Go Back
beef kofta

beef kofta

Beef kofta, Mediterranean meatballs full of spices. Discover an easy and healthy high-protein dish that brings comfort and flavor.
Print Recipe Pin Recipe
Total Time 41 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 500 g lean ground beef
  • 1 unit onion finely grated
  • 2 clove garlic minced
  • 0.5 cup fresh parsley chopped
  • 0.5 cup fresh mint chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon chili flakes optional
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon olive oil

Method
 

  1. Preheat your oven to 200°C (390°F), or heat a grill pan over medium-high heat.
  2. In a large bowl, combine the ground beef, grated onion, minced garlic, parsley, mint, cumin, coriander, smoked paprika, cinnamon, chili flakes, salt, and black pepper.
  3. Mix well with your hands until all ingredients are evenly incorporated, but do not overwork the mixture to prevent dryness.
  4. Shape the mixture into small oval meatballs, about the size of a golf ball. If desired, thread them onto skewers.
  5. Brush each kofta lightly with olive oil.
  6. Arrange the koftas on a baking tray lined with parchment paper, or place them directly on the preheated grill.
  7. Cook for 15–18 minutes, turning once halfway, until the exterior is browned and the inside cooked through.
  8. Remove from the heat and let rest for 2 minutes before serving. Garnish with extra fresh herbs if you like.

Notes

Beef kofta stands out as one of the most beloved dishes in Mediterranean cuisine, prized for its unique blend of spices and satisfying texture. This recipe is extremely versatile: you can serve kofta as a quick main dish, enjoy it inside pita bread with fresh salad, or even add it to a mezze spread alongside hummus and tzatziki.

Handy tips and flavor upgrades

To keep your kofta juicy, choose ground beef with a bit of fat (about 15% is ideal). If you prefer leaner meat, just take care not to overcook! For an extra kick, add a dash of sumac or allspice, or swap beef for lamb if you want a more traditional Middle Eastern touch.
Soaking wooden skewers in water for 20 minutes before grilling prevents them from burning. If making meatballs without skewers, a gentle flattening with your palm helps them cook evenly.

Preparation techniques for the best results

Mix the ingredients just until combined—overmixing makes kofta dense. Letting the mixture chill for 10–15 minutes helps flavors meld and the shape to hold better on the grill or tray.
Cook over medium-high heat and avoid pressing down with a spatula, which can squeeze out precious juices. Rest for a couple of minutes after cooking for maximum tenderness.

Serving suggestions and creative variations

  • Serve with yogurt-garlic sauce and a squeeze of lemon for extra brightness.
  • Pair with a fresh chopped salad, roasted vegetables, or fluffy rice pilaf.
  • If you enjoy bold flavors, mix in a tablespoon of pine nuts or dried currants for a subtle sweet crunch.
  • Vary your herbs: try cilantro or basil for a unique twist on the classic.
With a little prep and the right balance of spices, beef kofta easily becomes a go-to favorite for weeknight dinners or festive gatherings. Experiment and make it your own—the possibilities are endless!