These Beef Kafta Meatballs are packed with Middle Eastern flavor and perfect for dinner or served as a party appetizer. Made with ground beef or lamb, garlic, onion, fresh herbs like parsley and mint, and a blend of warm spices, they’re juicy, tender, and full of bold flavor. Serve them with rice, hummus, or wrapped in pita for an easy, delicious meal.
One of my favorite things to order at Mediterranean restaurants is beef kafta or beef kofta {otherwise known as Lebanese Beef Kebabs}.
I have created some other recipes that are similar to today’s Beef Kafta Meatballs including this Lamb Kofta, Chicken Kofta, Grilled Beef Kafta Kebabs and these Mediterranean Beef Kabobs.
If you have ordered them at a restaurant you most likely have seem them in the form of kebabs. Sometimes they are grilled and other times they are baked.
You can also freeze meatballs and have them ready for a busy night. They make the perfect kid-friendly finger food and are really easy to make. If you want to serve these as an appetizer I suggest you serve it with hummus or this Tahini Yogurt Dressing for dipping.
These make a nice finger food along side a platter of hummus and veggies. My favorite way to eat these meatballs is for dinner in a rice bowl or with Lebanese Green Beans.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Beef: Ground beef is used in this recipe to create the meatballs. If you want you can easily use 1/2 lamb and 1/2 beef or substitute ground lamb or chicken.
- Garlic and Onions: Garlic and onion are often found in kofta recipes. Make sure that you mince and chop both as finely as possibly so they blend into the meatballs well.
- Egg: The egg helps to bind the meatball together.
- Breadcrumbs: I use regular breadcrumbs in this recipe to help hold the meatball together. I know often kofta does not use breadcrumbs but I like how it binds everything together.
- Spices: The spices are my favorite in this recipe because they are warm and work very nicely together. I use coriander, cinnamon, allspice, cloves, oregano and then crushed red pepper and cayenne red pepper for spice.
How do you Make Beef Kafta Meatballs
Step 1: Mix Meatball Ingredients: Preheat the oven to 350 degrees F. Prepare two baking sheets by spraying nonstick spray on them or using a slip mat. Set aside. Combine all ingredients in a large bowl and mix.
Step 2: Shape Meatballs: Using a cookie scoop or a teaspoon shape the meat into small meatballs and place on the baking sheet.
Step 3: Bake Meatballs: Bake for 25 minutes or until the meatballs are cooked through and there is no red.
Step 4: Serve: Serve the meatballs as an appetizer with hummus or yogurt sauce or as a meal with Lebanese Green Beans or in a rice bowl.
Storage Tips
Store the leftovers in an airtight container in the fridge for up to 4 days or the freezer.
Recipe FAQ
Use a food processor to finely mince onion, garlic, and parsley. This helps the mixture hold together and adds moisture and flavor.
Squeeze excess liquid from onions to prevent soggy meatballs. Gently mix the ingredients until just combined to keep the meatballs tender, not tough.
Bake: A healthier option and great for batches. Bake at 400°F until browned and cooked through.
Pan-fry: Adds a crisp outer texture. Use olive oil and cook in batches.
Grill: Great for summer; skewer them for easy handling.
More Beef Recipes
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Beef Kafta Meatballs
Ingredients
- 1 pound ground beef
- 4 garlic cloves, minced
- 1/4 cup sweet onion, grated
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne pepper {optional}
- 1/2 teaspoon cloves
- 1/4 teaspoon red pepper flakes {optional}
- 1/2 teaspoon oregano
- 1 egg, slightly beaten
- 1/3 cup breadcrumbs
- 1/3 cup milk, 1 or 2%
Instructions
- Preheat the oven to 350 degrees F. Prepare two baking sheets by spraying nonstick spray on them or using a slip mat. Set aside.
- Combine all ingredients in a large bowl and mix.
- Using a cookie scoop or a teaspoon shape the meat into small meatballs and place on the baking sheet.
- Bake for 25 minutes or until the meatballs are cooked through and there is no red.
- Serve the meatballs as an appetizer with hummus or yogurt sauce or as a meal with Lebanese Green Beans or in a rice bowl.
- Store the leftovers in an airtight container in the fridge for up to 4 days or the freezer.
Notes
- You can also use lamb or a combination of beef and lamb.
- When I use ground beef I use 80/20.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There are lots of food bloggers like this but the best food blog “Beef Kafta Meatballs” is yours. i will try to make it like you .
What’s the best way to thaw and reheat if I make these to freeze? Thanks so much, this is one of my all time favorite recipes!
I would pull them out the night before and thaw in the fridge. Then when you are ready to eat them I would reheat them in the oven at 300 degrees F. Place them in a single layer in a baking dish or baking sheet, cover with foil so they don’t dry out and then heat until warmed through {about 15-20 minutes for a small batch longer for more}. I am so glad you like them!