Beef Kafta Meatballs

Name: Beef Kafta Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 servings
Ingredients: 1 pound ground beef; 4 garlic cloves (minced); 1/4 cup sweet onion (grated); 2 tablespoons fresh parsley (finely chopped); 2 tablespoons fresh mint (finely chopped); 3/4 teaspoon salt; 1/8 teaspoon black pepper; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon cinnamon; 1/2 teaspoon allspice; 1/4 teaspoon cayenne pepper {optional}; 1/2 teaspoon cloves; 1/4 teaspoon red pepper flakes {optional}; 1/2 teaspoon oregano; 1 egg (slightly beaten); 1/3 cup breadcrumbs; 1/3 cup milk (1 or 2%)

Beef Kafta Meatballs make a wonderful appetizer paired with hummus or a yogurt sauce or a meal in a rice bowl. Ground beef is mixed with fresh herbs, garlic, onion and warm spices to create a flavorful meatball the whole family will love.

Prep15 min
Cook25 min
Total40 min
Makes24 servings
Calories62

Ingredients

24 servings

1 pound ground beef
4 garlic cloves (minced)
1/4 cup sweet onion (grated)
2 tablespoons fresh parsley (finely chopped)
2 tablespoons fresh mint (finely chopped)
3/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper {optional}
1/2 teaspoon cloves
1/4 teaspoon red pepper flakes {optional}
1/2 teaspoon oregano
1 egg (slightly beaten)
1/3 cup breadcrumbs
1/3 cup milk (1 or 2%)

Method

1
Preheat the oven to 350 degrees F. Prepare two baking sheets by spraying nonstick spray on them or using a slip mat. Set aside.
2
Combine all ingredients in a large bowl and mix.
3
Using a cookie scoop or a teaspoon shape the meat into small meatballs and place on the baking sheet.
4
Bake for 25 minutes or until the meatballs are cooked through and there is no red.
5
Serve the meatballs as an appetizer with hummus or yogurt sauce or as a meal with Lebanese Green Beans or in a rice bowl.
6
Store the leftovers in an airtight container in the fridge for up to 4 days or the freezer.

Notes

Meat Choice: You can also use lamb or a combination of beef and lamb for a more traditional kafta flavor. Beef Ratio: When using ground beef, stick with 80/20 for the juiciest meatballs. Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months once fully cooled. Fine Mince Matters: Use a food processor to finely mince the onion, garlic, and parsley so the mixture holds together and stays moist. Don't Overmix: Squeeze excess liquid from the grated onion first, then mix the ingredients just until combined to keep the meatballs tender, not tough. Bake: Bake at 350°F for about 25 minutes for the easiest hands-off method, great for larger batches. Pan-Fry: Cook in olive oil in batches for a crisper outer texture. Grill: Skewer and grill for a smoky char, perfect for summer.