Beef Kofta
By OcadoLife
Published on 10 February 2022
These oven-baked meatballs are easy to prepare and are a lower-fat option than fried meatballs. We serve ours drizzled with tahini sauce and topped with fresh parsley and mint. Time and servings
45 minsTotal time
4Servings
45 minsPrep time
Ingredients
- 500 g of beef mince
- 1 large onion (about 120g), grated
- 3 garlic cloves
- 0.5 tsp of ground black pepper
- 1.5 tsp of salt
- 1 tsp of ground cinnamon
- 0.5 tsp of ground turmeric
- 1 tsp of sweet smoked paprika
- 1 tsp of baking powder
- 1 egg, beaten
- 1 small bunch of flat-leaf parsley (about 20g), leaves chopped, plus extra to serve
- 1 small bunch of chives (about 20g), chopped
- 1 tbsp of olive oil, for greasing
- 150 g of tahini
- 1 lemon, juiced
- 2 romano peppers, cut into thick strips (or 1 small punnet of baby or piccerella peppers, quartered lengthways)
- 1 red chilli, sliced thickly (optional)
- 1 handful of mint leaves, to serve
Method
Step 1
Preheat the oven to 220°C/ 200°C fan/gas 7. Mix the beef, onion, 2 grated garlic cloves, 1 tsp salt, the pepper and spices, baking powder, egg and herbs together to form a smooth paste. Divide into 12 even mounds, about 55-60g each.Step 2
Lightly grease a roasting tin and your palms with olive oil; roll each mound into a ball. Space slightly apart in the tin and bake for 15 mins.Step 3
Crush the remaining garlic clove and combine with the tahini, lemon, remaining tsp salt and 250ml of cold water, mixing until smooth with a custard-like texture.Step 4
Add the peppers and chilli, if using, to the roasting tin and return to the oven for a further 15 mins.Step 5
Serve the kofta and peppers drizzled with tahini sauce and scattered with parsley and mint.