Kofta
Aromatic spiced meatballs or patties with warm spices, herbs, and a choice of protein and binder. Traditionally grilled or pan-fried, these Middle Eastern and South Asian favorites are endlessly customizable for any protein, grain base, or sauce pairing.
Ingredients
Method
Dice the onion and garlic finely. Chop the fresh herbs. Add the ground protein, breadcrumbs, egg, onion, garlic, garam masala, paprika, fresh herb, salt, and black pepper to a large bowl.
Mix gently with your hands or a spoon until just combined—do not overmix, as this can make the kofta tough. Form into 12–16 oval patties or balls, about 2 inches long, and thread onto skewers if grilling (or leave as patties for pan-frying).
Preheat a grill or cast-iron skillet to medium-high heat. Brush with oil.
Grill or pan-fry the kofta for 3–4 minutes per side, turning once, until an internal temperature of 160–165 °F is reached and the exterior is lightly charred.
Transfer to a serving plate. Drizzle with sauce or condiment, and serve warm with flatbread, grains, or fresh vegetables of your choice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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