Kofta Ground Beef Meatballs is the Middle Eastern cuisine version of meatballs or meatloaf— using ground beef, cinnamon, chili powder, and different spices. The aromatic spices will take your taste buds on an adventure.
Kofta Ground Beef Meatballs
Print RecipeIngredients
- FOR THE KOFTA:
- 2 small onions
- 13 ounces ground beef (20% fats)
- 13 ounces ground lamb
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon allspice
- ½ teaspoon nutmeg
- ¼ teaspoon chili powder
- 1 ½ teaspoons salt
- Medium bunch of flat-leaf parsley, finely chopped
- Medium bunch of mint, leaves discarded and finely chopped
- ⅓ cup pine nuts, toasted
- ⅓ cup dried currants
- Olive oil, for browning
- FOR THE TAHINI SAUCE:
- ¾ cup tahini
- Juice of two lemons
- 2 tablespoons champagne vinegar
- 4 medium to large cloves of garlic, minced
- 1 tablespoon pomegranate molasses
- 1 tablespoon olive oil
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons honey
- 3 tablespoons water
Instructions
1. Preheat the oven to 350°F. Then, line a baking sheet with aluminum foil.
2. For the kofta, grate the onions, then squeeze and drain the juices. Transfer squeezed onions to a big bowl and add the remaining ingredients and mix using your hands.
3. Roll 20 equal-sized meatballs, into an oval shape. Then, arrange the kofta on a baking tray in a single layer. Cover and refrigerate for 1 hour.
4. Heat the olive oil in a big skillet over medium-high heat and sear the kofta on all sides, about 4 minutes, or until golden brown. Work in batches, so they don’t get crowded in the pan.
5. Rearrange the kofta on the baking tray and bake in a preheated oven for 8 to 10 minutes.
6. Meanwhile, whisk the entire ingredients for the tahini sauce in a bowl. Season with salt, and if you want it to be skinny, add a small amount of water.
7. Serve the kofta with both the sauce drizzled or served on the side for dipping.
Note: Cooked kofta may be frozen and reheated as desired for an exquisite snack or simple dinner.
