Middle Eastern Meatballs (Kofta)
Middle Eastern Meatball Stew is the dish my kids' grandmother in Egypt made for me on one of my many trips there. I have been making it ever since! Spiced ground beef kofta browned until deeply caramelized, simmered in a rich beef broth and tomato sauce. Everything is cooked until tender, and the broth has reduced into something deeply savory and completely comforting.
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Servings: 6
Calories: 646kcal
Ingredients
Kofta
- 1 lb 85/15 ground beef
- ½ white onion
- 2 garlic cloves
- ⅓ cup fresh parsley
- ⅓ cup fresh cilantro
- 2 teaspoon cumin
- 1.5 teaspoon ground coriander
- 1 teaspoon garlic powder
- ¼ teaspoon cinnamon
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon extra virgin olive oil for browning
Stew
- ½ white onion chopped
- 3 tablespoon tomato paste
- ½ cup tomato sauce
- 1 garlic cloves minced
- 4 cups beef broth
- ½ tablespoon beef bouillon
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- 1 bay leaf
- salt to taste
- 3 medium Yukon Gold potatoes peeled and diced into even chunks
- Fresh parsley for garnish
Instructions
If freezing the Kofta for meal prep / future you :)
- Double the kofta recipe and see further instructions below. The stew can be frozen as well, but I find the potato texture may be slightly off when defrosted.
Make the herb and onion base
- Add the half white onion, garlic cloves, fresh parsley, and fresh cilantro to a food processor. Pulse until everything is finely chopped and combined. Do not over-process into a paste. You want a finely chopped mixture not a puree.½ white onion, 2 garlic cloves, ⅓ cup fresh parsley, ⅓ cup fresh cilantro
Make and shape the kofta
- Add the ground beef to a large bowl. Add the herb and onion mixture, cumin, coriander, garlic powder, onion powder, cinnamon, salt, and black pepper. Mix with your hands just until combined. Stop the moment everything is evenly distributed. Do not overwork.1 lb 85/15 ground beef, 2 tsp cumin, 1.5 tsp ground coriander, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ¼ tsp black pepper, ¼ tsp cinnamon
- Divide the mixture into equal portions and roll each into an oval or elongated kofta shape, pressing firmly to hold it together. You should get about 16 kofta, depending on size.
Brown the kofta
- Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat. Add the kofta in a single layer without overcrowding and brown for 2 to 3 minutes per side until deeply caramelized on the outside. They do not need to be fully cooked. Work in batches if needed. Remove from the pan and set aside on a plate.2 tbsp extra virgin olive oil for browning
- Meal prep note: If you are making these for the freezer, let the browned kofta cool completely on a wire rack (the kofta doesn't need to be fully cooked and it's better that it's not so it maintains it's juiciness when you cook it from frozen). Once fully cool, freeze in a single layer on a parchment-lined sheet pan for 2 hours, then transfer to a zip-lock bag. Freeze for up to 3 months.
Build the sauce
- Reduce the heat to medium. Add the chopped half onion to the same pan with all the kofta drippings. Cook for 3 to 4 minutes stirring occasionally until softened and translucent. Add the tomato paste and stir to coat. Cook for 2 to 3 minutes stirring constantly until the paste darkens to a deep brick red and smells sweet and rich.½ white onion, 3 tbsp tomato paste
- Add the minced garlic and cook for 30 seconds stirring constantly so it does not burn.1 garlic cloves
Add sauce, broth and potatoes
- Pour in the tomato sauce. (If following the recipe video, it doesn't show this because it didn't record lol)½ cup tomato sauce
- Then pour in the beef broth and add the beef bouillon, cumin, garlic powder, and bay leaf. Stir to combine and scrape up any caramelized bits from the bottom of the pan. Add the diced Yukon Gold potatoes and stir to submerge in the broth.4 cups beef broth, ½ tbsp beef bouillon, ½ tsp cumin, 1 tsp garlic powder, 1 bay leaf, 3 medium Yukon Gold potatoes
- Bring to a gentle boil then reduce to medium heat. Cook uncovered for 20 minutes. Do not cover the pot. The uncovered simmer is what concentrates the broth into a rich flavorful sauce.
Finish with kofta
- Add the browned kofta back into the pot, nestling them among the potatoes. Cook for another 10 minutes on medium heat until the potatoes are completely fork-tender, and the kofta are cooked through to 160F. Remove and discard the bay leaf. Taste for salt and adjust as needed.
Serve
- Ladle the stew generously over bowls of Lebanese vermicelli rice. Top with fresh chopped parsley and serve immediately. Spoon the broth generously over everything. That sauce is too good to leave in the pot.Fresh parsley for garnish
Video
Notes
Nutrition facts are only estimates.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, and the stew is arguably better on day two. Reheat gently on the stovetop over medium-low heat with a small splash of beef broth to loosen the sauce. Store the vermicelli rice separately. This dish freezes well for up to 3 months. For the meal prep freezer kofta specifically, see the FAQ above for instructions on cooking from frozen.
Nutrition
Calories: 646kcal | Carbohydrates: 80g | Protein: 36g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1054mg | Potassium: 736mg | Fiber: 4g | Sugar: 1g | Vitamin A: 883IU | Vitamin C: 25mg | Calcium: 66mg | Iron: 6mg
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