Baked Kofta Balls in Tomato Sauce

Recipe by Chef Joey Z.
READY IN: 45mins
YIELD: 24 balls




  • Preheat your oven to 400'F.
  • Coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered. If you want to use more then do, these balls will stick to the bottom.
  • Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
  • Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined.
  • Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
  • Roll into 1 inch balls. I found squeezing them back and forth in my hands worked well.
  • Place the Kofta balls in the oiled casserole dish.
  • Drizzle a little more olive oil over each Kofta ball.
  • Bake in the oven for 20 minutes. The Kofta should be a nice golden colour when you remove them.
  • Let them cool for a few minutes. If they stick gently slide a spatula under each ball to remove.
  • Put the Kofta balls in another dish.
  • Spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.
  • Pour the rest of the sauce on top. I added a little water to the jar to get the rest of the sauce out. Let them sit for about one hour. The Kofta balls will absorb the sauce very well.
  • You can reheat the Kofta balls in the microwave or in the oven.
  • Bon Apetit!