These Lebanese kofta meatballs are not only absolutely delicious, but they’re easy to make and a classic part of the middle eastern cuisine. While I typically grew up making these into a slightly longer shape and on the grill, I decided to form these into a classic meatball shape and bake them in the oven to make them an easy weeknight dinner option!
Traditional American meatballs are usually served with tomato sauce, however, these kofta meatballs are plated on top of a tzatziki sauce and paired with an easy side salad and some white rice to make a delicious and balanced middle eastern bowl.
Why you’ll love these Lebanese-style meatballs:
- They’re made with minimal wholesome ingredients and they’re packed with fresh herbs and middle eastern spices.
- They’re ready in under 30 minutes, making them the perfect weeknight dinner.
- They’re made with lean ground beef and packed with herbs and spices making them a nutritious and satisfying meal option.
- They can be made ahead of time and stored in the fridge or freezer, making them perfect for meal prepping.
I may be biased, but this is one of my favorite meatball recipes! If you’re looking for some other middle eastern food, you’ll love my:
- Chicken Musakhan (Flatbread chicken recipe)
- One Pot Libyan Soup
- Homemade Baba Ganoush
- Authentic Homemade Hummus
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Ingredients
- Large Onion: I used a white onion, but a yellow onion can work well here too.
- Garlic Cloves: I used fresh garlic cloves, you can either purchase pre-peeled garlic or peel your own.
- Fresh Parsley: Parsley has a fresh, clean taste with a hint of pepper and slight bitterness. It enhances the flavors of other ingredients without overpowering them. You can use either curly or flat-leaf parsley, per your preference.
- Lean Ground Beef: I used 90/10 but you are welcome to also use ground lamb, ground chicken or turkey as well (ground beef and lamb are the most authentic but the dietitian in me is all about lean protein options).
- All Spice: You can find all spice at your local grocery store. You can also purchase all spice from amazon.
- Salt
- Black Pepper
See recipe card for quantities.
Instructions
- Peel and quarter your large onion and place it in a food processor along with your garlic cloves and fresh parsley. Pulse until your mixture is finely minced. Use a rubber spatula to scrape down the sides of the food processor to ensure an even mince.
- Add your lean ground beef into a small mixing bowl and then add in your minced herb and onion mixture from the food processor into the same bowl with the meat.
- Season with salt, pepper, and all spice.
4. Use your clean hands to knead all of the ingredients together until the seasonings are evenly distributed and everything is throughly combined.
5. Grab an XL baking sheet and spray the sheet evenly with non-stick spray or some olive oil. You can also use parchment paper for easy clean up. Use a medium sized scooper to scoop your meatball mixture on to an XL baking sheet in an even single layer.
5. Use your hands to roll the meatballs until you have an even ball and then place them back down onto the baking sheet. Bake for 400 F for 18-23 minutes until golden brown or until your meatballs reach an internal temperature of 165 F.
6. Serve your Lebanese meatballs over some tzatziki sauce or plain yogurt and pair them with an easy side salad and some white rice to make a delicious and balanced middle eastern bowl! Optionally, you can also top them with some toasted pine nuts.
Hint: Alternatively, you can also cook these meatballs on the stove. Add oil to a large cast iron skillet on medium heat to medium-high heat. When your oil is hot, add in the meatballs and cook for about 6-7 minutes. Rotate them occasionally until your meatballs are browned on all sides and the meat reaches an internal temperature of 165 F.
Substitutions
- Lean Ground Beef: I used 90/10 but you are welcome to also use ground lamb, ground chicken or turkey as well (ground beef and lamb are the most authentic for Lebanese food but the dietitian in me is all about lean protein options).
This kofta meatballs recipe is already gluten-free, egg-free and dairy-free on it’s own. Keep in mind if you serve it over a tzatziki sauce (made with yogurt, this will no longer be dairy-free). Trader Joe’s does sell prepared vegan tzatziki sauce.
Variations
Lamb Meatballs: You make a lamb version of these juicy meatballs by using lamb meat instead of beef.
