TURKISH MEATBALLS (KOFTA)
If you are looking for a tasty main dish meal, try my new Turkish meatballs.
Provided by Will
Categories Meat and Poultry Recipes Lamb Ground
Time 24m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 4.8 g, Cholesterol 73.9 mg, Fat 11.6 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 284.3 mg, Sugar 0.6 g
OVEN-BAKED KOFTA KEBABS (PAKISTANI-STYLE)
These delicious kebabs are guaranteed to be a big hit! This recipe has been in my husband's family for generations. Serve with basmati rice or naan.
Provided by sommer
Categories World Cuisine Recipes Asian Pakistani
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
- Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
- Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
- Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 10.7 g, Cholesterol 112.1 mg, Fat 22.3 g, Fiber 2.4 g, Protein 22.5 g, SaturatedFat 6.9 g, Sodium 1990 mg, Sugar 4.4 g
FISH KOFTAS IN TOMATO AND CARDAMOM SAUCE
On first inspection, this dish looks like herb-flecked meatballs in tomato sauce, but the sauce is spiced, tangy and aromatic, and the meatballs are, well, fish balls, made of a combination of mackerel and sardines. We use tinned sardines here, for ease, but you can obviously substitute with fresh sardines, scaled and boned. You'll also want to pay attention to the total weight or volume of the mackerel: Some types are larger than others. All work here, but you may not need to buy as many fillets. Serve with some couscous or rice and a spoonful of yogurt, if you like.
Provided by Yotam Ottolenghi
Categories dinner, meatballs, seafood, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Start with the sauce: In a large sauté pan (choose one that has a lid), heat olive oil, garlic, half the sliced chile pepper and a good pinch of salt over medium-low heat. Gently fry for 6 minutes, stirring frequently, until garlic is soft and golden. Remove 2 tablespoons of the oil (with some of the chile and garlic) and set aside.
- Add celery, shallot and 1 1/2 teaspoons salt to the same pan and continue to cook for 8 minutes, stirring often, until soft and translucent. Increase the heat to medium, add the tomatoes, tomato paste, sugar, cumin, lime zest and juice and the cardamom and continue to cook for another 5 minutes, stirring occasionally. Add the wine, 1 1/2 cups/350 milliliters water and 1/4 teaspoon salt and bring to a gentle simmer. Cook for 20 minutes, turning the heat down if the sauce bubbles too much, and stirring once in a while.
- While the sauce is simmering, make the fish koftas: Add fish, pistachios, herbs, lime zest, chile and egg to a bowl with 3 tablespoons potato flour and 1/8 teaspoon salt and mix together well. Grease your hands with a little oil and roll the mix into approximately 12 golf-sized balls (about 1 1/2 to 1 3/4 ounces/45 to 50 grams each), applying pressure to compact them as you go. Add the remaining 2 tablespoons/25 grams flour to a plate and roll each ball in the flour so they are coated.
- Heat vegetable oil in a large, nonstick saucepan over medium-high heat. Once hot, add the fish balls and cook for about 5 minutes, turning throughout until all sides are golden-brown and crisp. (Remove the sauce from the heat and set aside if it finishes before you finish the koftas.)
- After the sauce has been cooking for 20 minutes, transfer the balls into the sauce, drizzling over some of the frying oil (or return the sauce to medium heat). Cover the pan with the lid and cook for 4 minutes, until hot.
- Remove the lid and scatter the herbs and the remaining fresh chile over the top, then drizzle with the reserved garlic and chile oil. Serve hot, with lime juice added to taste, or with lime wedges alongside.
BAKED KOFTA BALLS IN TOMATO SAUCE
This recipe comes out of the Hare Krishna cookbook, The Higher Taste. I took a short cut and used organic tomato sauce from a jar instead of making my own. Of course home made is best. I also baked the Kofta balls instead of frying them in butter. I am only including the recipe for the Kofta Balls. I have changed some of the ingredients to suit my tastes. I didn't add any binder to this as the mixture was moist enough without it. Traditionally these Kofta balls are put over spaghetti, but I put them over Quinoa for something a little different.
Provided by Chef Joey Z.
Categories Grains
Time 45m
Yield 24 balls, 6 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 175.7, Fat 8.4, SaturatedFat 1.6, Cholesterol 2.7, Sodium 963.1, Carbohydrate 22.3, Fiber 5, Sugar 13.5, Protein 3.5
KOFTA BALLS (BAKED)
These are delicious. I think it's best to let them sit over night in the tomato sauce so it can absorb some of the sauce into the Kofta ball. These aren't "meat balls" so if you do choose to eat them with pasta be aware they are different. I like them because they are totally Vegan.
Provided by Jo Zimny @EmilyJo
Categories Other Side Dishes
Number Of Ingredients 11
Steps:
- Preheat your oven to 400'F.
- 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.
- 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 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.
- 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.
- 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.
- 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.
- These can be reheated in the microwave for a few minutes if you like.
- Enjoy!
VEGETARIAN KOFTA BALLS (TOMATO SAUCE SEP. RECIPE)
Recipe from "The Higher Taste" that I haven't tried yet. It sounds very delicious though. The homemade tomato sauce is also listed as a separate recipe.
Provided by PSU Lioness
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a wok or 2-quart saucepan.
- Combine all ingredients in a bowl. Roll 24 balls, 1" in diameter.
- Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
- Drain in colander.
- Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
- If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
- Serve with cooked spaghetti.
Nutrition Facts : Calories 25.6, Fat 0.3, Sodium 894.6, Carbohydrate 5.4, Fiber 2.2, Sugar 2.6, Protein 1.7
More about "baked kofta balls in tomato sauce recipes"
KEFTA MEATBALLS IN TOMATO SAUCE - PARSLEY AND ICING
From parsleyandicing.com
Reviews 1Servings 4Cuisine MediterraneanCategory Main Dish
- In a medium sized mixing bowl, mix the beef, 1/2 an onion, the garlic, 1 tablespoon of parsley, the paprika, cumin, salt and pepper. Set aside.
