Kofta Balls Baked Recipes

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TURKISH MEATBALLS (KOFTA)



Turkish Meatballs (Kofta) image

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

2 slices slightly stale whole wheat bread
1 pound lean ground lamb
1 egg
2 tablespoons chopped fresh parsley
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried mint
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil

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

BAKED KOFTA BALLS IN TOMATO SAUCE



Baked Kofta Balls in Tomato Sauce image

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

2 cups cauliflower (grated)
2 cups cabbage (grated)
1 1/2 cups spelt flour
1 teaspoon salt
1/2 teaspoon hing
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon coriander powder
1/2 teaspoon turmeric
1 pinch cayenne
2 tablespoons olive oil
1 (25 1/2 ounce) jar pasta sauce

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

OVEN-BAKED KOFTA KEBABS (PAKISTANI-STYLE)



Oven-Baked Kofta Kebabs (Pakistani-Style) image

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

2 tablespoons vegetable oil, or more as needed
1 large onion, coarsely chopped
1 pound ground beef, or more to taste
1 egg
1 tablespoon plain yogurt, or to taste
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon ground coriander
1 ½ teaspoons salt
1 teaspoon ground red pepper, or more to taste
1 ½ teaspoons cumin seeds
1 cup tomato sauce
1 teaspoon salt

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

HERBY CHICKEN KOFTA MEATBALLS



Herby Chicken Kofta Meatballs image

This big batch of meatballs is inspired by kofta, the flavor-packed ground meat patties popular throughout the Middle East and North Africa. Stash them in your freezer so you always have the building blocks of a great meal. Try them simmered in tomato sauce, served over grains or greens, or packed into pita sandwiches with cucumbers, red onion, mint, and a tangy yogurt sauce.

Provided by David Tamarkin

Categories     #cook90     Chicken     Meatball     Dinner     Cumin     Coriander     Parsley     Mint     Garlic     Poultry

Yield Makes 16

Number Of Ingredients 10

2 medium yellow onions, coarsely chopped (about 3 cups)
4 garlic cloves, coarsely chopped
1/4 cup plus 2 tablespoons olive oil
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
2 cups parsley leaves with tender stems
1 cup mint leaves
2 pounds ground chicken, preferably a mix of white and dark meat, not "low-fat"

Steps:

  • Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
  • Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
  • Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
  • Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
  • Do Ahead
  • Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.

KOFTA BALLS IN TOMATO SAUCE



Kofta balls in tomato sauce image

Moroccan kofta balls in a slightly sweet tomato sauce

Provided by paulus1971

Time 1h

Yield Serves 4

Number Of Ingredients 18

1 Onion, chopped
1 clove Garlic, crushed
250 gr Lamb mince
1 tsp Cinnamon
2 Eggs
50 gr Breadcrumbs
2 tbsp Olive oil
1 tbsp Olive oil
1 tsp Ras El hanout
8 Green cardamom pods, split
50 gr Sultanas
2 tbsp Pine nuts, toasted
1 tin tomatoes, chopped
180 gr Couscous
1 tsp Cinammom (optional)
220 ml Hot vegetable stock or water
1 tbsp Extra virgin olive oil
1 tbsp Butter

Steps:

  • Add all the ingredients for the kofta balls together in a bowl and mix until well combined. Make small balls about the size of a walnut.
  • In a frying pan heat the olive oil and gently fry the kofta balls until brown on all sides, about 5 minutes. Be careful not to overcook them. You will add them to the sauce later, which will cook them further through.
  • For the sauce, heat the olive oil in a heavy base pan and gently fry the onion and garlic until soft, about 5 minutes.
  • Add the spices and sultanas and fry until the sultanas become all puffy. Be careful not to burn the sultanas.
  • Add the chopped tomatoes and bring to the boil. Lower the heat and simmer gently for about 20 minutes. Season to taste with salt and pepper.
  • Add the kofta balls to the sauce and heat through for a few minutes.
  • For the couscous, add the couscous and spices to a bowl. Pour over the hot stock or water and cover with cling film. Leave for about 10 minutes.
  • Pre-heat the oven to 150 C.
  • Add the olive oil and fluff up with a fork. Put the butter on top, cover the bowl and put in the oven for about 15-20 minutes.

BAKED MALAI KOFTA



Baked Malai Kofta image

Healthier version of an Indian favorite. Found on showmethecurry.com. The website has a video showing you how it's made.

Provided by havent the slightest

Categories     Curries

Time 1h10m

Yield 1 dish, 6 serving(s)

Number Of Ingredients 21

1 large potato (boiled)
8 ounces panir
1/3 cup frozen green pea
1 carrot (shredded)
5 sprigs cilantro (finely chopped)
1/4 cup cashews (roughly chopped) or 1/4 cup golden raisin (roughly chopped)
cooking spray
2 tablespoons oil
3 medium onions (food processed or chopped finely)
2 cups tomato puree
1 tablespoon ginger (minced) or 1 tablespoon garlic (minced)
salt, to taste
sugar, to taste
1 teaspoon garam masala
2 teaspoons coriander powder (divided)
1 teaspoon cumin powder (divided)
1/2 teaspoon chat masala
1/4 teaspoon turmeric powder
red chili powder, to taste
5 ounces evaporated milk (or cream)
milk, as needed

Steps:

  • - For the Gravy:.
  • Heat Oil in a medium pan.
  • Add Onions and salt - saute until moisture is evaporated.
  • Add Ginger and Garlic and cook for 1-2 minutes.
  • Add Pureed Tomatoes and cook until Oil separates from the mixture.
  • Add in Turmeric Powder, Cumin Powder, Coriander Powder, Red Chili
  • Powder and Garam Masala - mix well.
  • Add Evaporated Milk and stir.
  • Add Milk to make the gravy to desired consistency.
  • Add sugar to taste and check salt.
  • Bring Gravy to a boil and switch off the stove.
  • - For the Koftas:.
  • In a microwave safe bowl, cook Peas and Carrot with 2-3 tablespoons of water for 3-4 minutes.
  • Squeeze out all excess water from the above mixture.
  • In a food processor with a chopper blade, process paneer.
  • Add Boiled Potato and again process until a dough is formed.
  • Remove dough from food processor and place into a bowl.
  • Add Peas & Carrots, Cilantro, Cashews/Golden Raisins (reserve a little for garnishing), Salt, Coriander Powder, Cumin Powder and Chaat Masala - knead well.
  • Line a baking tray with foil and spray with Cooking Oil.
  • Roll Koftas into small Golf Ball size balls and place on baking tray.
  • Lightly spray Cooking Oil on all of the koftas.
  • Place tray in the oven and Broil on High until koftas turn a golden brown.
  • Flip koftas to the other side and broil once again until golden brown.
  • Remove koftas from oven and allow them to cool slightly.
  • Arrange koftas in a casserole dish and cover them with the gravy.
  • Garnish with remaining cashews and raisins.
  • Cover the dish and bake in the oven at 350 degrees (F) for 15-20 minutes.
  • Serve hot with Naan or Rice.

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From indianhealthyrecipes.com


RECIPE FOR INDIAN VEGGIE BALLS (MALAI KOFTA) - THE SPRUCE EATS
2021-07-08 Season with salt. In a small bowl, combine the chopped nuts and raisins. Make this dough into balls and put a 1/2 teaspoon of the nut and raisin mix in the center of each ball. Roll into perfect rounds. In a large pot, heat the oil kept aside to fry the koftas, on a medium flame.
From thespruceeats.com


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