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pan-frying Middle Eastern
Kofta Meatballs Recipe-3067

Photo by: Joseph DeLeo
Comments: 0


This is a fragrant Middle Eastern dish where ground meat is flavored with spices and formed into balls. They also freeze well and make a great snack for kids.

Yield: Serves 4


  • 18 ounces extra-lean beef or lamb, finely ground (about 2ΒΌ cups)
  • 1 onion, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon apple pie spice
  • Pinch of cayenne pepper
  • Handful of chopped cilantro leaves
  • Ground black pepper
  • 1 tablespoon olive oil
  • Lemon wedges, for serving


1 Blend all the ingredients except the oil and lemon wedges in a food processor until smooth.

2 Take a small handful of the mixture and, using your hands, roll it into a ball or oval shape. Repeat until you have used all the mixture to make 16 meatballs. If you wet your hands first, it will help prevent the mixture from sticking to them.

3 Heat the oil in a large nonstick frying pan and fry the meatballs until they are golden brown and cooked through. Drain on absorbent paper towels and serve with lemon wedges. They are delicious with a green salad and couscous or brown rice.

© Anthony Worrall Thompson

Nutritional Information

Nutritional information is provided by the author.

Per portion: 212 cal., 9g fat, 3.2g sat.fat, 0.08g sodium, 4g carbohydrate


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