Mediterranean Diet Friendly Rosemary-Garlic Beef Kofta Bites with Carrot

Total time1 hr

Prep time20 min

Cook time25 min

Mediterranean Diet Friendly Rosemary-Garlic Beef Kofta Bites with Carrot

Ground beef seared until deep brown and glossy on the outside, packed with fresh garlic, rosemary, cumin, and parsley in every bite — these kofta bites deliver serious flavor without any fuss. Alongside them, thyme-roasted carrot rounds turn sweet and caramelized at the edges, roasted in good olive oil until fork-tender. The combination of lean protein, fresh herbs, and simply prepared vegetables makes this a natural fit for anyone eating the Mediterranean way. A scatter of parsley at the end brightens the whole plate and ties the herby, garlicky notes together. It's an easy weeknight dinner or a shareable appetizer platter, and either way, it hits that satisfying balance of hearty and fresh. Simple technique, real ingredients, big flavor — exactly what this style of eating is all about.

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Ingredients

4 servings

For the kofta

1 lb ground beef (80/20)
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken Mary's Organic 93% Lean Ground Chicken, 16 oz
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Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
3 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp ground cumin
¾ tsp fine sea salt
1 tbsp olive oil

For the carrots

1 lb carrots, peeled and sliced into ½-inch rounds
1 tbsp olive oil
½ tsp fine sea salt
1 tsp fresh thyme leaves

For serving

1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Toss the carrot rounds with 1 tbsp olive oil, 1/2 tsp salt, and the fresh thyme leaves on the prepared baking sheet, spreading them in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are golden and the rounds are tender when pierced with a fork.

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