Kofta Balls In Tomato Sauce Recipes

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MOROCCAN KOFTE WITH SPICY TOMATO SAUCE



Moroccan kofte with spicy tomato sauce image

Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 11

500g pack minced lamb
1 small red onion , finely chopped
1 tsp ground coriander
1 tbsp chopped mint
1 tbsp olive oil
1 garlic clove , finely chopped
2 x 400g cans chopped tomato
1-2 tsp harissa
1 tsp sugar
200g tub Greek yogurt
2 tbsp toasted pine nuts

Steps:

  • Soak eight wooden skewers in water for 20 minutes, to stop them burning.
  • Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
  • To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.
  • Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).

Nutrition Facts : Calories 316 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium

KOFTA BALLS (BAKED)



Kofta Balls (Baked) image

These are delicious. I think it's best to let them sit over night in the tomato sauce so it can absorb some of the sauce into the Kofta ball. These aren't "meat balls" so if you do choose to eat them with pasta be aware they are different. I like them because they are totally Vegan.

Provided by Jo Zimny

Categories     Other Side Dishes

Time 45m

Number Of Ingredients 11

2 c grated cauliflower
2 c grated cabbage
1 1/2 c spelt flour (white)
1 tsp sea salt
1/2 tsp hing (asafetida)
1 tsp garam masala
1 tsp ground cumin
1/2 tsp coriander powder
1/2 tsp turmeric
1 pinch cayenne pepper
1 jar(s) tomato sauce (or your favourite spaghetti sauce)

Steps:

  • 1. Preheat your oven to 400'F.
  • 2. Coat a 9x13 inch oven proof dish or pan with 2 tbsp. olive oil so all of it is well covered. If you want to use more then do, these balls will definitely stick to the bottom of the pan. It's happened to me every time.
  • 3. Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
  • 4. Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined
  • 5. Let the mixture sit in the bowl for 20-30 minutes so the moisture from the cabbage and cauliflower can go into the flour. This will create a sticky mixture which is quite easy to roll into balls.
  • 6. Form into 1" balls. Place the balls into the oiled casserole dish. Drizzle the balls with more olive oil and bake for 20 minutes or until the balls are a golden shade.
  • 7. Let them cool for a few minutes and then using a flexible spatula remove the balls into another dish that you have covered the bottom with 1/2 the jar of tomato sauce. I used a home made sauce I made, but jar sauce is also good here.
  • 8. Put the Kofta Balls on top of the tomato sauce then put the other half of the sauce on top of the balls and put in the fridge for a few hours to over night to let the tomato sauce absorb into the Kofta Balls.
  • 9. These can be reheated in the microwave for a few minutes if you like.
  • 10. Enjoy!

VEGETARIAN KOFTA BALLS (TOMATO SAUCE SEP. RECIPE)



Vegetarian Kofta Balls (Tomato Sauce Sep. Recipe) image

Recipe from "The Higher Taste" that I haven't tried yet. It sounds very delicious though. The homemade tomato sauce is also listed as a separate recipe.

Provided by PSU Lioness

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups cauliflower (grated)
2 cups cabbage (grated)
1 1/2 cups garbanzo bean flour or 1 1/2 cups wheat flour
1 1/2 teaspoons salt
1/2 teaspoon garlic powder or 1/2 teaspoon hing
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground coriander powder
1/2 teaspoon turmeric
1 pinch cayenne
oil (for deep frying) or ghee (for deep frying)

Steps:

  • Heat oil in a wok or 2-quart saucepan.
  • Combine all ingredients in a bowl. Roll 24 balls, 1" in diameter.
  • Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
  • Drain in colander.
  • Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
  • If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
  • Serve with cooked spaghetti.

Nutrition Facts : Calories 25.6, Fat 0.3, Sodium 894.6, Carbohydrate 5.4, Fiber 2.2, Sugar 2.6, Protein 1.7

BAKED KOFTA BALLS IN TOMATO SAUCE



Baked Kofta Balls in Tomato Sauce image

This recipe comes out of the Hare Krishna cookbook, The Higher Taste. I took a short cut and used organic tomato sauce from a jar instead of making my own. Of course home made is best. I also baked the Kofta balls instead of frying them in butter. I am only including the recipe for the Kofta Balls. I have changed some of the ingredients to suit my tastes. I didn't add any binder to this as the mixture was moist enough without it. Traditionally these Kofta balls are put over spaghetti, but I put them over Quinoa for something a little different.

Provided by Chef Joey Z.

Categories     Grains

Time 45m

Yield 24 balls, 6 serving(s)

Number Of Ingredients 12

2 cups cauliflower (grated)
2 cups cabbage (grated)
1 1/2 cups spelt flour
1 teaspoon salt
1/2 teaspoon hing
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon coriander powder
1/2 teaspoon turmeric
1 pinch cayenne
2 tablespoons olive oil
1 (25 1/2 ounce) jar pasta sauce

Steps:

  • Preheat your oven to 400'F.
  • Coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered. If you want to use more then do, these balls will stick to the bottom.
  • Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
  • Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined.
  • Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
  • Roll into 1 inch balls. I found squeezing them back and forth in my hands worked well.
  • Place the Kofta balls in the oiled casserole dish.
  • Drizzle a little more olive oil over each Kofta ball.
  • Bake in the oven for 20 minutes. The Kofta should be a nice golden colour when you remove them.
  • Let them cool for a few minutes. If they stick gently slide a spatula under each ball to remove.
  • Put the Kofta balls in another dish.
  • Spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.
  • Pour the rest of the sauce on top. I added a little water to the jar to get the rest of the sauce out. Let them sit for about one hour. The Kofta balls will absorb the sauce very well.
  • You can reheat the Kofta balls in the microwave or in the oven.
  • Bon Apetit!

