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–+ servings
kofta meatballs with tabouli salad on a light orange plate with white sauce and pita bread beside it with a fork beside the bowl and an orange coloured cup on a terrazzo patterned background
5 from 5 ratings

Juicy Baked Kofta Meatballs

Yield: 35 meatballs
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Author: Amina Al-Saigh
Transform authentic middle eastern Kofta into baked meatballs. Juicy, flavourful and ready in 12-15 minutes! These meatballs are freezer friendly and can be used in so many ways.
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Ingredients
  

  • 900 grams lean ground beef , 2 lb
  • 4 large garlic cloves
  • 1 cup parsley, loosely packed
  • 1 large yellow onion
  • 2 teaspoons seven spice, substitute allspice
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup breadcrumbs
  • oil spray

Instructions
 

  • Preheat the oven to 425F.
  • Peel and quarter the 1 large yellow onion, and peel the 4 large garlic cloves. Blitz the onions, 1 cup parsley and garlic in a food processor until finely chopped. You can also chop finely by hand if you don't have a food processor.
  • Combine the 900 grams lean ground beef , finely chopped vegetables, 2 teaspoons seven spice, 2 teaspoons paprika, 2 teaspoons kosher salt1/2 teaspoon black pepper and 1/2 cup breadcrumbs in a bowl. Mix well until all ingredients are well combined.
  • Shape into meatballs, roughly the size of 1 heaped measuring tablespoon. Meatballs should be uniform so they can cook evenly. I go for a roughly 1-inch meatball.
  • Place the meatballs on a parchment lined baking sheet. Do not place them too close together, ensure they are spaced at least 1 inch apart.
  • Spray the meatballs with oil spray. Bake for 12-14 minutes. Test one meatball to ensure it is fully cooked. Optional: broil for a few minutes to brown the tops.
  • Serve immediately. Top with shawarma white sauce.

Notes

  • You can use extra lean ground beef, but if you do, I suggest added 1-2 tablespoons of olive oil to the mixture to help them stay juicy.
  • If you shape the meatballs really small, they will take less time to cook, so be sure to adjust your timing.
  • You can also shape them into kofta shapes. Just ensure all of them are uniform in size so they cook evenly.
  • You can allow the meatballs to cool and then store in freezer bags and use them in so many ways!
Serving: 1g, Calories: 55kcal, Carbohydrates: 2g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 17mg, Sodium: 164mg, Potassium: 106mg, Fiber: 0.3g, Sugar: 0.3g, Vitamin A: 187IU, Vitamin C: 3mg, Calcium: 10mg, Iron: 1mg
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