September is here and life is busier than ever. This is the season I rely on the slow cooker to bring simple, healthy dinners to the table with minimal fuss. But slow-cooker meals don’t have to be the same old stews and chilis—try this flavorful Turkey Kofta with Moroccan Yogurt Sauce. It’s protein-packed, gluten-free, and perfect for busy weeknights.
Disclosure: this post is a collaboration with Butterball Farm to Family. As always, all opinions are my own, and I only recommend products I believe in and enjoy.
Choosing healthy turkey without antibiotics and hormones
I’ve always loved turkey for its flavor and juiciness—think of it as chicken with the flavor dial turned up. When I buy poultry, I pay close attention to how it was raised because avoiding unnecessary antibiotics and hormones is important to me. If you look for turkey labeled as raised without antibiotics and free of added hormones and steroids, you’ll get all the flavor with greater peace of mind.
What is kofta?
Kofta are spiced meatballs popular across the Middle East and North Africa. Traditionally made with lamb or beef, they’re full of herbs and warm spices. For a lighter twist, this recipe uses ground turkey and keeps the dish gluten-free by swapping cracked wheat or breadcrumbs for rolled oats, which also add extra fiber.
Kofta are easy to prepare, freeze well, and can be cooked many ways—grilled, baked, pan-fried, or slow-cooked. My favorite is slow cooking them in a fragrant tomato sauce so they stay moist and tender.
Turkey Kofta with Moroccan Yogurt Sauce
Slow Cooker-Friendly and Gluten-Free!
These turkey kofta are delicious on their own as a protein-packed snack, or served as a full meal on gluten-free whole grain flatbread with fresh parsley, tomato, cucumber, and a generous drizzle of Moroccan yogurt sauce. For a lower-carb option, serve in lettuce wraps.
What’s your favorite way to cook with fresh, natural turkey? Share in the comments below.
Turkey Kofta with Moroccan Yogurt Sauce – Slow Cooker-Friendly and Gluten-Free!
A fragrant, protein-packed dish that combines spiced turkey kofta with an herbaceous Moroccan-style yogurt sauce. Make it in the slow cooker for an effortless weeknight dinner. Serve with gluten-free flatbread or lettuce leaves.
Servings: 4
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 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 cumin
- 1 tbsp harissa (or 1/2 tbsp red pepper flakes, optional)
- 1 lemon, juiced and zested
- 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 your slow cooker to high and add the olive oil to warm.
- In a large bowl, combine all the kofta ingredients. Mix by hand until evenly combined.
- Form the mixture into kofta shapes: traditionally they are longer than a meatball—about 3 inches long and 1½ inches wide. You should have roughly nine kofta.
- Add the kofta to the slow cooker in a single layer and let them brown on the first side. (If you don’t have a slow cooker, brown them in a skillet on the stovetop.)
- While the kofta brown, prepare the yogurt sauce. Combine all yogurt sauce ingredients in a food processor or blender and pulse until smooth. Transfer to a bowl and chill in the refrigerator until serving.
- Turn the kofta to brown the other side. Pour the tomato sauce ingredients over the kofta, covering them evenly.
- Switch the slow cooker to low, cover, and cook for 5 hours. (If using the stovetop: simmer covered on low for 40 minutes, remove the lid, and cook 15 more minutes to reduce the sauce.)
- To serve, place kofta on flatbread or lettuce leaves, top with tomato, cucumber, and minced parsley. Drizzle with the Moroccan yogurt sauce or serve it on the side for dipping. Enjoy!
Tried this recipe? Let us know how it turned out in the comments.