If you’ve ever dipped into a plate of juicy, spiced meatballs nestled alongside a cool and creamy yogurt-based sauce, you already know the magic of Lebanese kofta meatballs. This dish is an absolute staple in Lebanese cuisine and beyond—loved from bustling Beirut street vendors to quiet Sunday dinners at home. My version of Lebanese Kofta Meatballs with Cucumber Mint Sauce draws from lebanese recipes authentic to create something truly satisfying: tender, perfectly seasoned kofta packed with bold spices and herbs, paired with a chilled sauce that cuts through the richness just right. Whether you’re planning a full lebanese dinner, prepping mezze for friends, or simply craving a bite of the Middle East, this dish brings the warmth and hospitality of arabic food traditional right to your kitchen.
Lebanese Kofta Meatballs with Cucumber Mint Sauce
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Lebanese, Middle Eastern
Mixing bowls One for the meat mixture, another for the sauce.
Box grater or food processor To grate onion and cucumber finely.
Baking sheet (if baking) Use parchment or foil to avoid sticking.
Skillet or grill pan (if pan-frying or grilling) A cast iron skillet gives a great sear.
Tongs or spatula For turning the meatballs during cooking.
Microplane (optional) For finely grating garlic into the sauce.
For the Kofta Meatballs
- 1 lb ground beef 80/20 preferred for juiciness
- ½ lb ground lamb optional, for traditional flavor
- 1 small yellow onion grated
- 3 garlic cloves minced
- ¼ cup finely chopped fresh parsley
- 2 tbsp finely chopped fresh mint
- 1 tsp ground cumin
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- 1½ tsp kosher salt
- ½ tsp cayenne pepper or Aleppo pepper optional for heat
- 1 tbsp olive oil for frying or baking
For the Cucumber Mint Sauce
- 1 cup plain Greek yogurt whole milk
- ½ large cucumber grated and excess moisture squeezed out
- 1 tbsp lemon juice
- 1 garlic clove finely minced or grated
- 2 tbsp finely chopped fresh mint
- Salt to taste
- Drizzle of olive oil optional
Make the Cucumber Mint Sauce
Start by preparing the sauce so the flavors have time to mingle. In a small bowl, combine the Greek yogurt, grated and drained cucumber, lemon juice, garlic, mint, and a pinch of salt. Stir well and refrigerate. A drizzle of olive oil on top before serving is a nice touch but optional.
Prepare the Kofta Mixture
In a large mixing bowl, combine the ground beef, (and lamb if using), grated onion, minced garlic, parsley, mint, and all the spices. Mix gently but thoroughly using your hands. Overmixing can make the kofta tough, so stop once everything is just evenly incorporated.
If you want to channel the vibe of a classic kafta recipe lebanese style, use flat skewers and shape the mixture around them like a traditional kafta kabob recipe—but for this dish, we’re going with meatballs for a more approachable and dinner-party-friendly presentation.
Form the Meatballs
With lightly oiled hands, scoop about 2 tablespoons of the mixture and roll into oval or round meatballs. You should end up with around 16-18 meatballs. Place them on a tray lined with parchment paper.
Cook the Kofta
Pan-frying method: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the meatballs in batches, searing each side for about 2-3 minutes until browned and cooked through.
Baking method: Preheat oven to 400°F (200°C). Arrange meatballs on a baking sheet and bake for 18-20 minutes, flipping halfway through for even browning.
Grilling option: If you prefer that smoky, charred flavor often found in middle eastern grilled kebabs, grill the kofta meatballs on skewers over medium heat until cooked through and slightly charred, about 3-4 minutes per side.
Serve
Serve hot with a generous dollop of cucumber mint sauce. Add a side of warm pita or flatbread and a sprinkle of sumac or paprika for garnish if desired. This dish is also right at home in a larger lebanese mezze spread.
Pairings
Lebanese kofta meatballs are incredibly versatile and can shine in a variety of settings, from casual weekday meals to more elaborate dinner spreads. Here are some ways to round out your plate:
- Pita or Flatbread: Scoop up the meatballs and sauce with warm, fluffy bread. Try saj bread for an extra-authentic touch.
- Rice Pilaf: Fragrant rice cooked with cinnamon, clove, and toasted vermicelli is a classic accompaniment to lebanese kafta.
- Hummus or Baba Ghanoush: Add a scoop of these arabic dishes to your plate for a true lebanese mezze experience.
- Tabbouleh or Fattoush: These herb-heavy salads add brightness and a refreshing crunch.
- Roasted Veggies: Consider eggplant, zucchini, and red peppers drizzled with olive oil and za’atar for a colorful, healthy side.
If you’re looking to pair beverages, mint lemonade or an arak cocktail keeps things authentically Lebanese. For something simpler, sparkling water with lemon works beautifully.
FAQs
1. Can I use just ground beef instead of beef and lamb?
Absolutely. While traditional lebanese kafta recipe often includes lamb for depth, using only ground beef is perfectly acceptable and still delicious. Aim for 80/20 beef for better flavor and moisture.
2. Can I grill these like kebabs?
Yes! You can shape the mixture around skewers and grill them to make a more classic kafta kabob recipe. If you're feeling adventurous, try threading them onto flat metal skewers for that authentic street food touch.
3. Is this dish freezer-friendly?
Definitely. You can freeze raw or cooked kofta meatballs. Freeze raw meatballs on a tray, then transfer to a freezer bag. Cooked ones just need to be cooled first. Reheat gently in the oven or skillet.
4. What can I substitute for lamb?
If you don’t eat lamb, ground chicken or turkey can be used, though you’ll lose some richness. For a twist, try the base of a chicken kefta kabob recipe but shape into meatballs using the same spices and herbs.
5. Can I make this dairy-free?
Yes. The meatballs themselves are dairy-free. For the cucumber sauce, substitute the Greek yogurt with a coconut- or almond-based plain yogurt alternative.
