Middle Eastern Lamb Meatballs (Kofta Meatballs)

Par Culiora

Tender, aromatic Middle Eastern lamb meatballs seasoned with cumin, coriander, cinnamon, and fresh herbs. Pan-seared until deeply browned on the outside and juicy within, they are traditionally served with garlicky yogurt sauce, flatbread, or warm spiced rice.

• Portions: 4
• Préparation: 20 min
• Cuisson: 20 min
• Temps total: 40 min

Ingrédients

• 500 g minced lamb (approx. 15-20% fat)
• 1 pcs small yellow onion, finely grated
• 2 clove garlic cloves, finely grated
• 40 g fresh breadcrumbs
• 3 tbsp milk or water
• 1 pcs egg
• 25 g fresh flat-leaf parsley, finely chopped
• 10 g fresh mint leaves, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp cayenne pepper or chili flakes
• 1 tsp fine sea salt
• 1/2 tsp black pepper, freshly cracked
• 2 tbsp olive oil (for frying)
• 200 g thick Greek-style yogurt
• 1 clove garlic clove, finely grated
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp olive oil
• 1/2 tsp ground sumac (optional, for garnish)
• 1/4 tsp fine sea salt

Préparation

1. In a small bowl, combine the breadcrumbs and milk; let sit for 3 to 5 minutes until fully absorbed.
2. Grate the onion onto a clean kitchen towel or paper towel and gently squeeze out excess liquid so the mixture does not become overly wet.
3. In a large mixing bowl, combine the minced lamb, soaked breadcrumbs, grated onion, grated garlic, egg, parsley, mint, cumin, coriander, cinnamon, allspice, cayenne, salt, and black pepper. Mix gently with your hands or a wooden spoon until just incorporated; avoid overworking the meat to keep the texture tender.
4. Shape the mixture into 16 to 20 evenly sized balls, roughly 3 to 4 cm in diameter, placing them on a clean plate or tray. Chill for 15 minutes in the refrigerator if time permits, as this helps them hold their shape during frying.
5. Prepare the yogurt sauce by whisking together the Greek yogurt, grated garlic, lemon juice, 1 tbsp olive oil, and salt in a small serving bowl. Set aside at room temperature.
6. Heat 2 tbsp of olive oil in a wide frying pan or cast-iron skillet over medium-high heat. Add the meatballs in batches to avoid crowding the pan. Fry for 8 to 10 minutes, rolling them regularly, until a deep golden-brown crust forms on all sides and they reach an internal temperature of at least 71°C.
7. Transfer the cooked meatballs to a serving platter, scatter with a pinch of sumac and extra fresh parsley, and serve immediately alongside the garlic yogurt sauce.