Twisted Beef Koftas (Middle-Eastern Meatballs)

"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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photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
Ready In:
35mins
Ingredients:
11
Yields:
15 meatballs
Serves:
2-4
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ingredients

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directions

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

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Reviews

  1. 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 Recipe #47590. Thank you for posting! *Made for PAC Fall 2008.*
     
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Tweaks

  1. 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 Recipe #47590. Thank you for posting! *Made for PAC Fall 2008.*
     

RECIPE SUBMITTED BY

Full time college student majoring in Secondary Education- English. I spend my time maintaining my 4.0, playing computer games with my boyfriend and taking my rat terrier to the park. I really would like to be someone who cooks exotic, healthy and delicious foods and I try to expand my mental cookbook all the time. I learned all I know about cooking from my mom and great grandmother, who is currently 97 and still driving, and still call them if I can't remember specifics for a dish. I have an immune disorder and accompanying hypoglycemia which restricts my diet. ( I have to eat protein every few hours to feel healthy, and also must be careful to eat very little "processed foods." No fast food or microwavable yummies for me. :( )
 
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