I call these “Chilled Out” because you can make these any way you want, and they’ll always be delicious. You can serve them to family and friends without stressing that they might not like them.Kofta is simply ground meat with spices and aromatic vegetables, formed into an oval or ball shape and baked or grilled. There are many variations all throughout the Arabic and European world.I love meatballs, they are my comfort food. I am giving a rift on the recipe with many alternatives so you can literally Spice It Your Way! Simply put, these are meatballs with so many variations, you really can’t go wrong with whatever seasonings and ingredients you choose. I have listed commonly used spices and minced vege’s and herbs.Use what you like, you don’t have to include all of them. If you don’t like cilantro, for instance, just leave it out. They can simply be meat, eggs, onion, parsley and salt and pepper. Or they can have all the spices and herbs. Try what you know, then try it again with something new! You might surprise yourself!You can make the meat mixture ahead of time and keep it in the fridge for when you’re ready to cook. This makes a lot so you can take it for lunch to work and make your coworkers jealous!
Chilled Out Kofta
- 2 lbs Ground beef Substitute lamb, turkey, pork
- 1 1 Egg, beaten
- 3 cloves Garlic minced
- 1/2 cup Grated or finely minced onion or scallion
- 1 Small minced green chile pepper
- 1/4 cup Fresh parsley chopped
- 1/4 cup each Fresh mint minced and/or cilantro
- 1/2-1 tsp Kosher salt
- 1/2 tsp Freshly ground black pepper
Use any or all:
- 1 tbsp Fresh ginger
- 1 tbsp Ground coriander
- 1/2 tsp Cayenne Pepper
- 1 tsp Ground allspice
- 2 tsp Ground cumin
- 1 tsp Ground cinnamon
Preheat oven to 400F. If grilling your Kofta, preheat grill on high.
Place all ingredients in a large bowl. Mix thoroughly, but not so much to make the meatballs tough. Over mixing will do that. Once you feel that the mixture is uniformly mixed, form into meatballs to whatever size you desire. An ice cream scoop will give you uniform meatballs. Shape them and place them on a parchment lined baking sheet.
If you areo grilling them, shape them into logs, or sausage shape onto skewers.
Bake for 15-20 minutes or until cooked through and no longer pink on the inside.
Grill for 15-20 minutes, turning on all sides until browned evenly and you have nice grill marks.
Serve with yellow rice, pita, salad, or just with a yogurt dip.
If you want a fusion meal, make a marinara sauce and simmer the meatballs for 5-10 minutes in the marinara. Serve with pasta and parmesan cheese over top. The kids will love you for it! If you're in the mood for Indian, simmer them in a curry sauce, homemade or store bought, I won't tell!