- Begin working on the sauce. Saute 1/2 of the chopped onion in the oil in a deep saucepan over medium heat until onion becomes soft and just starts to take on color. Add the tomato sauce and water and a pinch of salt. Cook over medium-high heat until the sauce starts to boil. Reduce heat to medium but keep at a low boil.
- id=”instruction-step-3″>3. Form the beef mixture into balls about the size of an egg. Flatten the balls into a patty/hamburger shape and carefully drop each patty into the sauce. Allow beef to cook in the sauce without stirring for about 20 minutes or until beef has cooked and the sauce has thickened. Check the seasoning and enjoy!
PERSIAN BAKED KOFTA WITH TANGY TOMATO SAUCE
From cookingwithbry.com
4.3/5 (13)Total Time 1 hr 40 minsServings 6Calories 333 per serving
- In a pot, cover the lentils with an inch of cold water and a pinch of salt. Simmer over low-medium heat for 30 minutes, or until al dente. Set aside to cool.
- In a large mixing bowl, mix together the lamb mince, rice, lentils, parsley, coriander, turmeric, cinnamon, onion, garlic, honey, plain flour, and eggs until well combined.
MEATBALLS WITH TOMATO SAUCE RECIPE - BBC FOOD
From bbc.co.uk
KOFTA (INDIAN MEATBALLS) IN TOMATO AND YOGURT SAUCE
From revivedkitchen.com
KOFTA IN TOMATO SAUCE RECIPE - HELLO WORLD MAGAZINE …
From helloworldmagazine.com
MEATBALLS IN TOMATO SAUCE (THE BEST) - RICARDO
From ricardocuisine.com
TASTE OF MAROC - MOROCCAN FOOD, CULTURE, LIFESTYLE AND …
From tasteofmaroc.com
LEBANESE KOFTA IN TOMATO SAUCE RECIPE - KOFTA KEBABS
From benazirskitchen.co.uk
BAKED KAFTA AND POTATOES - SIMPLY LEBANESE
From simplyleb.com
KEFTA MKAOUARA: MOROCCAN MEATBALL TAGINE RECIPE - THE …
From thespruceeats.com
MIDDLE EASTERN KOFTA MEATBALLS IN BAHARAT SAUCE
From gingerwithspice.com
MEATBALLS IN TOMATO SAUCE -GREEK SOUTZOUKAKIA - REAL …
From realgreekrecipes.com
DOLMA, MOUSSAKA, AND KOFTAS: ALEKSANDAR TARALEZHKOV’S SUMMER …
From theguardian.com
BAKED ROAST BEEF BALLS IN TOMATO SAUCE RECIPE - SIMPLE CHINESE …
From simplechinesefood.com
‘FALASTIN’ BAKED KOFTA WITH EGGPLANT AND TOMATO
From cookswithoutborders.com
VEGAN MALAI KOFTA RECIPE (BAKED OR PAN-FRIED) - VEGAN RICHA
From veganricha.com
BAKED KOFTA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
OVEN BAKED KOFTA BALLS | SANITARIUM HEALTH FOOD COMPANY
From sanitarium.com.au
BAKED MEATBALLS AND TOMATO SAUCE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
RECIPES FROM THE RABBIT HOLE: KOFTA BALLS BAKED IN TOMATO SAUCE
From rabbitholerecipes.blogspot.com
BEST LEBANESE BAKED KAFTA WITH POTATOES AND TOMATOES RECIPE
From 177milkstreet.com
BAKED KOFTA BALLS IN TOMATO SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
BAKED KOFTA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
KOFTA BALLS IN TOMATO SAUCE - THE OLDEST VEGAN RECIPE
From vegancowboy1.blogspot.com
BEEF KOFTAS IN SPICY TOMATO SAUCE - ROMINA'S LITTLE CORNER
From rominaslittlecorner.com
MEAT BALLS IN TOMATO SAUCE (KOFTA TAMATAR) RECIPE | BEEF
From kfoods.com
GREEK BAKED MEATBALLS: SOUTZOUKAKIA - THE MEDITERRANEAN DISH
From themediterraneandish.com
SHEET PAN KOFTA AND TOMATOES RECIPE - EASY RECIPES
From recipegoulash.cc
IZMIR KöFTE – BAKED TURKISH MEATBALLS WITH VEGETABLES | RECIPE | A ...
From vidarbergum.com
CAULIFLOWER KOFTA CURRY -BAKED CAULIFLOWER VEGGIE BALLS IN SPICED ...
From veganricha.com
BAKED KOFTA BALLS IN TOMATO SAUCE RECIPE - FOOD.COM
From pinterest.com
BAKED MEATBALLS IN TOMATO SAUCE - BILLI'S KITCHEN
From billiskitchen.com
EASY BAKED KOFTA PATTIES WITH TAHINI SAUCE | GIMME DELICIOUS
From gimmedelicious.com
KOFTE (MEATBALLS) WITH TOMATO SAUCE RECIPE | TURKISH STYLE COOKING
From turkishstylecooking.com
BAKED MEATBALLS - CAFE DELITES
From cafedelites.com
VEGETABLE KOFTA BALLS IN TOMATO SAUCE – DIVINETASTE
From divinetaste.com
BAKED KAFTAS WITH TOMATOES AND POTATOES - THE MIGONI KITCHEN
From themigonikitchen.com
KOFTA à LA SAUCE TOMATE RECIPE | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #asian #easy #vegan #vegetarian #grains #dietary #pasta-rice-and-grains
You'll also love