These Beef Kofta Meatballs are tender, flavorful, and delicious served in warm pita with crisp veggies and creamy mint yogurt sauce.

Overhead image of the Beef Kofta Meatballs
chelsea

author’s note

Beef Kofta Meatballs From My Time In Israel!

I still think about the food I ate in Israel. Every meal seemed to include fresh herbs, warm spices, creamy sauces, fluffy pita, and vegetables that somehow tasted even better than anywhere else. It completely changed the way I thought about simple meals.

Since coming home, I’ve already recreated a few of my favorite dishes, including Shakshuka and Mujadara, and they’ve quickly become regulars in our dinner rotation. So naturally, beef kofta was next on my list!

For this recipe, I took all those incredible flavors I fell in love with and turned them into easy-to-make meatballs. They’re perfectly seasoned, tender on the inside, beautifully browned on the outside, and absolutely made for stuffing into warm charred pita with cool Greek yogurt, crisp cucumbers, lettuce, quick pickled onions, and the most amazing mint yogurt sauce.

This is one of those meals that feels fresh, hearty, and packed with flavor all at the same time. My whole family loves it, and every bite takes me right back to that unforgettable trip.

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Process shots-- images of all the meatball ingredients being combined in one bowl

Beef Kofta Meatballs Ingredients

IngredientTips or Swaps
80/20 Ground BeefThe extra fat keeps the meatballs juicy. Ground lamb or a beef/lamb blend also works well.
Grated Red OnionGrating the onion helps it melt right into the meat mixture for the most tender meatballs.
Cumin & CorianderThese spices are the heart of the flavor, so I don’t recommend skipping them.
Paprika, Turmeric, & CinnamonThis trio adds warmth and earthy flavor. Scale up or down based on your personal preference.
Fresh Mint & CilantroSwap the cilantro for parsley if preferred.
Greek YogurtFull-fat Greek yogurt makes the creamiest mint yogurt sauce, but low-fat works too.

How To Make Beef Kofta Meatballs (Tips)

Here are some recipe tips to help you make these delicious 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.
Process shots of Beef Kofta Meatballs-- images of the meatballs being rolled out, then rolled in flour and baked

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 on both sides.

Salads To Pair With Beef Kofta Meatballs

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5 from 1 vote
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Beef Kofta Meatballs

By Chelsea Lords
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!
Prep Time: 45 minutes
Cook Time: 23 minutes
Total Time: 1 hour 8 minutes
Servings: 6 loaded pitas

Video

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
  • 1/2 cup plain Greek yogurt
  • 1/4 cup finely chopped fresh mint
  • 1 teaspoon minced garlic
  • 1 lemon
  • 1-1/2 tablespoons olive oil
  • 1/4 teaspoon ground cumin
For Serving
  • 6 pitas
  • 1/2 cup plain Greek Yogurt
  • lemon
  • 4 mini cucumbers thinly sliced widthwise
  • 6 pieces lettuce leaf
Optional

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.
Final step! Please let us know how it was by leaving a review.

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.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4 Comments

  1. Tina says:

    5 stars
    Amazing!!!!

    Reply
    1. Chelsea says:

      Thanks so much Tina!

      Reply
  2. Ann R says:

    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.

    Reply
    1. Chelsea says:

      Hey Ann! It’s actually the first ingredient listed under meatballs! I hope this helps! 🙂

      Reply