Servings
Font
Back
Lamb Kofta Recipe
4.9 from 42 votes

Lamb Kofta Recipe

This Lamb Kofta is full of warm spices, sautéed onions and garlic, Italian parsley and baked in the oven. Serve it with hummus, rice and a cucumber tomato salad.

Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings: 6
Calories: 85 kcal
Course: Dinner
Cuisine: Greek, American, Middle Eastern

Ingredients

Lamb Kofta:
  • 1/3 cup pine nuts
  • 1 tablespoon olive oil
  • ½ yellow onion (peeled and roughly chopped)
  • 4 cloves garlic (peeled and smashed)
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon cumin ground
  • 1 teaspoon paprika ground smoked
  • ½ teaspoon ground coriander
  • 1 pound lamb ground
  • 2 tablespoons Italian parsley from a small handful of parsley, finely minced
  • 1 teaspoon olive oil (for baking sheet)
For Serving:
  • cucumber for serving, for salad
  • tomato for serving, for salad
  • hummus (for serving)
  • pita (for serving)
  • lemon for serving, grilled

Instructions

To Make Lamb Kofta:
    Cup of Yum
  1. Preheat oven to 425 degrees F.
  2. In a medium skillet, set over medium heat, add the pine nuts. Toast for about 2 to 3 minutes, until lightly golden brown. Transfer to a food processor and allow to cool. Alternatively, you could chop everything up if you don't have a food processor.
  3. To the same medium skillet, pour in a teaspoon or two of olive oil. Add the onion and smashed garlic. Cook until softened, about 5 minutes, stirring occasionally. Transfer to the food processor, along with the salt, cumin, paprika and coriander. Pulse until everything is minced into small bits.
  4. Pour into a medium bowl. Add the lamb and finely minced Italian parsley. Mix together gently until everything is combined. Brush a half baking sheet with a teaspoon of olive oil. Using a medium cookie scoop, add mounds of the lamb kofta to the baking sheet, placing them about 2-inches apart.
  5. Transfer to the oven to bake for 10 minutes, until lightly golden brown on the tops and cooked throughout. Feel free to halve a lamb meatball in order to ensure doneness.
  6. Serve with rice, hummus, cucumber and tomato salad and pita.
To Store:
  1. Keep in an airtight container in the fridge for up to 3 days. You can reheat them in a microwave on high for 1 minute. OR you can add them to a skillet set over medium-low heat with a lid covered and cook until warmed throughout, about 5 to 7 minutes.

Notes

  • Tips and Tricks:
  • Be sure to add the spices and salt to the onion mixture. This will help avoid any pockets of salt and/or spices.
  • Don’t over mix the lamb mixture. This will create tough meatballs. However, you still want to mix them up because you want to be sure the onion mixture is evenly dispersed.
  • The high heat from the oven ensures super moist but delicious meatballs.
  • Lamb beef kofta - There are variations to this recipe and sometimes people combine ground beef and ground lamb. You can definitely do that with this recipe!
  • Lamb kofta accompaniments - I like to serve this with rice, grilled lemons, hummus, a little tomato and cucumber salad and pita.

Nutrition Information

Serving 6g Calories 85kcal (4%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 583mg (24%) Potassium 72mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin C 1mg (1%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 85

% Daily Value*

Serving 6g
Calories 85kcal 4%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 583mg 24%
Potassium 72mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin C 1mg 1%
Calcium 9mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.