Beef Kofta Meatballs

5 from 2 votes

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.

Prep Time10

Cook Time18

Total Time28

Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Diet: Gluten Free, Low Lactose

Servings:

Calories: 224kcal

Author: Olivia Parsons

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.

Nutrition facts are an estimate.

Nutrition