Enjoy the flavors of middle eastern kofta kebabs made into easy homemade meatballs! Using fresh herbs and simple pantry spices, these meatballs are baked in the oven for ultimate ease. Serve over rice with yogurt sauce and a fresh vegetable salad for a 30 minute dinner.
Kofta are middle eastern kebabs of spiced minced meat. They are typically made from beef, lamb, or a combination and are traditionally grilled on skewers. This recipe takes inspiration from the flavors of kofta and turns it into easy oven-baked meatballs that are attainable for the home cook.
These Beef Kofta Meatballs are an ideal 30-minute dinner packed with flavor and made with pantry staples. The meatballs contain fresh parsley, onion, and garlic for a bright flavor along with middle eastern spices like cumin, turmeric, and paprika. They are rolled and baked in the oven for easy hands-off cooking. Serve them up with some basmati rice, yogurt sauce, and a fresh cucumber tomato salad for the most delicious dinner or meal prep.
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Why You'll Love This Recipe
- Bright, bold flavors. Fresh onion, garlic, and parsley add so much flavor to these meatballs.
- Simple pantry spices for kofta inspired flavors.
- Easy oven-baked method for hands-off cooking.
- This recipe is naturally gluten free, nut-free, and even dairy free.
- There are so many delicious ways to eat these meatballs—with rice, salad, on a pita, as a wrap, in a sandwich, etc.
- A 30-minute meal from start to finish!
Love quick & easy dinners? You'll also like my skillet chicken pot pie, air fryer halibut, sweet chili beef bowls, white chicken chili, and roasted vegetable pasta sauce.
Ingredients & Substitutions
Here is everything you'll need to make these baked kofta meatballs:
- Fresh onion, garlic, and Italian parsley—pulsing these together in a food processor adds a delicious bright flavor plus some moisture to the meatballs. I prefer a white or yellow onion, but red onion will work in a pinch.
- Lean ground beef—you could also use ground veal, lamb, or a combination.
- Paprika
- Cumin
- Turmeric—be careful because this can stain your hands or countertop.
- Red chili flakes—reduce or omit if you don't like spice.
- Salt
- Pepper
- Cinnamon—middle eastern flavors usually contain some warming spices like cinnamon.
- Optional: add some za'atar spice blend if you have it, but don't go out and buy it just for this recipe. If your meat mixture feels dry, add a splash of milk or an egg for firmer meatballs.
Equipment
This recipe requires minimal equipment. Ideally you have a food processor or blender to pulse the onion, garlic, and parsley. If you don't, just chop them very finely.
You will also need a baking sheet with parchment paper and a large bowl. Ideally you have an ice cream scoop or a cookie scoop to make even meatballs.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Preheat the oven to 425ºF and prepare a medium size sheet pan with parchment paper.
(1) Add the onion, parsley, and garlic to a small food processor. Pulse until finely chopped.
Scoop the mixture into a large bowl and add the beef.
(2) Add all the spices to the bowl and gently mix until thoroughly combined. Add a splash of milk if your mixture is seeming dry. If you like your meatballs really firm, add an egg. These meatballs are quite tender.
(3) Use your hands to form 18 meatballs, placing them on the baking sheet.
(4) Bake at 425ºF for 16-18 minutes until thoroughly cooked.
What to Eat With Kofta Meatballs
- Serve hot meatballs over basmati rice with tzatziki or a garlic yogurt sauce and fresh vegetables like a cucumber tomato salad.
- Serve over lettuce with some fresh veggies for a healthy salad.
- Wrap meatballs in a tortilla or pita bread for a kofta wrap. Dress it up with a yogurt sauce, lettuce, veggies, and even hot sauce.
- Dip meatballs in tzatziki, hummus, toum (garlic sauce), or a yogurt sauce.
Storage
Allow meatballs to cool before placing in an airtight container and refrigerating. Keep in the fridge for up to 4 days. Reheat in the microwave when ready to eat again.
You could also prepare meal prep containers ahead of time with rice, pita kofta meatballs, veggies, sauce, etc. These would be delicious to eat cold, or keep the rice and meatballs separately so you can heat them up.
Expert Tips
Here are some of my top tips and tricks for successful kofta meatballs:
- Don't skip the fresh onion, garlic, and parsley. Not only do they add so much flavor, but they add moisture to the meatballs.
- Be careful to not over-work the meat or your meatballs could end up tough.
- If your meatball mixture feels dry, add a splash of milk, or even a whole egg to tighten it up. These meatballs are naturally very tender.
- Get all the fixings and serve with basmati rice, yogurt sauce or tzatziki, fresh veggie salad, etc. It is such a delicious meal!
Frequently Asked Questions
While I have not tested it, I think that raw meatballs could freeze well. Mix and shape the meatballs. Place on a parchment-lined baking sheet and freeze for 1 hour until firm. Then transfer to a freezer bag or airtight container to freeze for up to 2 months. Bake from frozen, adding a few minutes of cook time.
Cooked meatballs can be re-heated in the microwave for 30-60 seconds, or in the air fryer or oven at 350ºF until warm.
These beef kofta inspired meatballs are a 30 minute meal packed with flavor and protein! You must try this recipe when you are craving middle eastern flavors. It's quicker than take out!
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Have you made these kofta meatballs? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Beef Kofta Meatballs
Ingredients
- ½ medium onion roughly chopped
- ½ bunch fresh Italian parsley
- 3 cloves garlic
- 1 lb lean ground beef
- 2 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- Pinch of cinnamon
- Optional: 1 teaspoon za'atar, 2-4 tablespoon milk, 1 egg
Instructions
- Preheat the oven to 425ºF and prepare a medium size baking sheet with parchment paper.
- Add the onion, parsley, and garlic to a small food processor. Pulse until finely chopped. Scoop the mixture into a large bowl and add the beef.
- Add all the spices to the bowl and gently mix until thoroughly combined. Add a splash of milk if your mixture is seeming dry. If you like your meatballs really firm, add an egg. These meatballs are quite tender. Use your hands to form 18 meatballs, placing them on the baking sheet.
- Bake at 425ºF for 16-18 minutes until thoroughly cooked.
- Serve hot over basmati rice with tzatziki or a garlic yogurt sauce and fresh vegetables. Enjoy!
Notes
- This recipe makes approximately 18 meatballs.
- The texture of the meatball mixture will depend on how fatty your beef is. If you find the mixture is a bit dry, add a few tablespoon of milk or an egg if you like firmer meatballs. This recipe is very tender.
- Serve over white rice with tzatziki or a garlic yogurt sauce with a fresh veggie salad like tomatoes and cucumber.
- These meatballs will keep in the fridge for up to 4 days. They are great to make for meal prep.
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