Beef Kafta Meatballs make a great dinner or an appetizer at a party. Ground beef {or you can use ground lamb} is mixed together with garlic, onion, parsley, mint and warm, rich spices. These meatballs make a great addition to a rice bowl with your favorite Mediterranean ingredients or paired with Lebanese Green Beans. 

BEEF KAFTA MEATBALLS

One of my favorite things to order at Mediterranean restaurants is beef kafta {otherwise known as Lebanese Beef Kebabs}. 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. They are the perfect thing to put into a pita with hummus, yogurt and tabbouleh.

There is something so satisfying about beef mixed with warm spices. Today’s Beef Kafta Meatballs are inspired by all of those meals and my love for meatballs. Yes, I said my love for meatballs. Weird? Hear me out! I love the fact that meatballs are small little bite sized appetizers or can be paired together with other ingredients to create a meal. 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.

I am a huge fan of rice bowls during the week because I can make the protein {or even a batch of these Crunchy Chickpeas} and then set out a variety of other ingredients to top on the rice bowl.

Here are some ideas when using these Beef Kafta Meatballs to create your rice bowl:

1. Start with your grain. Some ideas are brown rice, jasmine rice, quinoa, bulgur, farro or sorghum.
2. Next add your protein. In today’s case add the Beef Kafta Meatballs but these Crunchy Chickpeas, this Chicken Shawarma or these Mediterranean Turkey Meatballs all work great also.  
3. Load on the vegetables. I love adding traditional Tabbouleh or this Kale Quinoa Tabbouleh to my rice bowls. Other options including diced tomatoes, fresh herbs, greens like spinach or kale, bell peppers, red onion and carrots. 
4. Another great option is to grill a batch of vegetables to add to your rice bowl. You could try these Moroccan Roasted Carrots, Curry Roasted Cauliflower or this Roasted Garlic Parmesan Cauliflower. 
5. Finish off that bowl with some cheese and sauce. I love adding a little sprinkle of feta cheese along with a dab of hummus or a drizzle of Yogurt Tahini Sauce. 

Yield: 24

Beef Kafta Meatballs

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Beef Kafta Meatballs make a wonderful appetizer paired with hummus or a yogurt sauce or a meal in a rice bowl. Ground beef is mixed with fresh herbs, garlic, onion and warm spices to create a flavorful meatball the whole family will love. 

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 lb. 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

1. Preheat the oven to 350 degrees F. Prepare two baking sheets by spraying nonstick spray on them or using a slip mat. Set aside.
2. Combine all ingredients in a large bowl and mix. 
3. Using a cookie scoop or a teaspoon shape the meat into small meatballs and place on the baking sheet. 
4. Bake for 25 minutes or until the meatballs are cooked through and there is no red. 
5. Serve the meatballs as an appetizer with hummus or yogurt sauce or as a meal with Lebanese Green Beans or in a rice bowl. 
6. 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.