Middle Eastern Meatballs (Kofta Kebabs) made in 15 minutes with middle eastern spices and ground beef- just like your favorite restaurant!
Meatballs are such a versatile recipe. This Beef Recipe will take you around the world with Middle Eastern flavors much like Chicken Shawarma and Falafel.
Sabrina’s Middle Eastern Meatballs (Kofta Kebabs) Recipe
Middle Eastern food is in my comfort zone because I grew up eating it. Anytime I need to feel more at home, I reach for my old family favorites. Growing up, my mom would make ground beef kebabs almost every week, so I have a soft spot in my heart for these kofta kebab meatballs.
Recipe Card
Ingredients
- 2 tablespoons fresh parsley , chopped
- 1 tablespoon fresh mint , minced
- 6 cloves garlic , minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons ground coriander
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 2 pounds ground beef
- 1/3 cup onion , grated
Instructions
- Preheat the oven to 425 degrees.
- Add all the ingredients except the beef into a bowl and stir well.
- Add in the beef and stir until just combined.
- Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
- Cook for 15-18 minutes or until cooked through.
Nutrition
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Note from Sabrina
If you don’t have fresh mint you can use dried mint. Make sure you are using dried spearmint instead of peppermint as the menthol content in peppermint is 8 times higher than that of spearmint and you don’t want the recipe to taste like a candy cane.
Table of contents
About this Recipe
Traditionally lamb is used in kofta, sometimes even a lamb and beef mixture. This recipe uses ground beef instead of a lamb mixture because most people tend to use ground beef and the flavor of lamb for people who aren’t used to it, it can be slightly gamey.
Can this be made ahead of time?
- If making same day: Combine the ingredients and press a piece of saran wrap over the top of the bowl to keep it fresh, then just scoop and bake.
- If prepping for the future: Prepare the recipe and scoop it onto a cookie sheet lined with parchment paper. Freeze until firm then add to a freezer safe container. To cook: Add the meatballs to a skillet or cookie sheet with at least ½ inch lip and bake at 425 for 18-20 minutes.
- If making for lunch: For easier eating, use a 1 ½ tablespoon cookie scoop to make mini kofte kebabs. This makes eating at lunch easier and makes the meatballs bite sized. Cook the meatballs on a cookie sheet for 12-15 minutes.
Cooking Tips & Tricks
- You can shape the mixture into classic kofta kebab shapes as well, or you can even shape it into a hamburger patty to make a middle eastern burger.
- The recipe can be cooked on the grill if desired or even in grill pans if you shape it into thinner or flatter shapes.
- Make sure you don’t cook the kebabs until they’re well done, refer to the picture below for keeping them moist by allowing them to stay somewhat pink in the center.
Serving Ideas
Traditionally a rice pilaf, Roasted Bell Peppers, Hummus or Greek Salad are served along side kofte kebabs. Often people stuff them into pita bread pockets with hummus, tomatoes and lettuce. You can even shape it into a hamburger patty to make a middle eastern burger.
Frequent Questions
The way kofta kebabs are traditionally made is by either forming the meat around metal skewers over an open grill or by creating a cigar or log shaped meat mixture which can be cooked on the grill, on the stovetop or in the oven.
This recipe varies from a traditional Turkish kofta kebab as the Turkish variety usually includes breadcrumbs, egg or milk soaked bread.
Related Recipes
More Mouthwatering Meatball Recipes
The following photos were in previous versions of this post:
Delicious recipe! I omitted allspice and fresh mint because I didn’t have any, and they came out great.
Good to know Liana and thanks for the five star review!
Can i cook these meatballs in a slow cooker instead of the oven?
This is my slow cooker meatball recipe: https://dinnerthendessert.com/slow-cooker-meatballs/
I haven’t tested this recipe using a slow cooker and am super curious to hear how it turns out if you try it!
Magnificent!
Glad you enjoyed the kebabs Marina and thanks for the five star review.
Surprised that there is no egg binder.
How did your meatballs turn out David?
Loved these, the seasonings are perfect and they were easy to make too! Thanks for the recipe, definitely saving this one!!
Great! Thank you for the five star review!
Can I use baharat in place of the individual spices, and if so, how much would you recommend?
Great question Reba! I have never tested this recipe using baharat so I’m unable to tell you how much to substitute for all the spices. Love this recipe and looking forward to hearing how your version turns out if you try it with baharat. Please share!
Love this. I used lamb
Yummy!
