Vibe Israel generously gifted me a trip to Israel to help me create this post. However, I want to clarify that all opinions expressed in this post and my affection for Israel are entirely my own.
These Beef Kofta Meatballs are packed with a bold blend of Middle Eastern spices that create a robust, flavorful profile. These meatballs have a nice tender interior with a beautiful charred exterior. Serve them in a charred pita, accompanied by the best mint-yogurt sauce and fresh, crunchy veggies!
Beef Kofta, Made Into Meatballs!
During my recent trip to Israel, I had the incredible opportunity to taste a wide range of incredible dishes. I’ve already shared a couple of my favorites, such as this delicious Shakshuka and this easy-to-make Mujadara. Today, I’m excited to introduce you to another beloved dish: beef kofta, but in meatball form!
Kofta is a personal favorite of mine and while in Israel, I was lucky to enjoy kofta on multiple occasions. It’s the best! By the way, if you’re unfamiliar, kofta is a Middle Eastern dish typically made with ground lamb or beef, blended with a medley of onions, garlic, and aromatic spices. Traditionally, the meat mixture is molded into balls, patties, or logs, and then grilled before being served alongside warmed pita bread, vibrant salads, irresistible dips, and sauces.
Instead of shaping the kofta into traditional logs, I decided to transform them into meatballs, which I then served in charred pita bread. Trust me when I say that these meatball-filled pitas with the mint-yogurt sauce make for a truly incredible meal!
How To Make Beef Kofta Meatballs (Tips)
Here are some recipe tips to help you make delicious Beef Kofta Meatballs:
- Meat selection: Choose ground beef with a higher fat content, such as an 80/20 blend. The fat adds loads of flavor and helps keep the meatballs moist during cooking.
- Grating the onion: Grating instead of chopping it finely helps to distribute the onion flavor more evenly throughout the meat mixture. No crunchy raw onion pieces in these meatballs!
- Flavorful spices: The combination of spices gives the meatballs their distinctive Middle Eastern flavor. Yes, I know there is a lot, but it creates the best flavor! That said, adjust the amounts according to your taste preferences.
- Don’t overwork the meat: When mixing the ingredients, avoid handling it too much, as it can result in denser meatballs. Mix until the ingredients are just combined.
- Optional fresh herbs: Adding fresh cilantro and mint enhances the flavor of the meatballs and adds a burst of freshness. We love the combo of these two herbs in this recipe!
The Best Sauce For These Meatballs
- Full-fat plain Greek yogurt: Choose a high-quality full-fat Greek yogurt for a rich and creamy texture. We recommend using Greek Gods plain traditional Greek yogurt for the perfect creamy texture and rich flavor.
- Look for fresh mint leaves that are vibrant in color and free from wilting or discoloration. Gently chop the mint leaves to release their aromatic oils and enhance the sauce’s flavor.
- Minced garlic: Freshly minced garlic adds the most robust flavor. Consider using a garlic press or finely mincing the garlic by hand to ensure it blends smoothly into the sauce.
- Lemon juice and zest: We love zesting the lemons with a microplane and then juicing them with this citrus juicer.
- Olive oil: Choose a quality extra virgin olive oil for the best flavor and richness.
- Ground cumin: This spice adds an earthy and warm flavor to the sauce.
Sauce Tips:
- Adjust the quantities of each ingredient based on your personal taste preferences.
- Taste the sauce as you go and make any necessary adjustments to the flavors.
- If you prefer a thinner sauce over your Beef Kofta Meatballs, add a splash of water or lemon juice to loosen it up.
- Feel free to experiment by adding other herbs or spices like coriander or sumac to customize the sauce to your liking.
How To Enjoy These Beef Kofta Meatballs
We’re absolutely obsessed with these meatballs straight out of the oven, but they reach a whole new level of deliciousness when served with a sauce and paired with either couscous or a charred pita. Here are our two favorite authentic serving suggestions:
- In a pita: Start by lightly charring the pitas (see instructions below) and then spread a thin layer of Greek yogurt on them. Sprinkle with a pinch of salt, and add your favorite veggies such as green leaf lettuce, thinly sliced Persian cucumbers, and quick-pickled red onions. Arrange the meatballs on top and generously drizzle with the mint-yogurt sauce. Simply delicious!
- Over couscous: Prepare our favorite couscous recipe or go with plain couscous. On a plate, spread a thin layer of Greek yogurt and lightly season with salt. Add the couscous on top, followed by the meatballs, and finish it off with fresh veggies of your choice. We recommend pickled onions and diced cucumbers (or try this Israeli Salad). Finally, generously drizzle the mint-yogurt sauce over everything and get ready to savor the flavors!
Other Serving Suggestions:
Serve Beef Kofta Meatballs with traditional Middle Eastern accompaniments like tzatziki sauce, hummus, pita chips, sliced tomatoes, cucumbers, fresh parsley, and lemon wedges. The addition of Tabouli on the side is also fantastic!
How To Char Pita
To char pitas on an open stovetop flame:
- Turn on a gas burner to medium-high heat.
- Brush or spray both sides of the pitas with olive oil.
- Hold a pita with tongs and lower it onto the flames, rotating for even charring.
- Remove the charred pita from the flame using tongs.
- Repeat with the remaining pitas.
Alternatively, use a grill pan or non-stick pan:
- Heat a grill pan or non-stick pan over medium-high heat.
- Brush or spray both sides of the pitas with olive oil.
- Cook the pitas for 1-2 minutes on each side, until they have grill marks and a slightly charred appearance.
- Remove from the pan.
Salads To Pair With Beef Kofta Meatballs:
- Cucumber Feta Salad with avocado
- Sun Dried Tomato Couscous Salad with a lemon vinaigrette
- Cucumber-Pepper Salad with mini sweet peppers
- Jennifer Aniston Salad with quinoa or bulgur wheat
- Moroccan Carrot Salad with spiced chickpeas
Beef Kofta Meatballs
Equipment
- Sheet pan
Ingredients
- Cooking spray
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 coriander
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon 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 fresh cilantro optional
- 1/3 cup flour
Mint Yogurt Sauce
For Serving
- 6 pitas
- 1/2 cup plain Greek Yogurt
- Fresh 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 cheese 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. 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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! 🙂