Beef Kofta Meatballs bring bold Middle Eastern flavors in every bite. With a tender interior and crispy charred exterior, they’re perfect in a pita with mint-yogurt sauce and veggies!
author note
Beef Kofta Meatballs From My Time In Israel!
During my recent trip to Israel, I had the chance to try many amazing dishes. I’ve already shared some favorites like Shakshuka and Mujadara, and today I’m excited to introduce you to another fave: beef kofta in meatball form!
Kofta is a Middle Eastern dish made with ground lamb or beef, mixed with onions, garlic, and spices. It’s traditionally shaped into logs and grilled, often served with pita, salads, dips, and sauces. Instead of logs, I shaped the kofta into meatballs and served them in charred pita with mint-yogurt sauce. Trust me—this meal is amazing!
How To Make Beef Kofta Meatballs (Tips)
Here are some recipe tips to help you make delicious Beef Kofta Meatballs:
- Beef choice: Use 80/20 ground beef for flavor and juiciness.
- Grating the onion: Grate the onion to spread its flavor evenly.
- Seasoning: The spice blend gives the meatballs their Middle Eastern taste. Adjust to your liking.
- Don’t overmix: Mix the meat just until combined to avoid dense meatballs.
- Herbs: Fresh cilantro and mint add a burst of flavor.
The Best Sauce For These Meatballs
- Plain Greek yogurt: I Greek Gods yogurt for its smooth texture and rich flavor.
- Mint leaves: Pick fresh mint leaves and chop them finely.
- Garlic: Use a garlic press or chop finely by hand for smooth blending.
- Lemon juice and zest: Zest lemons with a microplane and juice with a juicer.
- Olive oil: Use good extra virgin olive oil for the best flavor.
- Ground cumin: Gives a warm, earthy flavor to the sauce.
How To Enjoy These Beef Kofta Meatballs
- In a pita: Char the pitas, spread with yogurt, add veggies like lettuce, cucumbers, and pickled onions, then top with meatballs and sauce.
- Over couscous: Spread Greek yogurt on a plate, top with couscous, meatballs, and veggies or Israeli Salad. Drizzle with mint-yogurt sauce.
How To Char Pita
To char pitas on an open stovetop flame: Heat a gas burner to medium-high. Brush both sides with olive oil, then use tongs to lower each pita onto the flames, rotating for even charring.
Salads To Pair With Beef Kofta Meatballs
Salads
Cucumber Feta Salad
Salads
Moroccan Carrot Salad
Salads
Cucumber Pepper Salad
Healthy
Chickpea Salad
Beef Kofta Meatballs
These Beef Kofta Meatballs are bursting with Middle Eastern spices, featuring a tender inside and perfectly charred outside. Serve in a warm pita with mint yogurt sauce and fresh veggies for a delicious meal!
Equipment
- Sheet pan (15" x 10")
Ingredients
Meatballs
- 1 large red onion divided, see note 1
- 1 pound ground beef 80/20, we need higher fat meat for this recipe!
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 tablespoon minced garlic
- 2 teaspoon cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon dried oregano
- 1/2 teaspoon beef bouillon powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes see note 2
- Salt and pepper
- 2 tablespoons finely chopped fresh mint optional
- 1/4 cup finely chopped cilantro optional
- 1/3 cup flour
Mint Yogurt Sauce
For Serving
- 6 pitas
- 1/2 cup plain Greek Yogurt
- lemon
- 4 mini cucumbers thinly sliced widthwise
- 6 pieces lettuce leaf
Optional
- Couscous
- Pickled onions
Instructions
- Preheat oven to 400℉. Generously grease a dark-colored rimmed sheet pan with cooking spray and set aside. Add flour to a small bowl and set aside.
- Peel onion and cut in half. If desired, make pickled red onions with one half (see note 1) or save it for another recipe. Grate the other half on the large holes of a grater to get 1/2 cup grated onion. Add onion to a large bowl. Add remaining meatball ingredients (except flour). Season to taste with salt and pepper (I add 1 teaspoon salt and 1/2 teaspoon pepper). Gently knead ingredients until integrated, careful not to overwork the meat.
- Scoop a heaping tablespoon of meat mixture and roll into an even ball. Repeat with remaining meat mixture to make around 25 meatballs. (I like lightly greasing my hands with cooking spray to make rolling the balls easier.) Roll each meatball in flour, lightly coating and shaking off excess. Arrange meatballs, spaced apart, on the sheet pan.
- Generously spray meatballs with cooking spray. Bake 15 minutes, then use a metal spatula to gently flip meatballs to the other side. Bake another 5–8 minutes or until nicely golden brown/charred on each side and baked through.
- Meanwhile, prepare optional sauce. Zest and juice the lemon to get 1/2 teaspoon zest and 1 tablespoon juice. Combine all sauce ingredients in a small bowl. Season to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk until completely smooth, then place in fridge for flavors to meld.
- Lightly toast pitas (see note 3). Spread 2 tablespoons Greek yogurt on one side of each pita and sprinkle with salt to taste. On top, layer with lettuce, cucumber slices and, if desired, pickled red onions (see note 1). Add 4–5 meatballs and drizzle lots of sauce over everything. Enjoy immediately.
Video
Recipe Notes
Note 1: I love pickled red onions on these; here’s my super simple version: Very thinly slice half the red onion and place it in a bowl. Top with 2 tablespoon red wine vinegar, 1/2 teaspoon salt, and 1-1/2 teaspoon sugar. Stir to dissolve sugar. Toss every 5–10 minutes or so until softened (~30 mins). I usually start these first and stir throughout the process.
Note 2: Adjust red pepper flakes to preference. If you love heat, add a touch more—don’t love heat? Reduce or omit.
Note 3: To toast the pita, spray both sides of the pita with olive oil cooking spray (or brush lightly with oil) and char directly over the gas flames (at medium to medium-low heat) for a few seconds. Use tongs to flip until pitas are lightly charred.
Nutrition note: Nutritional information is for a serving of meatballs, toppings, and pita; pickled onions, couscous, and optional toppings are not included.
Storage: Store beef kofta meatballs, couscous, and mint yogurt sauce separately in airtight containers in the fridge. Keep toppings in a separate container. Reheat meatballs in the microwave, then add sauce and toppings before serving.
Nutrition
Serving: 1serving | Calories: 448kcal | Carbohydrates: 40g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 414mg | Potassium: 437mg | Fiber: 3g | Sugar: 2g | Vitamin A: 938IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing!!!!
Thanks so much Tina!
The directions say to roll the meatball in flour before baking – but I don’t see in the recipe
flour listed in the ingredient list.
Hey Ann! It’s actually the first ingredient listed under meatballs! I hope this helps! 🙂