If you’re looking for a delicious meal filled with savory spices and rich tomato flavor, look no further than this Middle Eastern Meatballs (Kofta Stew). A traditional dish often served with vermicelli rice or warm pita bread, this stew is made with a combination of ground beef and lamb, seasoned with aromatic Middle Eastern spices, and simmered in a saucy tomato mixture. With tender potatoes and veggies, this dish is the ultimate comfort food that your whole family will love.
If you love this recipe, you've got to try my Hearty Beef Stew, Mediterranean Bowl or my Cheesy Pasta Bake!
I remember the first time I made this dish, following a classic Egyptian recipe handed down through the generations. I first tried this dish during one of my many trips to Egypt. My kids' grandmother made it and I fell absolutely in love with it. And who better to learn a dish from then an Egyptian grandmother. The simple ingredients—ground meat, garlic cloves, coriander powder, and tomato sauce—come together to create a hearty meal that's perfect for family dinners or meal prepping for the week ahead.
Why You’ll Love This Kofta Stew Recipe
Perfect for Meal Prep: This stew can be stored in an airtight container and enjoyed for up to 3-4 days. It reheats beautifully and is great
Hearty and Filling: The combination of tender Middle Eastern meatballs, potatoes, and rice makes this a truly hearty meal perfect for the whole family.
Bold Flavors: The Middle Eastern spices—like cumin, coriander, and garlic—give this dish its signature warm, comforting flavor.
Simple Ingredients: With pantry staples like tomato paste, garlic powder, and ground beef, you can whip up this flavorful stew without needing anything fancy.
Middle Eastern Meatball Stew (Kofta) Video
Our Middle Eastern Meatballs (Kofta) Ingredients
Full Ingredients, instructions, and photos in the recipe card at the end of post
Rice:
- 2 cups medium grain rice
- 2.5 cups water
- ¾ cup vermicelli (for that classic vermicelli rice)
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 teaspoon salt
Meatballs:
- 1 lb ground beef
- 1 lb ground lamb (a great combination for moist, flavorful kofta meatballs)
- 3 Yukon Gold potatoes, diced
- 1 medium red pepper, diced into rings
- ½ white onion, finely chopped
- 6 garlic cloves, minced
- ½ cup parsley, chopped (reserve a little for garnish)
- ½ cup cilantro, chopped
- 1 tablespoon chicken bouillon
- 2 tablespoon tomato paste
- 2 tablespoon olive oil (for sautéing)
- 1 tablespoon cumin
- 1.5 teaspoon coriander powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon kosher salt
- Black pepper, to taste
Substitutions and Variations
Pine Nuts: For added crunch and nutty flavor, top the stew with toasted pine nuts before serving.
Ground Meat: Feel free to use all ground beef or substitute the lamb with ground chicken or tofu kababs for a lighter alternative.
Spices: Add a pinch of Aleppo pepper for a mild, sweet heat or a hint of pomegranate molasses to enhance the stew’s depth and flavor.
Vermicelli Rice: If you're in a rush, serve the stew with plain rice or even couscous for a quicker option. I use a similar vermicelli rice in my One pot Lemon Garlic Chicken dish. Have I mentioned I love vermicelli? I made a whole dish with it - check out my Ground Beef with Vermicelli Noodles recipe!
Instructions
Full Ingredients, instructions, and photos in the recipe card at the end of post
1. Prepare the Meat Mixture:
- Chop the onions and red peppers. Add to a blender with the garlic, parsley and cilantro. Run the veggie mixture through a strainer or cheesecloth to remove the excess water. Reserve 1 tablespoon of the veggie mix.
- In a large bowl, combine the ground beef, ground lamb, veggie mixture, cumin, coriander powder, garlic powder, onion powder, salt, and black pepper. Mix everything together until well combined but making sure not to over mix.
- Using your hands, form the meat mixture into small meatballs, about 1.5 inches in diameter. Set the kofta meatballs aside.
2. Brown the Meatballs:
- In a frying pan over medium-high heat, add 2 tablespoon olive oil. Sauté the kofta meatballs in batches, browning them on all sides for about 3-4 minutes per side. Transfer the browned meatballs to a casserole dish or large plate and set aside.
3. Prepare the Tomato Sauce:
- In the same frying pan, add the reserved tablespoon of the veggie mix on medium heat.
- Stir in 2 tablespoon tomato paste and cook for another 3-4 minutes until the tomato paste is a nice deep red to develop the flavors.
- Add chicken stock to create a rich red sauce, and bring the mixture to a simmer. Add the browned meatballs back into the pan, as well as the diced Yukon potatoes, cover, and cook on medium-low heat for about 15-20 minutes, until the meatballs and potatoes are tender.
4. Cook the Vermicelli Rice:
- In a separate pot, heat 1 tablespoon butter and 1 teaspoon olive oil over medium heat. Add the vermicelli and toast for about 2-3 minutes until golden brown.
- Add the rice, water, and salt to the pot. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and fluffy.
5. Serve the Kofta Stew:
- Serve the stew over a bed of rice, garnished with chopped fresh parsley and a side of warm pita. Drizzle a little lemon juice for added brightness and serve with a scoop of rice or pita to soak up the saucy tomato mixture.
FAQ
Can I make the kofta meatballs ahead of time?
Yes! You can prepare the meatball mixture and shape the meatballs in advance. Store them in an airtight container in the fridge for up to 2 days before cooking.
What other vegetables can I add to the stew?
Feel free to add carrots, zucchini, or even green beans for extra texture and flavor.
How can I make this stew spicier?
To kick up the heat, add red pepper flakes or Aleppo pepper to the meatball mixture or sauce.
What can I serve with the stew?
Serve the stew with pita bread, a Mediterranean Crunch Salad, or a side of potato stew for a complete meal.
⭐️ Recipe
Middle Eastern Meatballs (Kofta)
Ingredients
Rice
- 2 cups medium grain rice cook per instructions on bag or use rice cooker
- 2.5 cups water
- ¾ cup vermicelli
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 teaspoon salt
Meatballs
- 1 lb ground beef
- 1 lb ground lamb
- 3 yukon gold potatoes
- 1 medium red pepper
- ½ white onion
- 6 garlic cloves
- ½ cup parsley reserve a little for garnish
- ½ cup cilantro
- 1 tablespoon chicken bouillon
- 2 tablespoon tomato paste
- 2 tablespoon olive oil
- 1 tablespoon cumin
- 1.5 teaspoon coriander powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon salt
Instructions
Rice
- Start by soaking your rice for 30 minutes.
- In a separate pot, heat 1 tablespoon butter and 1 teaspoon olive oil over medium heat. Add the vermicelli and toast for about 2-3 minutes until golden brown.
- Add the rice, water, and salt to the pot. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and fluffy.
Metaballs
- Chop your red peppers.
- Dice your onions, crush your garlic and roughly chop your cilantro and parsley.
- Add your onions, garlic, red pepper, parsley and cilantro to your blender and combine. Then run through a sieve or cheesecloth to get rid of excess water. Reserve one tablespoon of the veggie mixture for your sauce.
- Mix your veggie mixture with your meat and add in your salt, pepper, and spices.
- Form your meatballs and set aside.
Sauce
- Remove your meatballs and add a little oil to the pan on medium heat and add in your tablespoon of reserved veggie mixture and tomato paste. Sauté for two minutes or until the tomato paste develops a deep red hue.
- Add in your water, chicken bouillon and simmer for 4 minutes. I love the roasted chicken better than bouillon brand.
- Add in your meatballs and potatoes. Simmer covered on medium heat until the potatoes are tender to the fork.
- Top with parsley and serve over the vermicelli rice.
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