Kofta is a Middle Eastern dish that is traditionally made as meat on sticks or kebobs and usually made of lamb. While I enjoy eating kofta in this traditional way, making them into meatballs saves a lot of time on my end and I can double this recipe for meal prep during the week! I also prefer a pork and beef combination for my kofta which is what is in the recipe but you can substitute lamb if you prefer.
When serving my kofta meatballs, I love adding these on top of a warm bed of basmati rice and then adding a fresh feta, cucumber and tomato salad over top of that. I love the mixture of warm and cool food items together! The salad also helps lighten the heaviness of meat.
I hope you give this one a try! It has always been a real crowd pleaser when I make it and I am sure it will be the same for you.
- 1 lb ground beef 80-85% lean. You want a little fat here to keep the meatballs tender
- 1 lb ground pork you can substitute ground lamb for the pork
- 1 small onion grated finely on a cheese grater or microplane. You are looking for getting something similar to onion pulp instead of chunks of onion
- 2 cloves of garlic grated finely on the cheese grater or microplane
- 1 slice of bread soaked in water
- 1/4 tsp ground cinnamon
- 1/2 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp salt
- 1 cup basmati rice
- 1 tbsp olive oil
- 1 3/4 cups water
- 1 tsp salt
- 2 tomatoes cut into large chunks
- 1/2 cucumber cut into large chunks
- 1/4 cup crumbled feta
- 2 tbsp fresh dill course chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp olive oil
- 1 lemon juiced
To make the Meatballs
- Add all of your ingredients except the bread to a large bowl
- Pre-heat your oven to 350 degrees
- Now take your slice of bread that has soaked in water and pick it up a squeeze out the water
- Add the bread to the bowl with your other ingredients and mix well. Keep mixing your mixture for about 5 minutes until it starts to look smooth.
- Now grab a handful (about 1/8 cup full) of the meatball mixture and roll it into a ball.
- Place your rolled meatballs on to a baking sheet
- Continue to do this until you have made all of the meatballs
- Now place your meatballs into the oven and bake for 15 minutes
- While the meatballs are baking, I like to start making my rice and salad (directions below)
- After 15 minutes remove from the oven and turn on your broiler
- Once the broiler is ready, add your meatballs back into the oven under the broiler to crisp up on the edges (about 2-3 minutes)
- After 2-3 minutes, remove the meatballs from the oven and serve immediately with rice and your salad
- Heat your olive oil on medium high heat in a medium sauce pan with lid
- Now add your rice and mix around to coat well
- Increase the heat to high heat
- Add your water and bring to a boil
- Once it comes to a boil, add your salt, bring the temperature down to low and place the lid on top and cook for about 10 minutes or until all the water is absorbed
- Prepare your tomatoes and cucumbers by cutting them up into large cubes. It doesn't need to be perfect.
- Add this a medium bow
- Next add your feta, salt, pepper, dill, olive oil and lemon juice and mix well and set aside