Kofta Meatballs

Bursting with fresh herbs and savory spices, kofta meatballs are a bold and flavorful twist on a weeknight classic. Traditionally, kofta is made with ground beef or lamb and flavored with seasonings common in Middle Eastern and Mediterranean recipes, such as cumin, coriander, mint and sumac. Kofta can be shaped into meatballs or skewered and grilled to make kofta kabobs.

In this recipe, ground lamb is mixed with onion, garlic, parsley, mint, oregano and a few dried spices that are probably already in your pantry. The lamb kofta meatballs are pan-fried, resulting in a crispy exterior, and then served over a bed of hot couscous with creamy yogurt and fresh tomatoes. It’s a restaurant-quality dinner that’s ready in under 30 minutes!

Ingredients for Kofta Meatballs

• Onion: Onion adds savory flavor and moisture that helps the meatballs hold their shape. If you don’t have a food processor, finely chop or grate the onion so it’s easy to incorporate into the meat mixture.
• Fresh herbs: Finely chopped parsley, mint and oregano add bright flavors and an herbal aroma that complement the flavor of the meat.
• Garlic: Minced garlic enhances the flavor of the meatballs with extra savoriness.
• Spices: The meatballs are seasoned with several spices to create a complex flavor profile. Lemon-pepper seasoning contributes zestiness and a bit of spice, paprika adds a hint of sweetness, and cumin adds warmth and earthiness.
• Ground lamb: Most ground lamb in grocery stores is an 80/20 blend, which means it’s 20% fat. The higher fat content results in meatballs with rich flavor and extra juiciness.
• Accompaniments: This recipe serves lamb kofta meatballs over hot cooked couscous with yogurt, tomato wedges, minced red onion and lemon wedges to add a squeeze of citrus.

Directions

Step 1: Prepare the herb mixture

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Use a food processor to mince the onion, parsley, mint, oregano and garlic cloves.

Editor’s Tip: No food processor? No problem! A chef’s knife and cutting board are all you need to mince these ingredients by hand.

Step 2: Prepare the meat mixture

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In a large bowl, mix the herb mixture with the lemon-pepper seasoning, salt, paprika and cumin. Add the ground lamb to the mixture and mix lightly but thoroughly.

Step 3: Shape the meatballs

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Wet your hands with water. Divide and shape the meat mixture into 16 evenly sized balls.

Editor’s Tip: A light touch is key to tender meatballs. Shape the meatballs gently, rolling each one between your hands until it begins to hold its shape.

Step 4: Pan-fry the meatballs

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In a large skillet, heat the oil over medium heat. Cook the meatballs in batches until browned all over and cooked through. Drain any grease and remove the meatballs from the skillet. Keep them warm until ready to serve.

Editor’s Tip: The easiest way to drain excess grease from meatballs is to place them on a paper towel-lined plate or baking sheet.

Step 5: Assemble the final dish

Serve the meatballs over hot cooked couscous. Top with Greek yogurt, tomato wedges and red onion. Garnish with mint leaves and lemon wedges.

Editor’s Tip: The meatballs, couscous and toppings can be served on individual plates or assembled on a large platter to serve family-style.

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Recipe Variations

• Use a different protein: Make kofta meatballs with ground beef, chicken or turkey instead of ground lamb. Ground poultry will result in leaner meatballs than beef or lamb.
• Make spicy meatballs: Add red chili pepper flakes or cayenne pepper to the meat mixture for a kick.
• Experiment with herbs: Add chopped fresh cilantro, dill or any other herbs you need to use up for extra herby flavor.
• Add cheese: Mix crumbled feta into the meat or sprinkle it on the finished meatballs.
• Serve with a different grain: Serve kofta meatballs over rice or quinoa instead of couscous, or try stuffing the meatballs in a pita.

How to Store Kofta Meatballs

Lamb kofta meatballs can be stored in an airtight container in the refrigerator for up to four days. Leftovers can be reheated in the microwave or on a lightly greased baking sheet in the oven.

Can you make kofta meatballs ahead of time?

If you want to get a head start on prepping dinner, you can prepare the meatball mixture ahead of time. Store the meatball mixture in a covered container in the refrigerator for up to one day in advance. You can also shape the meatballs ahead of time. Arrange the rolled meatballs on a baking sheet, cover them with storage wrap and store them in the refrigerator for up to one day in advance.

Can you freeze kofta meatballs?

Most meatball recipes, including kofta meatballs, hold up well to freezing. After cooking the kofta meatballs, let them cool completely before transferring them to an airtight container or resealable storage bag. Thaw the meatballs in the refrigerator overnight before you plan to enjoy them.

Kofta Meatball Tips

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Can you bake kofta meatballs in the oven?

Baking kofta meatballs in the oven is a great hands-free alternative to pan-frying. To bake kofta meatballs, omit the cooking oil from this recipe and arrange the meatballs on a baking sheet. Bake at 400°F for 20 to 25 minutes or until the meatballs are browned on the outside and no longer pink on the inside. Lamb kofta meatballs should be cooked to an internal temperature of 160°.

Can you make beef or chicken kofta meatballs?

Kofta meatballs made with ground beef, chicken or turkey will be just as delicious. To customize your kofta meatballs, substitute 1 pound of your preferred ground meat for the ground lamb.

What can I serve with kofta meatballs?

This recipe pairs lamb kofta meatballs with couscous, yogurt, tomato wedges, red onion and lemon wedges. If you’d like another way to serve kofta meatballs, pair them with a cucumber salad, hummus and pita wedges, rice, zucchini noodles or roasted veggies.