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Lebanese Kofta Meatballs with Cucumber Mint sauce

Lebanese Kofta Meatballs with Cucumber Mint Sauce

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Lebanese, Middle Eastern
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Make the Cucumber Mint Sauce

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.