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Kofte Meatballs

Yields32 Servings

  cup pine nuts
 6 cloves garlic, minced or pressed
 2 tsp smoked paprika
 1 ⅓ tsp salt
 1 ⅓ tsp cumin
  tsp pepper
  tsp coriander
  tsp cloves
  tsp ground nutmeg
  tsp ground cinnamon
 2 lbs ground lamb
  cup grated onion drained
 ½ cup minced fresh parsley
 ½ cup minced fresh mint
 2 tsp unflavored gelatin
Yogurt-Garlic Sauce
 1 cup whole-milk yogurt
 2 tbsp lemon juice
 2 tbsp tahini
 1 clove garlic minced or pressed
 ½ tsp salt

Process pine nuts through ground cinnamon in food processor until course paste forms. Transfer to a large bowl and add remaining ingredients. Knead together.


Form 1-2 inch meatballs and either freeze to cook later, or cook immediately. This image shows them before they were shaped.


Heat non-stick or cast iron skillet over medium heat. Add meatballs and cook until well browned and cooked through (160°F).

Yogurt-Garlic Sauce

Mix all ingredients together and refrigerate until ready to use. If freezing meatballs and preparing at a future time, prepare sauce on the day or day before meatballs will be cooked and eaten.

Nutrition Facts

Serving Size 1

Servings 32