One of my favourite things to eat are meatballs. And while I love a traditional Italian-style meatball, I like to mix it up with meatballs from different parts of the world like these Moroccan meatballs, these Green ones or this giant meatball / meatloaf.
My latest obsession are these Lebanese-ish ‘kofta’ (middle eastern meatballs) which were inspired by a recipe in the book ‘Honey & Co. – Food from the Middle East’ from the London based restaurant. This is my simplified version.
Carraway seeds are a really underrated spice. I’ve been using them in my sauerkraut for ages and loved their fresh flavour but hadn’t really experimented with other cooking. Until these kofta. They go really well with beef but if you’re looking for more places to use your carraway seeds they’re also lovely with cabbage in any form.
Beef & Carraway Kofta (Meatballs)
Ingredients
- 500 g ground (minced) beef (1lb )
- 2 teaspoons carraway seeds optional
- 100 g tahini (3.5oz)
- 100 g Greek yoghurt (3.5oz)
- 1 clove garlic optional
- 1 bunch coriander (cilantro) , leaves picked
Instructions
- Preheat your oven to 200C (400F). Combine beef and carraway seeds (if using) in a medium bowl and season generously with salt and pepper. Scoop tablespoons of the beef mixture and roll into meatballs. Place meatballs in an oven proof dish large enough to hold them in a single layer.
- Roast meatballs for about 20 minutes or until well browned and cooked through.
- While the meatballs are cooking combine tahini and yoghurt in a medium bowl. Smash garlic (if using) and chop as finely as you can and add to the tahini yoghurt sauce.
- To serve, spread yoghurt tahini sauce over two plates. Top with meatballs and coriander leaves.
Variations
pantry-friendly – skip herbs. I consider yoghurt a pantry ingredient because it lasts for months in the fridge (well past the best before date).
5-ingredients – skip the garlic.
vegetarian – add carraway seeds to these lentil balls.
no carraway seeds – just skip it or use 1 teaspoon cumin seeds and 1 teaspoon ground coriander instead.
more substantial (carb-lovers) – serve with warm pita or other flat bread or tortillas. Or serve meatballs on a bed of creamy mashed potatoes.
more substantial (low carb) – coconut flat bread or avocado.
no tahini – either replace with mayo to make a yoghurt mayo sauce or just use extra yoghurt. Or use hummus instead of both the yoghurt and tahini. For more ideas to use tahini see here.
more veg – the guys from Honey & Co serve their kofta on a bed of roast veg including onion, eggplant and capsicum (bell peppers). They toss in some cooked white beans as well.
no coriander / cilantro – flat leaf parsley or mint will work. Or use baby spinach or other salad leaves. A shaved cabbage salad would also be a lovely accompaniment.
short on time – skip rolling the beef into meatballs and just brown in a pan with the carraway seeds and serve the spiced beef on top of the tahini yoghurt sauce.
paleo (grain, legume & dairy-free) -use coconut yoghurt almond hummus.
Waste Avoidance Strategy
minced (ground) beef – freeze it.
carraway seeds – keep in the pantry.
tahini – I keep mine in the pantry but will keep longer in the fridge if open.
yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.
garlic – will keep for months in the pantry. I wrap in a brown paper bag to protect from light and prevent shooting.
coriander – best to use for another meal. Can be frozen but will wilt when defrosted.
Prepare Ahead
YES! Just make meatballs and sauce as per the recipe but keep them separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm meatballs in a little oil in a frying pan. Then serve with sauce and herbs as per the recipe.
Add to my Old Favourite Recipes
This is the 1st time I’ve ever made meatballs, Jules. The distinctively different flavors of this dish were worth the effort! Especially because it’s so easy, almost effortless?…how would I use caraway seed with cabbage like you mentioned? Not sure how much to start with?
Yay for meatballs Melanie!
Use 1/2 teaspoon to 1 teaspoon when cooking cabbage – like Darya’s Darya’s Egg Fried Cabbage – just add them when you add the cabbage.
This recipe looks fantastic Jules! Just as a side note, the very first link is broken to your baked meatballs—think it just shouldn’t have spaces in it 🙂
Cheers, Jo
oh glad you like them Jo!
And thanks for the heads up about the link – all fixed now. Do let me know if you notice any other broken links. I’m always wanting to make the site better 🙂
Jx
I can only assume this is a rare occurrence Jules; I’ve been browsing so many of your recipes since I discovered you a few months ago, and this is the first broken link I’ve found! =D
It happens to the best of us Jo 🙂