Total Time
Prep 15 mins
Cook 6 mins

An everyday ingredient, ground lamb, is transformed into a tasty Middle Eastern dish in this simple but effective recipe. Very nice in pita bread with hummus.

Ingredients Nutrition


  1. Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
  2. Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
  3. Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
  4. Serve hot or cold.


Most Helpful

Look no further, this is the real deal! So authentic! It tastes exactly like the kafta kabobs at Lebanese restaurants. I used really lean beef (93%) instead of lamb and shaped them into long strips of meat. I cooked this under the broiler and served it with roasted tomatoes, salad, pilaf and hummus. I was a little apprehensive when the recipe said to use 2 ounces of parsley (which was more than 1/2 a bunch), but I went ahead and it was perfect. I made extra patties and plan on freezing them for future use. Thanks for sharing.

Flaquis from S. Ca September 30, 2009

Outstanding meatballs; just love the flavours in these. I used partly fresh and dried parsley. Agree with other reviewers that the fresh mint really takes this over the top. I also used ground turkey. Made by Unrulies under the Influence/ZWT6

Deantini June 30, 2010

This was so easy and tasted wonderful. I used a very lean ground beef because I did not have any lamb, but the spices gave it that Lebanese taste anyway. Served it with a cold Lebanese cucumber soup, a Greek salad, and then made the meatballs into wraps with ww tortillas and baba ghannouj. As suggested by another reviewer, I baked my meatballs on a cookie tray covered with parchment paper in a 350 degree oven for about 25 minutes.

Donna Matthews September 16, 2009

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