Nutrition Facts : Calories 175.7, Fat 8.4, SaturatedFat 1.6, Cholesterol 2.7, Sodium 963.1, Carbohydrate 22.3, Fiber 5, Sugar 13.5, Protein 3.5

KOFTA BALLS IN TOMATO SAUCE



Kofta balls in tomato sauce image

Moroccan kofta balls in a slightly sweet tomato sauce

Provided by paulus1971

Time 1h

Yield Serves 4

Number Of Ingredients 18

1 Onion, chopped
1 clove Garlic, crushed
250 gr Lamb mince
1 tsp Cinnamon
2 Eggs
50 gr Breadcrumbs
2 tbsp Olive oil
1 tbsp Olive oil
1 tsp Ras El hanout
8 Green cardamom pods, split
50 gr Sultanas
2 tbsp Pine nuts, toasted
1 tin tomatoes, chopped
180 gr Couscous
1 tsp Cinammom (optional)
220 ml Hot vegetable stock or water
1 tbsp Extra virgin olive oil
1 tbsp Butter

Steps:

  • Add all the ingredients for the kofta balls together in a bowl and mix until well combined. Make small balls about the size of a walnut.
  • In a frying pan heat the olive oil and gently fry the kofta balls until brown on all sides, about 5 minutes. Be careful not to overcook them. You will add them to the sauce later, which will cook them further through.
  • For the sauce, heat the olive oil in a heavy base pan and gently fry the onion and garlic until soft, about 5 minutes.
  • Add the spices and sultanas and fry until the sultanas become all puffy. Be careful not to burn the sultanas.
  • Add the chopped tomatoes and bring to the boil. Lower the heat and simmer gently for about 20 minutes. Season to taste with salt and pepper.
  • Add the kofta balls to the sauce and heat through for a few minutes.
  • For the couscous, add the couscous and spices to a bowl. Pour over the hot stock or water and cover with cling film. Leave for about 10 minutes.
  • Pre-heat the oven to 150 C.
  • Add the olive oil and fluff up with a fork. Put the butter on top, cover the bowl and put in the oven for about 15-20 minutes.

SPICED LAMB KOFTAS BRAISED IN TOMATO SAUCE



Spiced Lamb Koftas Braised in Tomato Sauce image

This is a great buffet recipe, but it's also extremely good for smaller numbers - cut all the ingredients by a third and it will serve four. Spiced lamb Koftas Braised in Tomato Sauce: Top right image

Categories     Easy Entertaining     Buffet food     Spring lamb

Yield Serves 12 (makes 48)

Number Of Ingredients 13

3 lb (1.35 kg) minced lamb
3 teaspoons coriander seeds
3 teaspoons cumin seeds
3 small onions, peeled and cut into chunks
3 tablespoons fresh mint leaves
3 tablespoons fresh coriander leaves
5-6 tablespoons olive oil
salt and freshly milled black pepper
3 lb (1.35 kg) tomatoes
12 oz (350 g) onions (about 2 medium onions), finely chopped
3 cloves garlic, crushed
11/2 sticks cinnamon
salt and freshly milled black pepper

Steps:

  • First of all, you need to dry-roast the coriander and cumin seeds to draw out their flavour: place them in a small frying pan over a medium heat and toss them around for 2 minutes until they begin to jump and pop, then crush them as finely as possible with a pestle and mortar. Next, place the lamb in a large mixing bowl. Put the onions in a food processor, along with the mint and coriander leaves, then pulse everything until the onion is finely chopped. Transfer all this to join the meat in the bowl, add the spices and a good seasoning of salt and freshly milled black pepper, then mix everything thoroughly and evenly together with your hands (easiest) or a large fork (takes longer). Then take small amounts of the mixture and roll them with your palms into little rounds slightly larger than a walnut. Now heat about a tablespoon of the oil in a large frying pan over a medium to high heat and when it's hot, begin to brown the koftas, about six at a time, turning them to get brown on all sides. As they cook, transfer them to a plate and add more oil when needed as you continue browning all the others. Meanwhile, skin the tomatoes for the sauce. Place them in a heatproof bowl and pour boiling water on to them. After exactly a minute (or, if the tomatoes are small, 15-30 seconds), remove them from the water; slip off their skins (protecting your hands with a cloth if they are hot) and chop them into small pieces. You can also watch how to Skin Tomatoes in our Cookery School Video on this page. After that, place the casserole over a high heat, add another tablespoon of oil and when it's hot, soften the onions, stirring them around now and then and keeping the heat highish so they turn golden brown, which should take about 6 minutes. Next, add the garlic to the onions and cook for about a minute more. Now add the tomatoes and cinnamon, stir well, then add the koftas, stir once more, turn the heat down to low and let them simmer slowly for about 30 minutes with the lid on. Then remove the lid to allow the sauce to reduce, continuing to simmer for a further 30 minutes before serving.

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