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Beef kofta with herbs and tahini sauce

Beef Kofta

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

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. 
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  • 500g beef mince
  • 1 large onion (about 120g), grated
  • 3 garlic cloves
  • ½ tsp ground black pepper
  • 1½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground turmeric
  • 1 tsp sweet smoked paprika
  • 1 tsp baking powder
  • 1 egg, beaten
  • 1 small bunch flat-leaf parsley (about 20g), leaves chopped, plus extra to serve
  • 1 small bunch chives (about 20g), chopped
  • 1 tbsp olive oil, for greasing
  • 150g 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 mint leaves, to serve


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.

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