Koftit Roz (Rice Meatballs)

"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."
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by loof751 photo by loof751
photo by loof751 photo by loof751
photo by Boomette photo by Boomette
Ready In:
1hr 20mins
15 meatballs




  • 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.

Questions & Replies

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  1. Boomette
    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
  2. Tinkerbell
    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.
  3. duonyte
    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.
    Next time I would increase the amount of cumin and za'atar (a homemade version with marjoram for thyme.) Used fresh local lamb and arborio rice which I coarsely ground in a spice mill for 10-15 seconds. Served over whole wheat spaghettini. The reason I ground the rice was I was afraid the grains if they were whole wouldn't cook and would taste raw. Took a full hour for the meatballs to bake. Reviewed for Best of 2010.
  5. loof751
    Oh boy did we love these meatballs! I made just as directed and would not change a thing. I'm not a big fan of onions and when I tasted the sauce after pureeing the onion and tomatoes I was afraid the onion flavor would be too strong for my taste. After cooking I thought the sauce was delicious and a perfect complement to the seasoning in the meat. I served these with recipe #323307 Mana'eesh (J)gibneh - Cheese Pastries; the next day I split one of the pastries, tucked a few slices of meatball in, and enjoyed a wonderful lunch. Thanks for sharing this recipe!


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