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Beef Kofta Recipe - Juicy, Spiced Meatballs You’ll Crave

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef, ideally 85–90% lean
  • 1 small onion, finely grated (squeeze out excess moisture)
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped (optional but great)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon ground cinnamon (sub with allspice if preferred)
  • 1/4–1/2 teaspoon red pepper flakes or cayenne, to taste
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/4 cup breadcrumbs (panko or regular; or use almond flour for gluten-free)
  • 1 large egg, lightly beaten
  • 1–2 tablespoons olive oil for cooking

Method
 

  1. Prep the aromatics: Grate the onion on the small holes of a grater. Place the grated onion in a paper towel or clean cloth and squeeze out as much liquid as you can. Mince the garlic and chop the herbs.
  2. Mix the meat: In a large bowl, add the ground beef, grated onion, garlic, parsley, mint (if using), cumin, coriander, paprika, cinnamon, red pepper flakes, salt, and black pepper. Add the breadcrumbs and the beaten egg.
  3. Combine gently: Use your hands to mix until just combined. Don’t overwork the meat or the kofta can turn dense. The mixture should hold together but still feel soft.
  4. Shape the kofta: Wet your hands to prevent sticking. Shape into small ovals or meatballs, about 2 tablespoons each. For skewers, form long oval shapes around metal or soaked wooden skewers.
  5. Chill (optional but helpful): Refrigerate the shaped kofta for 20–30 minutes. This helps them firm up and hold their shape during cooking.
  6. Choose your cooking method: Pan-sear: Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Cook kofta 3–4 minutes per side until browned and cooked through (internal temp around 160°F/71°C).
  7. Oven-bake: Preheat to 425°F (220°C). Place kofta on a lined sheet pan. Bake 12–15 minutes, flipping once, until browned and cooked through.
  8. Grill: Preheat grill to medium-high and oil grates. Grill 3–4 minutes per side until nicely charred and done.
  9. Rest and serve: Let the kofta rest for 3–5 minutes to keep them juicy. Serve with pita, rice, salad, and yogurt sauce. A squeeze of lemon brightens everything.