Beef, Lemon and Mint Kofta
The key difference between kofta and normal meatballs is that the minced beef is minced again to make more of a paste. This is a delicious recipe and ideal served with a lemon and mint scented yoghurt dipping sauce.
This recipe is also a part of our Beef Recipe Collection.
- 250g Prime Beef Mince
- 1 clove garlic, crushed
- 1 egg, beaten
- 1/2 cup fresh breadcrumbs
- 1 Tbsp plain yoghurt
- handful fresh mint leaves, roughly chopped
- zest of one lemon
- salt and pepper to season
- 1 cup plain yoghurt
- 1 Tbsp lemon zest
- 1 Tbsp fresh mint leaves, finely chopped
- 1/8tsp rock salt
- black pepper to season
- virgin olive oil to drizzle
- Heat oven to 180C and line an oven tray with baking paper.
- In a food processor mix together all the ingredients for the kofta. In no more than 2 minutes you should have a thick and fragrant meat paste.
- With wet hands take a large tablespoon of the mixture and form a meatball - either in the traditional oval shape or in a ball. Place on the tray and repeat until all the mixture is used.
Brush with a little olive oil then cook for 15 to 20 minutes until the meatballs are golden brown.
- In a dipping bowl simply combine all the dipping sauce ingredients except the oil until well blended. Before serving simply drizzle a little oil over the dipping sauce - make sure it's good quality oil
- For a meal serve the kofta on a slice of toasted pita bread and drizzle with the dipping sauce -or serve on their own as an entree.
- Add some hummus or tzatziki dip on the side for extra dipping options!
- How do you keep koftas from drying out?
Be sure to brush your tray with some olive oil and let them cook in the oven for the recommended time! This helps kofta stay tender and juicy and not overcook and dry out.
- Why is my kofta falling apart?
Chances are there's too much fat in the meat and that's why they are not sticking together. Try adding breadcrumbs or flour along with some egg or egg white and that should help to bind the kofta together.