Beef Kofta Meatballs

5 from 1 vote

These Beef Kofta Meatballs are bursting with Middle Eastern spices, featuring a tender inside and perfectly charred outside. Serve in a warm pita with mint yogurt sauce and fresh veggies for a delicious meal!

Prep Time45

Cook Time23

Total Time1 8

Course: Dinner

Cuisine: Healthy, Middle Eastern

Keyword: beef kofta, beef kofta meatballs

Servings: loaded pitas

Author: Chelsea Lords

Cost: $15.12

Equipment

Sheet pan (15" x 10")

Ingredients

Cooking spray

Meatballs

1 large red onion divided, see note 1
1 pound ground beef 80/20, we need higher fat meat for this recipe!
1/2 cup panko breadcrumbs
1 large egg
1 tablespoon minced garlic
2 teaspoon cumin
2 teaspoons ground coriander
2 teaspoons paprika
1/2 teaspoon ground turmeric
1/2 teaspoon dried oregano
1/2 teaspoon beef bouillon powder
1/4 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes see note 2
Salt and pepper
2 tablespoons finely chopped fresh mint optional
1/4 cup finely chopped cilantro optional
1/3 cup flour

Mint Yogurt Sauce

1/2 cup plain Greek yogurt
1/4 cup finely chopped fresh mint
1 teaspoon minced garlic
1 lemon
1-1/2 tablespoons olive oil
1/4 teaspoon ground cumin

For Serving

6 pitas
1/2 cup plain Greek Yogurt
lemon
4 mini cucumbers thinly sliced widthwise
6 pieces lettuce leaf

Optional

Couscous
Pickled onions

US - Metric

Instructions

Preheat oven to 400℉. Generously grease a dark-colored rimmed sheet pan with cooking spray and set aside. Add flour to a small bowl and set aside.
Peel onion and cut in half. If desired, make pickled red onions with one half (see note 1) or save it for another recipe. Grate the other half on the large holes of a grater to get 1/2 cup grated onion. Add onion to a large bowl. Add remaining meatball ingredients (except flour). Season to taste with salt and pepper (I add 1 teaspoon salt and 1/2 teaspoon pepper). Gently knead ingredients until integrated, careful not to overwork the meat.
Scoop a heaping tablespoon of meat mixture and roll into an even ball. Repeat with remaining meat mixture to make around 25 meatballs. (I like lightly greasing my hands with cooking spray to make rolling the balls easier.) Roll each meatball in flour, lightly coating and shaking off excess. Arrange meatballs, spaced apart, on the sheet pan.
Generously spray meatballs with cooking spray. Bake 15 minutes, then use a metal spatula to gently flip meatballs to the other side. Bake another 5–8 minutes or until nicely golden brown/charred on each side and baked through.
Meanwhile, prepare optional sauce. Zest and juice the lemon to get 1/2 teaspoon zest and 1 tablespoon juice. Combine all sauce ingredients in a small bowl. Season to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk until completely smooth, then place in fridge for flavors to meld.
Lightly toast pitas (see note 3). Spread 2 tablespoons Greek yogurt on one side of each pita and sprinkle with salt to taste. On top, layer with lettuce, cucumber slices and, if desired, pickled red onions (see note 1). Add 4–5 meatballs and drizzle lots of sauce over everything. Enjoy immediately.

Video

Notes

Note 1: I love pickled red onions on these; here’s my super simple version: Very thinly slice half the red onion and place it in a bowl. Top with 2 tablespoon red wine vinegar, 1/2 teaspoon salt, and 1-1/2 teaspoon sugar. Stir to dissolve sugar. Toss every 5–10 minutes or so until softened (~30 mins). I usually start these first and stir throughout the process.

Note 2: Adjust red pepper flakes to preference. If you love heat, add a touch more—don’t love heat? Reduce or omit.

Note 3: To toast the pita, spray both sides of the pita with olive oil cooking spray (or brush lightly with oil) and char directly over the gas flames (at medium to medium-low heat) for a few seconds. Use tongs to flip until pitas are lightly charred.

Nutrition note: Nutritional information is for a serving of meatballs, toppings, and pita; pickled onions, couscous, and optional toppings are not included.

Storage: Store beef kofta meatballs, couscous, and mint yogurt sauce separately in airtight containers in the fridge. Keep toppings in a separate container. Reheat meatballs in the microwave, then add sauce and toppings before serving.

Nutrition