For a lower-carb option, wrap the kofta in large lettuce leaves. The cool, tangy yogurt sauce balances the warm spices beautifully.
What’s your favorite way to cook with fresh, natural turkey? Share your ideas in the comments below!
Turkey Kofta with Moroccan Yogurt Sauce – Slow Cooker-Friendly and Gluten-Free!
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Ingredients
Kofta (Meatballs)
- 2 tbsp olive oil
- 1 lb ground turkey (antibiotic-free, hormone-free)
- 1 cup rolled oats (gluten-free)
- 1 clove garlic minced
- 1 large egg
- 1/4 cup fresh parsley minced
- 1/4 cup onion minced
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/4 tsp black pepper freshly ground
Tomato Sauce
- 1 1/2 cups crushed tomatoes
- 1/2 cup water
- 1 clove garlic minced
- 1/2 tbsp ground cumin
- 1 tsp paprika
- 1/4 tsp cinnamon
- pinch salt and pepper
Yogurt Sauce
- 1 cup Greek yogurt plain
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1/4 cup onion
- 2 cloves garlic
- 1/2 tbsp cumin
- 1 tbsp harissa (or 1/2 tbsp red pepper flakes, optional)
- 1 lemon juiced and zested
- pinch salt and pepper
Serve with:
- 4 flatbreads or lettuce leaves
- 1 tomato sliced
- 1/2 cucumber cut into half crescents
- 1/4 cup fresh parsley minced
Instructions
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Set the slow cooker to high. Add the oil and cover to warm the insert.
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In a large bowl, combine all kofta ingredients with your hands. Form the mixture into about nine kofta—each roughly 3″ long and 1½” wide—or into round meatballs if preferred.
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Place the kofta in a single layer in the warm slow cooker to brown. (If you’re not using a slow cooker, brown them in a skillet on the stove.)
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While the kofta begin to brown, make the yogurt sauce. Combine all yogurt sauce ingredients in a food processor or blender and pulse until smooth. Transfer to a bowl and chill until ready to serve.
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Turn the kofta to brown the other side. Pour the tomato sauce ingredients over the kofta, covering them as much as possible.
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Reduce the slow cooker to low, cover and cook for 5 hours. (Stovetop method: simmer covered in a large pot over low heat for 40 minutes, then remove the lid and cook 15 more minutes to thicken.)
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Serve kofta on gluten-free flatbread or lettuce leaves. Top with cucumber, tomato and minced parsley, and drizzle or dip with the yogurt sauce. Enjoy!
Tried this recipe?
Let us know how it was!