Koftas or meatballs are baked in a korma sauce made rich, creamy and delicious with PHILADELPHIA Dill Cream Cheese product.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion, quartered
1/4 cup loosely packed fresh dill
1 piece gingerroot (1/2 inch), chopped
2 cloves garlic
1 lb. (450 g) lean ground lamb
12 Ritz Crackers, finely crushed (about 1/3 cup)
1/3 cup Philadelphia Dill Cream Cheese Product, divided
1/4 cup plain nonfat yogurt
1/2 cup water
2 Tbsp. fresh lemon juice
1 tsp. garam masala
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. red chili powder or cayenne pepper
1 tsp. chopped fresh dill
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How do I make it ?
Heat oven to 400ºF.
Process first 4 ingredients in food processor until finely chopped; transfer to large bowl. Add lamb, cracker crumbs, 2 Tbsp. cream cheese product and egg; mix with hands until well blended.
Shape into 24 (1-inch) meatballs; place in 13x9-inch baking dish sprayed with cooking spray. Bake 15 min. Meanwhile, whisk remaining cream cheese with all remaining ingredients except chopped dill until well blended.
Pour sauce over meatballs. Bake 20 to 25 min. or until sauce is thickened and meatballs are done (160ºF). Top with chopped dill.
Kraft Kitchen Tips!
Prepare using ground beef or chicken.
Serve with naan or hot cooked rice.
Serve with Malabar Coconut Shrimp.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 7 g
Cholesterol 85 mg
Sodium 190 mg
Carbohydrate 9 g
Fibre 1 g
Sugars 3 g
Protein 15 g
Makes 6 servings, 1/6 recipe (135 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.