Prep 20 mins
Cook 1 hr
This is a wonderful and easy recipe. Very traditional in Egypt. Served over plain white rice. My grandmother, and mother... and all my aunties have been making this for decades. Hope you enjoy it as much as I do.
- 453.59 g ground beef (you can use lamb, lean ground beef.. just what ever you have on hand)
- 118.29 ml short-grain rice (Egyptian rice if you can get your hands on it... but italian rice will do fine)
- 1 egg
- 4.92 ml salt
- 4.92 ml black pepper
- 4.92 ml dried thyme (or za'taar)
- 4.92 ml dried coriander
- 4.92 ml dry cumin
- 1 onion
- 793.78 g can tomatoes
- 14.79 ml tomato paste
- 4.92 ml salt
- 4.92 ml pepper
- Preheat oven to 350°F.
- Puree the sauce ingredients in blender/food processor.
- Combine together together all the kofta ingredients in a large bowl.
- Ball your kofta into 1.5 inch balls and place in a 9in x 9in oven safe pan.
- Pour sauce over kofta and cook in oven for 45-60 minutes turning once.
Since cumin is not my favorite spice I decided to use only 1/2 tsp but then this is all I taste in the meatballs. So if I do them again, I would use just 1/4 tsp. Or omit it. The sauce would need a little bit of seasoning. I used lean ground beef, italian rice. I cooked them 60 minutes and the rice was cooked. I like how easy the meatballs are cooked. I hate when it's fried so this method I really liked :) Thanks Maya's Mama :) Made for Ramadan tag game
Oh drat! I just realized the intro said, "served over plain white rice" & not that it just used plain white rice in the meat mixture. I served it over linguine pasta. Either way, I think it's a keeper! :) Super easy to make on a busy night, with minimal clean up. We used ground beef & long-grain white rice (what I had on hand) but followed everything else exactly. Our only change in the future would be to add some garlic; we add it to everything! lol Thanks for another great recipe, Maya's Mama! Made for Ramadan tag game.
Yet another tasty meatball recipe. I might add just a bit more seasoning to the meatballs next time, but I loved that they did not need to be fried. I found I had no eggs left, so used the flaxseed substitute, which worked out really well. Used sushi rice for the rice. The sauce ended up a bit too liquid for me at the end of the day, but it tasted good. I also had quite a lot left over and will use it to make a veggie soup. Served with mashed potatoes and sauteed zucchini.