Slow-Cooker Kofte in Tomato-Lime Broth Recipe (2024)

Does anyone have any tips on how long this might take an Instant Pot?

Very good. Did not have cherry tomatoes on hand, so used a can of diced tomatoes. Added an egg to the meat mixture because I like my meatballs to not fall apart. When my son arrived, he said it smelled amazing walking up to the house.

I made this tonight and while it didn't rock my world, it was easy and very tasty; the husband and teen boys liked it a lot and cleaned their plates. I used even amounts of mint, parsley and dill for the herbs; and allspice, turmeric and paprika for the spices. Served with couscous and topped with roasted pine nuts. Next time, I may skin and half some roma tomatoes instead of using the cherry ones, just to have less skin to contend with. Will definitely make again as a weeknight dinner.

Made this with Beyond meat burger for my vegetarian friends. The dish turned out lovely. I didn't have dill, so I used a combination of fresh mint, cilantro, and parsley. I will definitely make this again but maybe add a little more turmeric.

You can use a 200 degree oven instead, put in a dutch oven and bake for the same time.

Made this for dinner last night and it was quite good. The store was out of lamb and I used beef, but I'd like to do a blend of beef/lamb next time. I used equal parts mint and dill for the herbs, and mixed in 1/2 teaspoon each of allspice, coriander, cumin, paprika and cured sumac. Served it over a bed of orzo and sprinkled crumbled feta and more mint on top.

I had the same question about using the Instant Pot. I found this conversion sheet in a couple of places and it looks reasonable. https://5dinners1hour.com/instant-pot-cheat-sheet/

I made this with beyond meat burger. I used the stove top cooking method, and the meatballs were not dry at all

I thought her times at pressure were a little short, but one should always expect that you might have to put the top on and cook it a little longer. My starting point for converting is thirds (or threes, depending which direction you're going)--stove top is about 1/3 the amount of time for a slow cooker and cooking at pressure is about 1/3 the time for stovetop.

A couple of people asked about subbing chicken or a veggie mixture like Beyond Burger. My fear is they would dry out during the long cooking. But I make grilled or broiled kofta pattys using Beyond Burger and they are delicious. They just cook in under 6 minutes.

This was so good! I was searching for a low-carb/keto recipe and this really worked. Amped up the quantity of spice a tiny bit. Use a combo of cumin, coriander, tumeric, and garam masala for a total of 2 tsp.

This was excellent and so easy. I used 1/2 lamb and half pork. A healthy cup of chopped dill and extra turmeric. I made 10 meatballs and could fit them perfectly in my instapot I 1 layer. Wine pairing: rose

It says above: Tip To make this dish on the stovetop, cook the tomato sauce first (follow the timing in step 3 here), then add the meatballs and cover to cook through.

Followed the recipe to a "T". Subtle and delicious flavors. In future, I would put the lime peels into a herb container or wrap in cheese cloth or the like, to make it easier to fish them out. I had sufficient left over for another meal. Served on a bed of garlic sauteed spinach.

Made this tonight :) Brothy, herby, delicious and simple! Used more herbs than called for. I left the lime peel in accidentally and it’s so good that way. Beef/mint/parsley cous cous. I’ll make this again.

Part II I added 1 tsp turmeric, 1 teaspoon garam masala and 1/2 teaspoon paprika. I did slightly less salt than the recipe called for as well.

I just made this and will add it to my rotation! Very good. You don’t need to add an egg to the meat because the yogurt functions as a binder. You will want to skim the fat off the top of the broth after cooking, depending on the fat content of your ground meats. I see some notes about bitterness from the lime — make sure you don’t get the white pith when you peel the zest. I skipped the sugar — fat balances acid better than sugar. Add butter if it’s too acidic for your taste.

We thought this was a very tasty and quick weeknight meal. I used ground venison because my husband is a hunter and I'm always looking for ways to use it. I incorporated some of the other comments on here by using a lemon instead of lime, using a teaspoon each of turmeric, cumin, and coriander, mincing some red onion to put in the meatballs, and cooking in the pressure cooker for 9 minutes. I have a quart of leftover tomato sauce to freeze and serve with baked meatballs another time!

Not our favorite. The meatballs were very dry, and the dish was overall just bland. Definitely add an egg to the meatballs if using Turkey as we did.

The spicing ratios need to be ignored. 1 teaspoon for 2 lbs of meat is not enough to even know it's there, and only something like turmeric would be detectable. This recipe is a decent base, though, and the sauce wholly depends on the quality of the tomatoes.

I must have got too much pith with the lime strips. The "broth" ended up bitter. The addition of sugar just made it bitter and sweeter. This is a good way to cook meatballs though. Next time I'm doubling the spices and adding onion to the meat.

Wonderful recipe; I doubled the spices, including mint, parsley, and added more lime juice and a little hot pepper.

Followed the recipe. Did 1/2 lamb and 1/2 beef. 1/2 parsley and 1/2 mint. All cumin. Served over brown rice & quinoa. No leftovers! And another night of not turning the oven on in this heat! Not mind blowing, but a decent dinner. Will repeat!

made with turkey. really enjoyed but the lime peel made for a lot of bitterness. i didn’t totally mind, but i’m surprised not to see more comments about it

They say Greek yogurt production is very bad for the environment.

Thanks for the tip on the 200° oven, reader. Worked perfectly as I no longer have a slow cooker or an InstantPot!

Cooked this again in instant pot w beyond beef and shawarma seasoning (per the comment I left after the first time). One additional note I wanted to include this time was that the dish came out a bit bitter and I suspect I might’ve peeled the lime w too much pith. Next time I’ll try microplaning the zest instead. I also think juice from half a lime is plenty. Otherwise as wonderful as the first time I made it.

We really liked this! The lime in the sauce is so tasty!

Made a big mistake with this one. I put the whole peel of the lime into the slow cooker rather than just the rind. The broth ended up too bitter to eat.

I've been a member here for a number of years and have had great success with all of the recipes. However this one is a D- for the meatballs and an A+ for the sauce which I'll again. The meatballs were very dense, the leftover ones from the refrigerator were so hard to cut we just laughed. I used all beef and parsley for the herbs. I will use my own meatball recipe if I make this again.