Lamb Kofta

Name: Lamb Kofta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 18 balls
Ingredients: 1 pound ground lamb; 4 garlic (minced); 1/4 cup sweet onion (grated or very finely chopped); 2 Tablespoons parsley (finely chopped); 2 Tablespoons mint (finely chopped); 1/2 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 for spice}); 1/2 teaspoon cloves; 1/4 teaspoon red pepper flakes ({optional for spice}); 1/2 teaspoon oregano; 1 egg (slightly beaten); 1/3 cup breadcrumbs; 1/3 cup milk (1 or 2%)

Lamb Kofta is a mixture of ground lamb, onion, garlic and spices to create a meatball, kebab or patty that is baked or grilled.

Prep15 min
Cook25 min
Total40 min
Makes18 balls
Calories89

Ingredients

18 balls

1 pound ground lamb
4 garlic (minced)
1/4 cup sweet onion (grated or very finely chopped)
2 Tablespoons parsley (finely chopped)
2 Tablespoons mint (finely chopped)
1/2 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 for spice})
1/2 teaspoon cloves
1/4 teaspoon red pepper flakes ({optional for spice})
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.
2
Prepare two baking sheets by spraying nonstick spray on them or using a slip mat. Set aside.
3
Combine all ingredients in a large bowl and mix well with your hands.
4
Using a cookie scoop or a teaspoon shape the meat into small meatballs and place on the baking sheet.
5
Bake for 25 minutes or until the meatballs are cooked through and reach an internal temperature to 160 degrees F.
6
Serve the meatballs as an appetizer with hummus or yogurt sauce, in a hummus bowl, pita sandwiches or alongside Lebanese green beans.
7
Store the leftovers in an airtight container in the fridge for up to 4 days.

Notes

To freeze, let the meatballs cool completely and arrange in a layer in a large Ziplock bag. If you have more than 1 layer use wax paper or plastic wrap to separate the layers. You can also freeze them in an airtight container. They will last in the freezer for 3 to 4 months. When you want to use the meatballs let them thaw overnight in the fridge.