Twisted Beef Koftas (Middle-Eastern Meatballs)

Total Time
35mins
Prep
15 mins
Cook
20 mins

Traditionally made with lamb and mint, this is my own altered version of the scrumptious Indian dish. These meatballs are pretty spicy, so season to your known preferences. I like to use lots of pepper and cayenne and minimal salt. The prep time can be cut by preparing the ingredients in a food processor. All measurements are approximate, feel free to use what you have on hand! There are many ways to serve them. My favorite method is in a fresh, warm pita with a cucumber-yogurt sauce or with terriyaki and a handful of onions. My boyfriend likes to eat his with spicy mustard. Or for a flavor crossover use them as meatballs for spaghetti! Try a cool, light salad as a side, and don't forget dessert!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350.
  2. Mix all ingredients in a medium mixing bowl until well-blended (using your hands works best).
  3. Form golf-ball sized meatballs from the mixture and place, without touching, on an ungreased baking sheet.
  4. Bake until slightly browned and cooked through (approximately 20-25 minutes).
  5. Serve 'em up hot! (See Recipe Description for Suggestions).
Most Helpful

4 5

We're not fans of lamb (except the living version), so I was pleased to come upon your "twist" on these koftas. I used kashmiri chili powder for more chili flavor with a little less heat and halved the recipe. I opted for soy sauce and used garlic powder instead of garlic salt. I also roasted the bell peppers because I seem to be on a vegetable roasting kick lately. Great little meatballs that I served with pitas and Cucumber Raita. Thank you for posting! *Made for PAC Fall 2008.*