These Middle Eastern Kofta Meatballs are made with a blend of ground meats and aromatic spices and can be served for any occasion as an elegant appetizer or as part of a hearty main course.
Kofta meatballs are super delicious and rich in flavor and texture. The combination of ground lamb and beef, light citrus notes, and fresh herbs and spices results in tender, succulent Middle Eastern inspired meatballs. Serve them with creamy yogurt, hummus, or whipped feta and rice pilaf for a well-rounded meal.
Ingredients
- 1 pound ground lamb
- 1 pound ground beef (lean)
- Freshly grated lemon zest (yellow parts only)
- Fresh lemon juice
- Plain breadcrumbs
- Garlic
- Cumin
- Coriander powder
- Onion powder
- Paprika
- Salt and black pepper
- Crushed red pepper flakes
- Fresh parsley
- Plain whole milk yogurt, whipped feta, or hummus for serving
Please note that this recipe calls for lemon zest and juice. Always zest the lemon first before squeezing the juice. Use a microplane zester and only remove the yellow parts of the lemon. Avoid zesting the bitter white layer that sits under the yellow skin.
How to Make Middle Eastern Kofta Meatballs
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Combine ingredients: In a large mixing bowl, gently combine the ground meat with lemon zest and juice, breadcrumbs, minced garlic, cumin, coriander powder, onion powder, paprika, salt, black pepper, crushed red pepper flakes, and fresh parsley. Do not overmix, as this can result in tough meatballs.
- Form the meatballs: Using your hands or a small spring-loaded cookie scoop, shape the meat mixture into 16-17, 2″ meatballs. Place the meatballs on the baking sheet, making sure not to overcrowd them.
- Bake the meatballs: Bake in the oven for 20-25 minutes, or until the meatballs are cooked to an internal temperature of 165°F and browned.
- Serve: Remove the meatballs from the oven and let them cool for 5 minutes. Garnish meatballs with parsley, and pair with plain whole milk yogurt, whipped feta, hummus for dipping, and rice pilaf.
- Leftovers: Store leftover meatballs in an airtight container in the refrigerator for 3-4 days. Rewarm them in the microwave or a skillet on the stovetop.
Substitutions and Variations
- Ground meat: For a lighter option, substitute ground lamb and beef with ground turkey or chicken, or use ground pork and beef for a less gamey flavor profile. You can also use a plant-based beef substitute to make these meatballs.
- Breadcrumbs: Substitute regular breadcrumbs with panko breadcrumbs for a lighter texture. Or, use gluten-free breadcrumbs for a gluten-free option.
- Flavor: Use a pinch or two of allspice or nutmeg for an earthier flavor profile. For spicier meatballs, use more crushed red pepper or add a few dashes of cayenne pepper.
- Herbal notes: Add 2 teaspoons of finely chopped fresh mint, oregano, or dried herbs like thyme or rosemary for herb-forward meatballs.
- Citrus notes: Swap lemon zest and juice for lime or even oranges. Keep in mind that these alternatives can change the overall flavor profile of the dish.
- Cooking method: You can also grill these meatballs in a cast-iron skillet on the grill or cook them in batches in the air-fryer.
More Recipes to Enjoy!
- Pan-Seared Zucchini in Whipped Feta
- Sheet Pan Kofta Kebabs
- Garam Masala Lamb Chops
- Lemon-Shallot Pearl Couscous
Middle Eastern Kofta Meatballs
Kofta meatballs are super delicious and rich in flavor and texture. The combination of ground lamb and beef, light citrus notes, and fresh herbs and spices results in tender, succulent Middle Eastern inspired meatballs. Serve them with creamy yogurt, hummus, or whipped feta and rice pilaf for a well-rounded meal.
Ingredients
- 1 pound ground lamb
- 1 pound ground beef lean
- 1 teaspoon freshly grated lemon zest yellow parts only
- 1 tablespoon fresh lemon juice
- 1/3 cup plain breadcrumbs
- 3 cloves garlic minced
- 1 1/2 teaspoons cumin
- 1 teaspoon coriander powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley plus more for garnish
- Plain whole milk yogurt whipped feta, or hummus for serving
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, gently combine the ground meat with lemon zest and juice, breadcrumbs, minced garlic, cumin, coriander powder, onion powder, paprika, salt, black pepper, crushed red pepper flakes, and fresh parsley. Do not overmix, as this can result in tough meatballs.
- Using your hands or a small spring-loaded cookie scoop, shape the meat mixture into 2-inch meatballs, about 16-17 total. Place the meatballs on the baking sheet, making sure not to overcrowd them.
- Bake in the oven for 20-25 minutes, or until the meatballs are cooked to an internal temperature of 165°F and browned.
- Remove the meatballs from the oven and let them cool for 5 minutes. Garnish meatballs with parsley, and pair with plain whole milk yogurt, whipped feta, hummus for dipping, and rice pilaf.
- Store leftover meatballs in an airtight container in the refrigerator for 3-4 days. Rewarm them in the microwave or a skillet on the stovetop.
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