Kofta Balls Baked Recipes

TURKISH MEATBALLS (KOFTA)

Steps:

• Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
• Roll lamb mixture into small meatballs.
• Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

KOFTA BALLS (BAKED)

Steps:

• 1. Preheat your oven to 400'F.
• 2. Coat a 9x13 inch oven proof dish or pan with 2 tbsp. olive oil so all of it is well covered. If you want to use more then do, these balls will definitely stick to the bottom of the pan. It's happened to me every time.
• 3. Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
• 4. Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined
• 5. Let the mixture sit in the bowl for 20-30 minutes so the moisture from the cabbage and cauliflower can go into the flour. This will create a sticky mixture which is quite easy to roll into balls.
• 6. Form into 1" balls. Place the balls into the oiled casserole dish. Drizzle the balls with more olive oil and bake for 20 minutes or until the balls are a golden shade.
• 7. Let them cool for a few minutes and then using a flexible spatula remove the balls into another dish that you have covered the bottom with 1/2 the jar of tomato sauce. I used a home made sauce I made, but jar sauce is also good here.
• 8. Put the Kofta Balls on top of the tomato sauce then put the other half of the sauce on top of the balls and put in the fridge for a few hours to over night to let the tomato sauce absorb into the Kofta Balls.
• 9. These can be reheated in the microwave for a few minutes if you like.
• 10. Enjoy!

BAKED KOFTA BALLS IN TOMATO SAUCE

Steps:

• 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!

MEDITERRANEAN KOFTA MEATBALLS

Steps:

• Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.