Best 3 Kofta Balls Baked Recipes

**Kofta Balls: A Journey Through Culinary Delights**

From the vibrant streets of the Middle East to the exotic markets of North Africa, the tantalizing aroma of kofta balls entices food lovers worldwide. These delectable morsels of seasoned ground meat, expertly blended with herbs and spices, are a true testament to the culinary artistry of the region. Whether grilled, fried, or baked, kofta balls offer a burst of flavor that can elevate any meal from ordinary to extraordinary. In this comprehensive guide, we present a collection of kofta ball recipes that cater to diverse tastes and preferences. From traditional Middle Eastern recipes to innovative fusion dishes, our selection promises an unforgettable culinary adventure. Explore the secrets of crafting succulent kofta balls, discover the versatility of this beloved dish, and embark on a journey of taste that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN KOFTA MEATBALLS

Mediterranean Kofta Meatballs image

For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 pound ground lamb
1 small onion, chopped
1/2 cup packed fresh parsley sprigs
1/4 cup fresh mint leaves
1 tablespoon minced fresh oregano
2 garlic cloves
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 tablespoon vegetable oil
Hot cooked couscous
1 cup plain Greek yogurt
2 plum tomatoes, cut into wedges
2 lemons, cut into wedges
3 tablespoons minced red onion
Fresh mint leaves

Steps:

Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

TURKISH MEATBALLS (KOFTA)

Turkish Meatballs (Kofta) image

If you are looking for a tasty main dish meal, try my new Turkish meatballs.

Provided by Will

Categories Meat and Poultry Recipes Lamb Ground

Time 24m

Yield 6

Number Of Ingredients 11

Ingredients

2 slices slightly stale whole wheat bread
1 pound lean ground lamb
1 egg
2 tablespoons chopped fresh parsley
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried mint
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil

Steps:

Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
Roll lamb mixture into small meatballs.
Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 4.8 g, Cholesterol 73.9 mg, Fat 11.6 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 284.3 mg, Sugar 0.6 g

BAKED KOFTA BALLS IN TOMATO SAUCE

Baked Kofta Balls in Tomato Sauce image

This recipe comes out of the Hare Krishna cookbook, The Higher Taste. I took a short cut and used organic tomato sauce from a jar instead of making my own. Of course home made is best. I also baked the Kofta balls instead of frying them in butter. I am only including the recipe for the Kofta Balls. I have changed some of the ingredients to suit my tastes. I didn't add any binder to this as the mixture was moist enough without it. Traditionally these Kofta balls are put over spaghetti, but I put them over Quinoa for something a little different.

Provided by Chef Joey Z.

Categories Grains

Time 45m

Yield 24 balls, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups cauliflower (grated)
2 cups cabbage (grated)
1 1/2 cups spelt flour
1 teaspoon salt
1/2 teaspoon hing
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon coriander powder
1/2 teaspoon turmeric
1 pinch cayenne
2 tablespoons olive oil
1 (25 1/2 ounce) jar pasta sauce

Steps:

Preheat your oven to 400'F.
Coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered. If you want to use more then do, these balls will stick to the bottom.
Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined.
Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
Roll into 1 inch balls. I found squeezing them back and forth in my hands worked well.
Place the Kofta balls in the oiled casserole dish.
Drizzle a little more olive oil over each Kofta ball.
Bake in the oven for 20 minutes. The Kofta should be a nice golden colour when you remove them.
Let them cool for a few minutes. If they stick gently slide a spatula under each ball to remove.
Put the Kofta balls in another dish.
Spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.
Pour the rest of the sauce on top. I added a little water to the jar to get the rest of the sauce out. Let them sit for about one hour. The Kofta balls will absorb the sauce very well.
You can reheat the Kofta balls in the microwave or in the oven.
Bon Apetit!

Nutrition Facts : Calories 175.7, Fat 8.4, SaturatedFat 1.6, Cholesterol 2.7, Sodium 963.1, Carbohydrate 22.3, Fiber 5, Sugar 13.5, Protein 3.5

Tips:

Use lean ground beef: This will help to keep the kofta balls light and fluffy.
Soak the bread in milk: This will help to soften the bread and make it easier to combine with the other ingredients.
Don't overmix the kofta mixture: Overmixing can make the kofta balls tough.
Chill the kofta mixture for at least 30 minutes before cooking: This will help the flavors to meld and the kofta balls to hold their shape.
Bake the kofta balls at a high temperature: This will help to create a crispy crust and a tender interior.
Serve the kofta balls with your favorite dipping sauce: Some popular options include tzatziki sauce, hummus, and tahini sauce.

Conclusion:

Kofta balls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect kofta balls every time. So next time you're looking for a tasty and satisfying meal, give kofta balls a try!