These Beef Kofta meatballs are Mediterranean spiced, grilled to perfection, and then served on flatbread with a light and refreshing yogurt-mint sauce! Low carb, paleo, and whole 30 compliant.
Serve alongside other Middle Eastern favorites such as Tabbouleh, Naan, and some Baklava for dessert!
I just love Middle Eastern cuisine. Such simplicity, but big flavor. Next to salt and pepper, cumin is easily the most used spice in my kitchen, which is a main spice in Indian food and in these Beef Kofta Meatballs. This dish reminds me of something you would get at an awesome street fair or while traveling through New Delhi. They are absolutely delicious!
What is Kofta?
Kofta is a Lebanese dish typically found across the Eastern Mediterranean and Central and South Asia. Spiced ground meat (traditionally lamb), is skewered in the form of a cigar log shape or made into kebobs. The recipe we’re sharing today is a modern and simpler version using ground beef and formed into meatballs. This saves times, but doesn’t skimp on taste!
Beef Kofta Recipe
Traditional lebanese kofta is ground meat (lamb, beef, sometimes chicken), with herbs and spices. Simple, whole ingredients combined to make the most flavorful meatballs. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Meat: We like these best with lean ground beef, which isn’t gamey like lamb can be, is cheaper, and more readily available.
- Aromatics: Fresh garlic and sweet onion.
- Herbs: Fresh parsley and mint.
- Seasonings: Coriander, cumin, ginger, kosher salt, and pepper.
- Serve with: These beef kofta kebabs pair perfectly with Tzatzki sauce, Naan, and a side of Tabbouleh.
How to Make Kofta Meatballs
For our version of kofta kebobs, we’ll be making meatballs, threading them on skewers, and grilling. Here’s a brief summary of what to do:
(Scroll below to the printable recipe card for details and measurements.)
- Purée aromatics and herbs: Place garlic, onion, and parsley in a food processor. Pulse until all the ingredients are puréed.
- Combine the ingredients: Combine the purée mixture with the beef and seasonings until all the ingredients are incorporated.
- Form the meatballs: Form mixture into 18 uniform meatballs.
- Thread on skewers: Thread meatballs onto metal skewers and transfer to a baking sheet; flatten meatballs slightly.
- Cover and Chill: Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
- Grill: Preheat an outdoor grill to medium-high; oil grates. Place skewers on the grates, close lid, and cook for about 4 minutes per side or until meat is cooked through (160 degrees F in the thickest part.)
Kofta Kebab Tips for Success
- Fresh herbs: With very few ingredients needed, make sure they’re the freshest and best quality for optimal flavor.
- Use a cookie scoop: Using a cookie scoop to form the meatballs ensures they’re the same size and will cook all the same.
- Opt for metal skewers: If you can, use metal skewers. If you only have wood ones, make sure to soak them in warm water for at least 30 minutes before threading the meatballs to avoid them from burning.
- Chill the mixture: There is no egg or breadcrumbs in these meatballs to bind them, so chilling them for a few hours before cooking really helps them hold their shape.
Make Ahead and Storage
- To freeze raw: Prepare the meatballs as directed. Then place raw meatballs on a cookie sheet lined with parchment paper. “Flash freeze” uncovered about 1 hour or until firm (this prevents them from sticking together once completely frozen.) Place partially frozen meatballs in a heavy plastic bag or freezer container. Seal, label, and freeze no longer than 2 months. Then thaw in the refrigerator and grill according to the recipe.
- To freeze after cooked: Let cooked meatballs cool completely, then follow the directions ^^ above and reheat in the oven (350F for about 20 minutes.)
What to Serve with Kofta Kebobs
Traditionally kofta is served with rice pilaf, roasted bell peppers, or a Greek salad. They’re also popular stuffed into pita bread pockets with hummus, tomatoes, and lettuce like we did for our Beef Gyros.
We personally enjoy them best with some Tzatzki sauce, homemade Naan, and a side of Tabbouleh. Then finish it off with amazing Baklava for dessert! It’s a perfectly delicious and complete Middle Eastern meal.
Other Meatball Recipes We Love
- Swedish Meatballs
- Italian Meatballs
- Turkey Meatballs
- Chicken Parmesan Meatballs
- Chicken Chorizo Meatballs
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Grilled Beef Kofta Meatballs
Ingredients
- 4 cloves garlic
- 1/2 cup diced sweet onion
- 1/2 cup fresh parsley leaves
- 2 large leaves fresh mint
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- pinch cayenne pepper
- Tzatziki Sauce , for serving
- Naan , for serving
Instructions
- Place garlic, onion, parsley, and mint in a food processor. Pulse several times, wiping down the sides of the bowl, until all the ingredients are puréed. Transfer to a medium sized mixing bowl.
- Add in the ground beef, then sprinkle the salt, coriander, cumin, ginger, black pepper, and cayenne on top; mix thoroughly with your hands.
- Form mixture into 18 meatballs, using a tablespoon sized cookie scoop.
- Thread meatballs onto metal skewers and transfer to a baking sheet; flatten meatballs slightly. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
- Preheat an outdoor grill to medium-high; oil grates well.
- Place skewers on the grates, close lid, and cook for about 4 minutes per side until meat is cooked through (160 degrees F in the thickest part.)
- Serve meatballs on Naan with some Tzatziki sauce and fresh chopped parsley.
Nutrition
Other Notes
This recipe came out great The only thing I’ve done different is I fried them in a cast iron skillet until they were brown instead of in the oven
Different and very good. Will make again.
Never thought of grilled meatballs. These were a nice change and we really loved them. Really delicious.