This recipe is toddler and kid friendly as is.
Equipment
All you need to make these kofta Lebanese-style meat balls is a food processor, a large bowl and an XL baking sheet.
If you are in the market for a nice extra large sheet pan, I bought mine off amazon and I am obsessed! If you’re in the market for a food processor, we have the Ninja Professional 3 in 1 system and we love it! (It saves so much space in our kitchen).
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Cooling: Allow the kofta meatballs to cool down to room temperature after cooking to prevent condensation inside the storage container, which can make the meatballs soggy.
Packaging: Place the meatballs in an airtight container or a resealable plastic bag. Place them in the fridge for up to 4 days. If freezing, make sure that there is not too much empty space in the container to minimize air exposure, which can cause freezer burn.
Labeling: Label the container with the date of preparation. This helps you keep track of how long the meatballs have been in the freezer and ensures you use them before they lose quality.
Freezing: Place the container in the freezer. If you’re stacking containers, leave some space between them for air circulation.
Use within: Lebanese meatballs can typically be stored in the freezer for up to 2-3 months without significant loss of quality.
Thawing: When you’re ready to use them, transfer the container from the freezer to the refrigerator and let them thaw overnight. You can also reheat them directly from frozen by simmering them gently in a broth until heated through.
Top tip
Make sure not to overwork the meat mixture when shaping the kofta meatballs to keep them tender!
FAQ
Yes, you can customize the meat mixture according to your preference.
Yes, you can prepare the meat mixture and shape the meatballs in advance. Store them in the refrigerator until you’re ready to cook. Alternatively, you can freeze the shaped meatballs for longer storage.
Dinnner
Looking for other easy dinner recipes like this? Try these:
Jump to: Recipe
Lebanese Kofta Meatballs
Equipment
- 1 XL Baking Sheet
- 1 Food Processor
- 1 Large bowl
Ingredients
- 1 Large Onion
- 3 Large Garlic Cloves
- 1 Bunch Fresh Parsley
- 1 Pound Lean Ground Beef 90/10
- 1 Teaspoon All Spice
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
Instructions
- Peel and quarter your large onion and place it in a food processor along with your garlic cloves and fresh parsley. Pulse until your mixture is finely minced. Use a rubber spatula to scrape down the sides of the food processor to ensure an even mince.
- Add your lean ground beef into a small mixing bowl and then add in your minced herb and onion mixture from the food processor into the same bowl with the meat.
- Season with salt, pepper, and all spice.
- Use your clean hands to knead all of the ingredients together until the seasonings are evenly distributed and everything is throughly combined.
- Grab an XL baking sheet and spray the sheet evenly with non-stick spray. You can also use parchment paper for easy clean up. Use a medium sized scooper to scoop your meatball mixture on to an XL baking sheet in an even single layer.
- Use your hands to roll the meatballs until you have an even ball and then place them back down onto the baking sheet. Bake for 400 F for 18-23 minutes until golden brown or until your meatballs reach an internal temperature of 165 F.
- Serve your Lebanese meatballs over some tzatziki sauce or plain yogurt and pair them with an easy side salad and some white rice to make a delicious and balanced middle eastern bowl! Optionally, you can also top them with some toasted pine nuts.
Video
Notes
- 1 Avocado, diced
- 5-6 Mini Peppers, diced
- 2 Persian Cucumbers, diced
- 3 Roma Tomatoes, diced
- 2 Tbs Olive Oil
- Lemon Juice from ½ lemon
- Salt and Pepper to taste
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Diana Wanek says
These were the most tender meatballs I have ever eaten. I have never cooked with fresh parsley and had never had tzatziki sauce either, so way to introduce this old lady to new things.
christina.klapper says
Oh my gosh! This is so sweet! I’m so glad you enjoyed them Diana!!!! ♥️
Cathy says
Thinking will make cocktail size on tzatziki with tooth picks as appetizer and add some ground lamb?
christina.klapper says
Sounds amazing!!!