Twisted Beef Koftas Middle Eastern Meatballs Recipes

MIDDLE EASTERN MEATBALLS (KOFTA KEBABS)

Steps:

• Preheat the oven to 425 degrees.
• Add all the ingredients except the beef into a bowl and stir well.
• Add in the beef and stir until just combined.
• Form into 1/4 cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
• Cook for 15-18 minutes or until cooked through.

TWISTED BEEF KOFTAS (MIDDLE-EASTERN MEATBALLS)

Steps:

• Preheat oven to 350.
• Mix all ingredients in a medium mixing bowl until well-blended (using your hands works best).
• Form golf-ball sized meatballs from the mixture and place, without touching, on an ungreased baking sheet.
• Bake until slightly browned and cooked through (approximately 20-25 minutes).
• Serve 'em up hot! (See Recipe Description for Suggestions).

LOW FAT MIDDLE EASTERN BEEF KOFTAS

Steps:

• COMBINE beef, GRATED red onion, parsley, mint, allspice, GRATED lemon rind and juice of lemon in bowl.
• Make in 7 or 8 rolled sausages.
• SPRAY pan with oil and cook beef until cooked.
• NOTE: To make it easier to cook, make sure sausages or rolled evenly.
• NOTE: I put a plate and a can from the pantry on top to help to brown evenly.
• In separate bowl, COMBINE vanilla low-fat yogurt and mint sauce (I used from the bottle; thick or thin will do).
• Will serve with grape tomatoes and Bill Granger's Spiced Pumpkin recipe listed at ZAAR!
• ENJOY!
• **UPDATED NOTE: If the combination FEELS dry, you can add up to 2 Tablespoon of Greek Yogurt too as if the mixture is ultra dry before you grill, it will taste like that too!

VEGETARIAN KUFTEH / KöFTE (MIDDLE-EASTERN MEATBALLS)

Steps:

• Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
• Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
• Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
• Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
• Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.