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beef kofta kebabs in a white bowl with rice and israeli salad in the background.
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Kofta Meatballs

These Kofta Meatballs are full of flavor and freshness with parsley, onion, garlic, and cumin. Enjoy with hummus, pita, rice, and vegetable salad.
Course Main Course
Cuisine Mediterranean
Keyword beef kabobs, beef kofta, kofta kabobs
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 meatballs
Calories 102kcal
Author Courtney

Ingredients

  • 1 medium onion
  • 3 cloves garlic
  • 1 cup fresh parsley
  • 2 lbs ground beef can use lamb or even a combination of both
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with parchment paper and set aside.
  • In a small food processor chop up the onion, garlic, and parsley.
  • Place the ground beef into a large bowl along with the processed ingredients and mix until just combined.
  • Use a cookie scoop to make meatballs and then roll into your palms to smooth out.
  • Place the formed kofta meatballs onto the prepared baking sheet.
  • Bake the meatballs for 20 minutes, or until they reach an internal temperature of 160 degrees F (71°C.)
  • Serve as desired.

Notes

  • Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
  • How to freeze meatballs: Place the baked meatballs on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
  • Reheat meatballs in a preheated oven at 350°F for 10-15 minutes or until warmed through. You can also use the air fryer for 6-10 minutes.

Nutrition

Serving: 1meatball | Calories: 102kcal | Carbohydrates: 1g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 149mg | Potassium: 165mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 256IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg