Lamb Kofta is a mixture of ground lamb, onion, garlic and spices to create a meatball, kebab or patty that is baked or grilled. Kofta can be used in my meals from pita sandwiches, to rice or hummus bowls, to an appetizer spread. Your guests will love this flavors in this kofta recipe!
Last week I shared a Chicken Kofta recipe with you guys.
Some of my most popular recipes on my site are my Grilled Beef Kafta Kebabs, Beef Kafta Meatballs and these Mediterranean Beef Kabobs.
Today’s Lamb Kofta is similar to the beef kafta I have shared but it uses ground lamb.
Many of you have asked me to create more recipes using lamb so I thought this was a great place to start.
What I love most about kofta is how versatile it is.
You can make meatballs, lamb kofta kebabs or patties with the meat mixture.
When you are ready to cook the lamb you can either grill it or you can bake it in the oven.
My kids love meatballs so I often make this lamb kofta into small meatballs.
We use these meatballs in pita sandwiches, hummus bowls, paired with Lebanese Green Beans or in these Greek Quinoa Bowl Recipe.
The mixture of spices in my kofta recipes is my favorite.
It uses coriander, cinnamon, allspice, cloves, oregano and then crushed red pepper and cayenne red pepper for spice.
I add freshly chopped mint and parsley to the kofta recipe but if you don’t have that on hand you can use dried in its place.
Recipe Ingredients
- Ground Lamb: Ground lamb 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 beef or chicken.
- Garlic and Onion: 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.
- Fresh Herbs: The fresh herbs add a fresh flavor to the meatballs. I used mint and fresh parsley but I think that fresh oregano, thyme and dill would also be nice.
- 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.
- Milk: I add a small amount of milk to these meatballs to help keep the meatball moist and also help the binding process.
- 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 to Make Lamb Kofta Meatballs
Preheat the oven to 350 degrees F.
Step 1. Prepare Baking Sheet: Prepare two baking sheets by spraying nonstick spray on them or using a slip mat. Set aside.
Step 2. Combine Ingredients: Combine all ingredients in a large bowl and mix well the lamb mixture with your hands.
Step 3. Create Kofta Balls: Using a cookie scoop or a teaspoon shape the meat into small meatballs and place on the baking sheet.
Step 4. Bake Meatballs: Bake for 25 minutes or until the meatballs are cooked through and reach an internal temperature to 160 degrees F.
Step 5. Serve Meatballs: Serve the meatballs as an appetizer with hummus or yogurt sauce, in a hummus bowl, pita sandwiches or alongside Lebanese green beans.
Store the leftovers in an airtight container in the fridge for up to 4 days.
Recipe FAQ
Yes! Lamb is a lean and nutrition packed type of red meat. We use it a lot in middle eastern dish recipes. 3 ounces of cooked lamb can give you about 25 grams of protein, plus potassium, zinc and vitamin B-12. It also is a great source of iron, omega-3 fatty acids and magnesium.
An internal temperature of 145°F means that the meat is cooked to medium-well and this is the official safe temperature recommended by the USDA. Ground lamb is the one exception, which is cooked when it reaches an internal temperature of 160 degrees F.
Let the meatballs or the kebabs cool completely and arrange in a layer in a large ziplock bag. If you have more than 1 layer use wax paper or plastic wrap to separate the layers. You can also freeze them in an airtight container.
They will last in the freezer for 3 to 4 months. When you want to use the meatballs let them thaw overnight in the fridge.
What Should I Serve with Kofta?
- Try adding pita bread or homemade naan alongside this lamb kofta recipe.
- I love pairing this lamb with vegetable side dishes. Some of my favorites are these Mediterranean Roasted Vegetables, Za’atar Carrots and this Mediterranean Roasted Cauliflower.
- A fresh salad is also a great addition to lamb meatballs. I love this Mediterranean Bean Salad, Easy Lebanese Salad or this Mediterranean Chopped Salad.
- Potatoes can be a nice pairing with this lamb koftas recipe. Some favorites of mine are Spicy Lebanese Potatoes, Lemon Cilantro Roasted Potatoes or these Garlic Roasted Potatoes with Paprika.
- Pair this lamb with my Lebanese Hummus, Baba Ghanoush or tahini sauce.
Other Lamb Recipes You Might Like:
- Lamb Curry
- Lamb Croquettes
- Spiced Ground Lamb Pita
- Minced Lamb Recipe
- Braised Lamb Shanks
- Mediterranean Zucchini Boats
Lamb Kofta
Lamb Kofta is a mixture of ground lamb, onion, garlic and spices to create a meatball, kebab or patty that is baked or grilled. Kofta can be used in my meals from pita sandwiches, to rice or hummus bowls, to an appetizer spread. Your guests will love this flavors in this kofta recipe!
Ingredients
- 1 pound ground lamb
- 4 garlic cloves, minced
- 1/4 cup sweet onion, grated or very finely chopped
- 2 Tablespoons fresh parsley, finely chopped
- 2 Tablespoons fresh mint, finely chopped
- 1/2 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 for spice}
- 1/2 teaspoon cloves
- 1/4 teaspoon red pepper flakes {optional for spice}
- 1/2 teaspoon oregano
- 1 egg, slightly beaten
- 1/3 cup regular 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 well with your hands.
- 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 reach an internal temperature to 160 degrees F.
- Serve the meatballs as an appetizer with hummus or yogurt sauce, in a hummus bowl, pita sandwiches or alongside Lebanese green beans.
- Store the leftovers in an airtight container in the fridge for up to 4 days.
Notes
- TO FREEZE: Let the meatballs cool completely and arrange in a layer in a large ziplock bag. If you have more than 1 layer use wax paper or plastic wrap to separate the layers. You can also freeze them in an airtight container. They will last in the freezer for 3 to 4 months. When you want to use the meatballs let them thaw overnight in the fridge.
