Juicy Baked Kofta Meatballs
Transform authentic middle eastern Kofta into baked meatballs. Juicy, flavourful and ready in 12-15 minutes! These meatballs are freezer friendly and can be used in so many ways.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 35 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 900 grams lean ground beef (2 lb)
- 4 large garlic cloves
- 1 cup parsley (loosely packed)
- 1 large yellow onion
- 2 teaspoons seven spice (substitute allspice)
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup breadcrumbs
- oil spray
Instructions
- 1
Preheat the oven to 425F.
- 2
Peel and quarter the onions, and peel the garlic cloves. Blitz the onions, parsley and garlic in a food processor until finely chopped. You can also chop finely by hand if you don't have a food processor.
- 3
Combine the ground beef, finely chopped vegetables, spices and breadcrumbs in a bowl. Mix well until all ingredients are well combined.
- 4
Shape into meatballs, roughly the size of 1 heaped measuring tablespoon. Meatballs should be uniform so they can cook evenly. I go for a roughly 1-inch meatball.
- 5
Place the meatballs on a parchment lined baking sheet. Do not place them too close together, ensure they are spaced at least 1 inch apart.
- 6
Spray the meatballs with vegetable oil. Bake for 12-14 minutes. Test one meatball to ensure it is fully cooked. Optional: broil for a few minutes to brown the tops.
- 7
Serve immediately. Top with shawarma white sauce.