KOFTA : MY SECRETS TO A SOFT JUICY MEATBALLS
– adapted from AMIRA’S PANTRY
I recommend going to her blog via link above, lots of good info. The only thing I did different was I like SEASONINGS, HERBS & SPICES 🥰 🌶 🍢 🥗 🥙 and didn’t use oven for kofta; just grill.
🤔 here I go again, trying to remember all I put in there 🤭
- 2 lbs ground beef
- 1 medium onion finely grated.
- 1 TBS chopped mint
- 1 TBS chopped cilantro
- Small bunch chopped parsley
- 2 tsp salt. or to taste.
- 1 tsp ground black pepper.
- 1 tsp za’atar.
- 1 TBS Garlic powder or paste
- 1 tsp coriander
- 1 tsp oregano
- 1 tsp cumin
- Dash cinnamon
- Dash cloves
- Dash crushed red pepper
- Dash of turmeric
- 1 hotdog bun.
- 1 large egg, or 2 small
- 1 Tablespoon flour
Soak the bun in water until soft.
Mix all other ingredients
Squeeze water out of the bun and add to the meat mixture.
Mix everything until well incorporated.
If you are making meatballs, roll into little balls or else wrap the meat around skewers.*
I grilled mine, easy & quick on indoor grill 😁 for oven ⤵️
Cover the kofta with aluminum foil and cook in a 350F oven for 10-15 minutes.
While the kofta are in the oven, fire up your grill on high and grease the racks well.
Place the kofta fingers on the grill for 5 minutes or less to take the grilling marks and be browned.
Enjoy with your choice of side dishes and dips like coriander chutney, tamarind chutney, mango chutney, and/or tahini sauce or tzatziki sauce
We had fresh pita bread, fresh salad; green beans & mushrooms just because I had to cook them while fresh 😉 and above chutneys
*if wooden skewers, soak in water for about 30 minutes first.
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