Juicy Baked Kofta Meatballs

Ingredients

• 900 g (2 lb)lean minced beef
• 4 large clovesgarlic
• 15 g (1 cup, loosely packed)parsley
• 1 largeyellow onion
• 2 teaspoonsseven-spice mix (or allspice)
• 2 teaspoonspaprika
• 2 teaspoonskosher salt
• 1/2 teaspoonblack pepper
• 55 g (1/2 cup)breadcrumbs
• As neededoil spray

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Chop the vegetables

   Peel and quarter the onion, then peel the garlic. Blitz the onion, parsley and garlic in a food processor until finely chopped. If you do not have one, chop them finely by hand.

3. 3

   Mix the ingredients

   Put the minced beef, chopped vegetables, spices and breadcrumbs in a bowl. Mix until everything is evenly combined.

4. 4

   Shape the meatballs

   Form the mixture into meatballs, using roughly one heaped tablespoon for each. Keep them a similar size so they cook evenly; aim for about 2.5 cm (1 inch) across.

5. 5

   Arrange on a tray

   Set the meatballs on a baking tray lined with baking parchment, leaving at least 2.5 cm (1 inch) between them.

6. 6

   Bake until cooked

   Spray the meatballs with vegetable oil and bake for 12–14 minutes. Test one to make sure it is fully cooked. If you like, finish under the grill for a few minutes to brown the tops.

7. 7

   Serve straight away

   Serve immediately, topped with shawarma white sauce.

What are kofta meatballs?

Kofta refers to seasoned minced meat shaped into balls or other forms, with variations found across the Middle East and beyond. This version turns the seasoned mixture into small oven-baked meatballs.

Parsley, onion and garlic bring freshness and savoury depth, while paprika and seven-spice add warmth. Baking makes it straightforward to cook a whole tray at once.

Nutrition and macros by portion

The nutrition label shows one serving as written: 55 calories, 5g protein, 2g carbs, 3g fat.

The beef supplies most of the protein and contributes fat, while the breadcrumbs and onion provide some of the carbohydrates. Serve the meatballs with salad or other vegetables and a measured amount of sauce to round out the plate.

The aromatic base

Onion, parsley and garlic: chop them very finely so they distribute through the beef rather than leaving large pieces in the meatballs. A food processor is quick, but careful hand-chopping also works.

Seven-spice: use the blend for its layered seasoning, or follow the recipe's allspice alternative. Measure the salt and spices evenly so each meatball tastes consistent.

Mixing and shaping

Even mixing: combine the ingredients until the herbs, spices and breadcrumbs are spread throughout the beef. Avoid prolonged, heavy kneading, which can make the texture firm.

Uniform size: shape each meatball to roughly 2.5 cm (1 inch) across, using about one heaped tablespoon of mixture. Similar-sized pieces are more likely to finish cooking together.

Spacing and browning

Room between pieces: leave at least 2.5 cm (1 inch) around each meatball on the lined tray. Crowding can limit browning and make it harder for heat to circulate.

Optional grill finish: the brief grill step is only for browning the tops. Keep an eye on the tray, as small meatballs can colour quickly.

How to check doneness

Start checking at 12 minutes, following the recipe's 12–14 minute baking window. Test one meatball to confirm it is fully cooked before serving.

Oven performance and the size of the meatballs affect timing, so use the doneness check rather than relying on the clock alone.

Ways to serve them

Sauce: serve the meatballs straight from the oven with shawarma white sauce, as suggested in the recipe.

A full plate: pair them with flatbreads, salad or rice for a meal, or offer them as part of a spread with extra vegetables and sauce.

Recipe notes & tips

• Chop the onion, parsley and garlic finely so they blend evenly into the meat.
• Use a light hand when mixing to help keep the meatballs tender.
• Shape the meatballs to a consistent size for more even cooking.
• Leave at least 2.5 cm (1 inch) between meatballs on the tray.
• Test a meatball after 12 minutes, then continue baking as needed within the stated 12–14 minute window.
• Watch closely if using the grill to brown the tops.

Variations

• Use allspice: replace the seven-spice mix with the suggested allspice alternative.
• Change the herbs: swap some parsley for another finely chopped fresh herb.
• Add a dip: serve with shawarma white sauce as suggested.
• Make a wrap: tuck the meatballs into flatbread with salad and sauce.
• Serve as a bowl: pair them with rice and vegetables for a filling meal.

Common mistakes to avoid

• Large vegetable pieces: chop the onion, parsley and garlic finely so they distribute through the mixture.
• Uneven shaping: keep the meatballs close to 2.5 cm (1 inch) so they cook at a similar rate.
• Crowded tray: leave at least 2.5 cm (1 inch) between pieces for better heat circulation.
• Overmixing: combine until evenly blended, then stop to help avoid a firm texture.
• Skipping the doneness check: test one meatball before serving, even if the timer has finished.
• Unwatched grilling: stay by the oven during the optional grill finish so the tops do not brown too far.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. The recipe describes the meatballs as freezer-friendly; freeze them in a sealed container, then thaw in the fridge and reheat until piping hot. Reheat in the oven or microwave, taking care not to dry them out.

Frequently asked questions