Lamb Kofta Meatballs
Juicy, fragrant, and impossible to stop eating
Makes30–35 small balls
Prep20 min + 30 min chill
Cook6–18 min
Fat20 % ideal
Full Recipe & Mixing
Pan-Fried
Oven-Baked
Grilled / BBQ
Simmered in Sauce
Ingredients – For the meatballs
- 500 g lamb mince (ground lamb) – preferably with about 20 % fat for juiciness
- 1 medium onion, very finely grated or minced (squeeze out excess juice)
- 2–3 garlic cloves, crushed or finely grated
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh mint, finely chopped (or 1 tbsp dried mint)
- ¼ cup fresh coriander/cilantro, finely chopped (optional but recommended)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- ½ tsp ground cinnamon (don’t skip – it’s the secret flavor)
- ½ tsp ground allspice or 7-spice (optional but authentic)
- ½–1 tsp chilli flakes or cayenne (adjust to your heat preference)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 small egg (optional – helps bind if your mince is very lean)
- 2 tbsp breadcrumbs or 1 slice soft bread soaked in milk (optional – only if mixture feels too wet)
For cooking (choose one method below)
- A little olive oil for pan-frying or brushing
Method – Do this first
1. Mix the kofta
Put all the ingredients (except oil) in a large bowl. Mix everything really well with your hands for 2–3 minutes – this helps the meatballs stay together and develops flavor.
Put all the ingredients (except oil) in a large bowl. Mix everything really well with your hands for 2–3 minutes – this helps the meatballs stay together and develops flavor.
2. Chill (important!)
Cover and refrigerate the mixture for at least 30 minutes (up to overnight). This makes it easier to roll and improves taste.
Cover and refrigerate the mixture for at least 30 minutes (up to overnight). This makes it easier to roll and improves taste.
3. Shape into small balls
Take about 1 heaping tablespoon of mixture (roughly 20–25 g each) and roll into smooth, tight balls a bit smaller than a golf ball. Wet your hands slightly if it sticks. Place on a tray.
Take about 1 heaping tablespoon of mixture (roughly 20–25 g each) and roll into smooth, tight balls a bit smaller than a golf ball. Wet your hands slightly if it sticks. Place on a tray.
Pro tips:
• 20–25 % fat is non-negotiable for juicy kofta
• Squeeze the grated onion HARD in a tea towel
• Fry a tiny test patty to check seasoning before rolling all balls
• 20–25 % fat is non-negotiable for juicy kofta
• Squeeze the grated onion HARD in a tea towel
• Fry a tiny test patty to check seasoning before rolling all balls
A. Pan-Fried Kofta (Crispiest exterior)
Heat 2–3 tbsp olive oil in a large frying pan over medium-high heat.
Fry the meatballs in batches, turning gently, for 6–8 minutes until deep golden and cooked through.
Drain briefly on paper towel and serve hot.
This gives the absolute best crust and texture – perfect for wraps or appetizers.
B. Oven-Baked Kofta (Healthier & hands-off)
Preheat oven to 200 °C (400 °F).
Place meatballs on a lined baking tray, brush lightly with oil.
Bake 15–18 minutes, turning once halfway, until golden and cooked through.
Ideal when making a big batch – no babysitting the pan.
C. Grilled / BBQ Kofta (Street-food style)
Thread 3–4 balls onto soaked wooden or metal skewers.
Brush generously with olive oil.
Grill over medium-high heat 8–10 minutes, turning regularly for even char.
The smoky flavor is unbeatable – serve straight off the grill!
D. Simmered in Tomato Sauce (My personal favorite)
Quickly brown the shaped meatballs in a hot pan (1–2 min per side) – optional but adds flavor.
Add to a simple tomato sauce (sauté onion + garlic, add canned tomatoes, pinch of cinnamon & cumin, season well).
Simmer gently for 15 minutes. The kofta soak up the sauce and become extra juicy.
Serve over rice, with bread for dipping, or even with pasta – pure comfort food.
Serve With These Classics
Warm Pita Bread
Heat pita directly over a gas flame (30 sec per side) or in a hot dry pan. Wrap in a clean towel to keep soft and steamy.
Garlic Yogurt Sauce
- 1 cup thick Greek yogurt
- 2 garlic cloves, crushed to paste with salt
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tsp dried mint (optional)
- Salt to taste
Mix and let sit 10 minutes – the garlic gets stronger the longer it rests.
Classic Tahini Sauce
- ½ cup tahini (well-stirred)
- ¼ cup lemon juice
- 2–5 tbsp ice-cold water
- 1 small garlic clove, minced
- ½ tsp salt
Whisk tahini + lemon (it seizes!), then add water gradually until silky and pourable.
Quick Tzatziki
- 1 cup Greek yogurt
- ½ cucumber, grated & squeezed dry
- 1 garlic clove, minced
- 1 tbsp lemon juice + 1 tbsp olive oil
- 1 tbsp chopped dill or mint
- Salt & pepper
Chill 15 minutes – refreshing and cooling.
Tomato-Cucumber Salad
- 2 tomatoes, finely diced
- 1 cucumber, finely diced
- ½ red onion, very finely chopped
- Handful parsley, chopped
- Juice of 1 lemon + 2 tbsp olive oil
- Salt & pepper
Toss together just before serving – stays super crisp and fresh.
Zhoug – Spicy Green Herb Sauce
- 1 bunch coriander (with stalks)
- ½ bunch parsley
- 2–4 green chillies (to taste)
- 2 garlic cloves
- ½ tsp ground cardamom + ½ tsp cumin
- ⅓ cup olive oil + juice of ½ lemon + salt
Blitz to a coarse paste. Keeps a week in the fridge – dangerously addictive!