AMAZING! We use 1# ground beef and 1# ground lamb
Delicious served with a green tahini sauce
I substituted 1 lb. ground turkey, with 1 lb. ground lamb. And the recipe come out great. It lightens the dish and you softens the lamb flavor. I also made a yogurt dipping sauce..2 Table spoons of plain yogurt, 1 Table tsp. of fresh lemon juice, 1/2 tsp. garlic powder, 1/2 tsp. of onion powder, fresh chopped dill to taste. I’m definitely making this again.
I am Palestinian , have been eating Kofta all my life and this is the best Kofta I have ever had . So much flavor. My family eagerly waits for me to make this for dinner over and over. Thanks for sharing your amazing recipe with us
PS I must confess when I don’t have fresh mint and parsley on hand I use the dry version and the outcome still delicious
I made these last night but used ground chicken instead of beef and so I reduced oven temp to 400 and increased cooking time to 22 mins on a evoo sprayed cast iron skillet. They were superb, even got a thumbs up from picky hubby. Will make these again.
How much would equal one serving??
Hello, I have saved a few of your recipes and thoroughly enjoy them. I was reading through your directions for this recipe. The first step you mention is to turn your oven on to 425 degrees, but then I don’t see the step where you put the meatballs into the oven? Do you put them in the oven or just cook them completely in the pan?
Can you freeze left over kifta Love this recipe but at times I have left overs and want to freeze them
I made the Kofta balls and they were absolutely delicious served with natural Greek yogurt . Wonderful complex flavours
When putting the iron skillet in the oven do I put parchment paper on top ?
Hi Sabrina, did you add oil to the pan or is that the oil from the meatballs
It is oil from the meatballs.
These were incredible! I made a half recipe since it was just for myself. I did go easy on some of the spices because I’m not a big fan of cinnamon, for example. I also used dried mint (around 1/2 – 3/4 tsp for a half batch which I thought was perfect). I’ll definitely be making them again! I served mine with garlic naan, herby lemon yogurt and a cucumber & tomato salad.
Sounds good!
Finally I found the perfect recipe for meatballs And so easy to make them. Thank you , Chef!
You are so kind, thank you so much!
Delicious. Tucked meatballs into pita with slices of roasted eggplant and Tzatziki sauce.
Will do again for sure.
Sounds amazing!
HI Sabrina. I have been looking for a kofta recipe to make for my first attempt. Yours looks great. I would like to make them in the shape of logs rather than balls. How would I adjust the cooking time for them. I have to make a bunch so I was going to try making them in the oven to then take them to deliver to some friends for a special treat. Will they travel well and are there any special tricks I will need to do if made in the oven to get that crisp of a grill?
Thanks so much!
Karin, I wouldn’t adjust for long, maybe a few extra minutes, not much more. I am so sorry I didn’t see this before now.
Does the beef need to have a certain percentage of fat for these?
I like to use 80/20. It gives just the right amount of meat-to-fat ratio. Enjoy!
Amazingly good and so quick to make! I used (weirdly) ground bison and they were lovely. Also clove in place of allspice (half what was called for, since clove is intense) seemed to have worked fine. Thank you!
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Thanks for all of the suggestions, Sam.
I just made this and it is AMAZING ??
Thanks, Breanna.
So good! Because of your recipes, people think I am a great cook. ?
Aww. thanks Karen. Thank you for taking the time to let us know!
These were excellent! I actually made them with a mix of venison and pork and they were truly fantastic – you would never know they weren’t beef.
Great idea!
I have tried multiple Kafta recipes and this one is by far the best.
Thanks, Alanna.
Thank you for specifying using spearmint instead of peppermint. I have always wondered which mint to use in middle eastern recipes so I never made them. The recipes usually just say “mint”. I’m going to try your recipe this week. It sounds delicious.
I made these Kafta Meatballs with meatloaf mix 11/4 lb Beef, Veal,Pork; (10 gulf ball size balls).
I DID have KAFTA seasoning and what wasn’t in the jar I added.
I made them stovetop using cast iron. I did add about a 1/4 cup Panko, no other changes.
Served on top of pan toasted 10 inch flour tortillas with the Taziziki sauce. Really good!
Any you can serve like a Gyro.
Outstanding!!!
Made these kebabs for dinner tonight with my family hummus recipe, labne and fattoush salad and it was absolutely amazing! So excited to add this to our meal rotation. Thank you for sharing this yumminess!!!