Greek Beef Kofta Meatballs
Lean ground beef meatballs baked with cumin, cinnamon, and fresh mint, make once and enjoy over the week from fridge or freezer for an aromatic Mediterranean bite.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C (400°F) and line a baking tray with parchment, brush lightly with olive oil. In a large bowl, combine 400g ground beef, egg white, 1.5 tbsp mint, 1.5 tbsp parsley, 2 garlic cloves, lemon zest, 0.5 tbsp cumin, 0.5 tbsp oregano, 0.25 tsp coriander, 0.25 tsp paprika, 0.25 tsp cinnamon, 0.25 tsp allspice, 0.25 tsp onion powder, 0.5 tsp salt, and 0.25 tsp pepper. Mix gently by hand until just combined, being careful not to overwork.
Bake
Scoop and roll mixture into 12 evenly-sized meatballs (roughly 38g each) and space them on the prepared tray. Bake at 200°C for 18–20 minutes, rotating the tray once halfway, until internal temperature reaches 71°C (160°F). Cool fully on the tray.
Portion
Divide cooled meatballs into 2 airtight containers or freezer bags (6 meatballs each). Refrigerate up to 4 days or freeze up to 60 days.
Plate
Warm 6 meatballs in the oven at 180°C (350°F) for 5–6 minutes from fridge or 10–12 minutes from frozen. Serve with cherry tomatoes, cucumber sticks, or a simple yogurt dip on the side.
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