These Beef Kafta Meatballs are full of Middle Eastern flavor and work equally well as a weeknight dinner or a party appetizer. Ground beef (or lamb) is mixed with garlic, onion, fresh parsley and mint, and a warm spice blend for juicy, tender meatballs. Serve them with rice, hummus, pita, or a salad for an easy, satisfying meal.
Kafta (also spelled kofta) is a favorite at Mediterranean restaurants — often served as skewered kebabs, grilled or baked. This recipe converts those classic flavors into small baked meatballs that are kid-friendly and freezer-ready. For dipping, try hummus or a simple tahini-yogurt sauce. My favorite way to enjoy them is in a rice bowl or alongside Lebanese green beans.
Recipe Ingredients
Below is an overview of the simple ingredients used in this recipe. See the recipe card further down for exact measurements and printable instructions.
- Beef: Lean ground beef works well. You can substitute ground lamb, or use a mix of beef and lamb. Ground chicken is another option.
- Garlic and Onion: Mince garlic and finely grate or process the onion so it blends smoothly into the meat.
- Egg: Helps bind the mixture.
- Breadcrumbs: Regular breadcrumbs help hold the meatballs together; they’re optional but recommended for texture.
- Spice Blend: A warm mix of coriander, cinnamon, allspice, cloves, oregano, and a touch of cayenne or red pepper flakes for heat.
If you enjoy meatballs, you might also like Turkey Pesto Meatballs or Greek Meatballs.
How to Make Beef Kafta Meatballs
Step 1: Mix the Ingredients: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. Combine all ingredients in a large bowl and mix gently until just combined.
Step 2: Shape the Meatballs: Use a cookie scoop or teaspoons to portion the mixture and form small meatballs. Place them on the prepared baking sheets with a little space between each.
Step 3: Bake: Bake for about 25 minutes, or until cooked through and no pink remains in the center. (Oven times will vary with size.)
Step 4: Serve: Serve hot as an appetizer with hummus or yogurt-tahini sauce, or as a main with rice, pita, and a salad or green beans.
Tip: Try these meatballs with a simple tahini sauce or a tahini-yogurt dressing for dipping.
Ways to Serve These Meatballs
- Place them on a bed of greens or on top of a lemon-arugula salad for a lighter meal.
- Add them to grain bowls—such as a Mediterranean hummus bowl, Buddha bowl, or a Greek quinoa bowl.
- Serve alongside Mediterranean dips like hummus, baba ghanoush, or whipped feta for a meze platter.
Storage Tips
Store meatballs in an airtight container in the refrigerator for up to four days. To freeze, cool completely, then freeze in a sealed container or freezer bag for up to three months. Reheat gently in the oven or on the stovetop.
Recipe FAQ
Finely mince the onion, garlic, and parsley (a food processor works well) so they incorporate into the meat. Squeeze excess liquid from the onion to avoid soggy meatballs. Mix gently until combined — overmixing can make the meatballs tough.
Bake: A lighter, hands-off method. Bake until browned and cooked through. Pan-fry: Gives a crisp exterior—cook in batches with olive oil. Grill: Skewer for easier handling and cook over medium heat.
If you overmix the meat, the texture can become dense and dry. Mix only until the ingredients are evenly combined, handle the mixture gently, and avoid packing the meatballs too tightly.
More Beef Recipes
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Hummus with Spiced Beef and Toasted Pine Nuts
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Greek Beef Pita Pizza
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Mediterranean Beef Kabobs
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Mediterranean Baked Beef Meatballs
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Beef Kafta Meatballs
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%
Instructions
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Preheat the oven to 350°F. Line two baking sheets and set aside.
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Combine all ingredients in a large bowl and mix until just combined.
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Portion the mixture with a cookie scoop or teaspoons and shape into small meatballs on the prepared sheets.
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Bake about 25 minutes or until fully cooked and no pink remains.
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Serve with dips or as part of a meal with rice, pita, and vegetables.
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Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- You can use lamb or a mix of beef and lamb for richer flavor.
- For ground beef, 80/20 works well to keep the meatballs juicy.
- Cool meatballs completely before freezing for best results.
- Finely mincing onion, garlic, and parsley helps the mixture bind and stay moist; remove excess onion liquid before mixing.
- Alternative cooking methods: bake until browned, pan-fry for a crisp exterior, or grill on skewers for a smoky touch.
Nutrition
Calories: 62kcal,
Carbohydrates: 2g,
Protein: 4g
Nutrition information is an approximation.
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