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Title: Slow-Cooker Kofte In Tomato-Lime Broth
Categories: Citrus. veg, Herbs, Dairy, Meatballs
Yield: 5 servings

1 Lime
4 cl Garlic; smashed, peeled
1 c Chopped dill, mint, parsley
- or a combination; more for
- serving
1/2 c Full-fat Greek yogurt
1 1/2 ts Ground turmeric or another
- warm spice, like baharat,
- paprika, cumin, coriander,
- allspice or a mix
Salt & black pepper
2 lb Ground lamb, beef, turkey or
- combination
3 pt Cherry or Sungold tomatoes
Granulated sugar

Use a vegetable peeler to peel the rind off the lime in
wide strips. Add the rind to a 6- to 8-quart slow
cooker, along with the garlic and ¼ cup water. (Reserve
the lime.)

In a large bowl, stir together the herbs, yogurt,
turmeric, 2 teaspoons salt and 1 teaspoon black pepper.
Add the meat and use your hands to combine. Form the
meat into 8 balls (roughly 4 1/2 ounces each) and add to
the slow cooker in a single layer. If they don’t fit in
one layer, add a few tomatoes to buffer the meatballs
from one another, then add another layer of meatballs.
Add the cherry tomatoes, season with salt and pepper,
then cover and cook on low until the meatballs are
cooked through, 3 to 4 hours.

Transfer the meatballs to plates, then remove and
discard the garlic and lime peel. Burst most of the
tomatoes by smashing them on the side of the slow cooker
with a spoon. Squeeze the reserved lime into the slow
cooker, then season to taste with salt, pepper and
sugar. (The sugar helps compensate for too-tart
tomatoes.) Spoon the tomatoes and broth on top of the
meatballs, along with more fresh herbs.

By: Ali Slagle

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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