September arrives and life gets hectic. This is when I rely on my slow cooker to deliver simple, nourishing meals that require minimal hands-on time. But slow-cooker dinners don’t have to mean the same old stews and chilis every night. Brighten your weeknight menu with Turkey Kofta served with a Moroccan-style yogurt sauce. It’s flavorful, protein-rich, and naturally gluten-free.
Disclosure: this post is a collaboration with Butterball Farm to Family. As always, opinions are my own and I only recommend products I use and trust.
Choosing healthy turkey without antibiotics and hormones
I love turkey for its juicy texture and deep flavor — it’s like chicken with an extra layer of savory character. When selecting poultry, I’m careful about how it’s raised because I want to avoid added antibiotics or hormones. That’s why products labeled “no antibiotics ever” and “hormone and steroid free” are important options for anyone trying to eat more consciously.
Butterball’s Farm to Family line is one example of fresh, all-natural turkey raised without antibiotics and without added hormones or steroids, consistent with USDA standards. Using responsibly raised turkey makes it easy to prepare wholesome meals your family will enjoy.
What is kofta?
Kofta, popular in Middle Eastern and North African cuisines, are seasoned meatballs or meat patties packed with herbs and spices. Traditionally made with lamb or beef, they are equally delicious when made with ground turkey for a lighter twist. To keep this recipe gluten-free, I swap the usual breadcrumbs or cracked wheat for gluten-free rolled oats, which also add fiber and help bind the mixture.
Kofta are versatile and easy to prepare in large batches for freezing. You can grill, bake, pan-sear or slow-cook them. My favorite method is slow-cooking them in a fragrant tomato sauce so they stay moist and melt-in-your-mouth tender.
Turkey Kofta with Moroccan Yogurt Sauce
Slow-Cooker Friendly and Gluten-Free
These kofta are great as a high-protein snack with the yogurt dip, or served as a full meal. For a satisfying plate, serve them on gluten-free whole-grain flatbread with fresh parsley, sliced tomato and cucumber, then drizzle with the yogurt sauce. For a lower-carb option, serve in lettuce wraps.
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 freshly ground black pepper
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 of salt and pepper
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1/4 cup onion
- 2 cloves garlic
- 1/2 tbsp ground cumin
- 1 tbsp harissa (or 1/2 tbsp red pepper flakes, optional)
- Juice and zest of 1 lemon
- Pinch of 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
- Set the slow cooker to high and add the olive oil to warm.
- In a large bowl, combine all kofta ingredients with your hands until evenly mixed. Form the mixture into about nine kofta shapes — traditionally they are elongated, roughly 3 inches long and 1½ inches wide. You can also shape them as small meatballs if you prefer.
- Place the kofta in a single layer in the heated slow cooker to brown. If you don’t have a slow cooker, brown them in a skillet on the stovetop.
- Prepare the yogurt sauce by combining all sauce ingredients in a food processor or blender and pulsing until smooth. Transfer to a bowl and chill until ready to serve.
- Turn the kofta to brown the other side. Pour the tomato sauce ingredients over the kofta so they are mostly covered.
- Reduce the slow cooker to low, cover, and cook for 5 hours. If using the stovetop method, simmer covered on low for 40 minutes, then remove the lid and simmer for an additional 15 minutes to thicken the sauce.
- Serve the kofta on gluten-free flatbread or lettuce leaves. Top with sliced cucumber, tomato and minced parsley. Drizzle with the Moroccan yogurt sauce or offer it on the side as a dip. Enjoy!