MIDDLE EASTERN MEATBALLS (KOFTA KEBABS)
Middle Eastern Meatballs (Kofta Kebabs) made in just one bowl and ready to bake in 15 minutes with authentic middle eastern spices, it tastes like the ground beef kebab you love but with minimal effort.
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Add all the ingredients except the beef into a bowl and stir well.
- Add in the beef and stir until just combined.
- Form into 1/4 cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
- Cook for 15-18 minutes or until cooked through.
Nutrition Facts : Calories 94 kcal, Carbohydrate 1 g, Protein 10 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 229 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VEGETARIAN MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h10m
Yield about 24 golf-ball-size meatballs
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F.
- In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
- Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
- When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
- In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
- Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
- Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
- Preheat the oven to 350 degrees F.
- Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
- Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
- Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
- Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
- Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.
CHICKPEA VEGETARIAN MEATBALLS
These are a versatile and easy way to make meatball out of chickpeas. They are very filling and tasty. Serve with marinara or your favorite dipping sauces.
Provided by Amanda Koss
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
- Pulse chickpeas in a food processor until finely ground. Add onion and garlic, bread crumbs, egg, parsley, seasoning blend, salt, and black pepper; process until mixture holds together like a dough.
- Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
- Bake in the preheated oven until bottom is golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.
Nutrition Facts : Calories 331 calories, Carbohydrate 48.7 g, Cholesterol 46.5 mg, Fat 10.6 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 567.5 mg, Sugar 3.8 g
MIDDLE EASTERN CUMIN MEATBALLS
These Middle Eastern meatballs with garlic and cumin are heavy on the garlic, so feel free to scale it down if you wish. We love it as is! The meatballs and sauce are perfect served over bulghur. Bulghur wheat can be found next to the rice in Middle Eastern markets and even some of the bigger grocery stores. Prepare it as you would rice.
Provided by Ani
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
- Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 9.5 g, Cholesterol 165.1 mg, Fat 32.7 g, Fiber 1 g, Protein 36.5 g, SaturatedFat 10.2 g, Sodium 632.3 mg, Sugar 2.3 g
VEGETARIAN KUFTEH / KöFTE (MIDDLE-EASTERN MEATBALLS)
Kufteh (Persian), köfte (Turkish) and kibbeh (Arabic) are round, walnut-sized patties usually made from pounded meat but sometimes from fish or vegetable pulp, which then is mixed with fine bulgur, herbs and spices. Serve this vegetarian version as an appetizer or a side dish. This recipe is from Martha Rose Shulman and was printed in the New York Times (January 2, 2009).
Provided by blucoat
Categories Grains
Time 1h15m
Yield 30 kufteh
Number Of Ingredients 12
Steps:
- Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
- Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
- Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
- Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
- Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.
MADZOON OV KUFTEH (MEATBALL YOGURT SOUP)
This is an Armenian recipe from my Mom. The bulgar can be found in any Middle Eastern grocery store.
Provided by ohcarolita
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix together salt, beef, bulgar, onion, red pepper, black pepper, one egg. Use food processor if necessary to blend. Dip hands in cold roll into balls about a size of a quarter.
- For broth crack egg in yogurt and mix well with mint. Heat up 2 cans broth along with 2 cups water, add yogurt mix and keep stirring so soup will not curdle. Add butter and stir until melted.
- Once broth is nearly boiling add meatballs and heat for ten minutes.
- Note: If you want a richer soup, add a pea size pat of butter in the middle of each meatball. It helps if they are cut up and then frozen when rolling the meatball.
Nutrition Facts : Calories 208.6, Fat 11.7, SaturatedFat 5.6, Cholesterol 76.7, Sodium 516, Carbohydrate 12.1, Fiber 0.4, Sugar 4.3, Protein 13.8
More about "vegetarian kufteh kfte middle eastern meatballs recipes"
MIDDLE EASTERN KOFTA MEATBALLS IN BAHARAT SAUCE - GINGER …
From gingerwithspice.com
5/5 (4)Total Time 55 minsCategory Main CoursesCalories 381 per serving
- In a large bowl, mix ground meat with all the other meatball ingredients, mix until cohesive. Best to use your hands for this! With lightly oiled hands, shape into 16 1 tbsp-ish sized balls.
- To get a nice sear on the meatballs, you can quickly cook them on the stove in some butter on medium high heat. A minute or two on each side.
- Bake on baking sheet or in oven-safe skillet for 12 minutes. This step can be omitted, and just cook the meatballs in the sauce until cooked through, see below.
VEGETARIAN KUFTEH - CALIFORNIA AVOCADOS
From californiaavocado.com
Servings 6Estimated Reading Time 2 mins
10 BEST MIDDLE EASTERN MEATBALLS RECIPES - YUMMLY
From yummly.com
KEFTA RECIPE (MIDDLE EASTERN SPICED MEATBALLS)
From whats4eats.com
KOOFTEH TABRIZI RECIPE - PERSIAN MEATBALL | EPERSIANFOOD
From epersianfood.com
MIDDLE EASTERN CHICKEN MEATBALLS/ KOFTAS - THE BIG …
From thebigsweettooth.com
KUFTEH BERENJI • کوفته برنجی • RICE-MEATBALLS - FAE'S …
From fae-magazine.com
LEBANESE BEEF KOFTA SPICED MEATBALLS - OUR SALTY KITCHEN
From oursaltykitchen.com
PERSIAN MEATBALLS (KOOFTEH) - HONESTANDTASTY.COM
From honestandtasty.com
VEGAN MEATBALLS: TRADITIONAL ÇIğ KöFTE - AEGEAN DELIGHT
From aegeandelight.com
KOFTA KEBAB RECIPE - AMIRA'S PANTRY
From amiraspantry.com
PISTACHIO AND POMEGRANATE MEATBALLS (KUFTEH-YE …
From jewishfoodexperience.com
SPICY MIDDLE EASTERN MEATBALLS (KUFTEH) - FOOD
From foodandhome.co.za
KOFTA MEATBALLS - KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
BAKED MIDDLE EASTERN KOFTA (MEATBALLS) & VEGGIES | FESTIVAL FOODS
From festfoods.com
VEGETARIAN MIDDLE EASTERN FOOD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
SPICY MIDDLE EASTERN MEATBALLS (KUFTEH) | RECIPE | MIDDLE EASTERN ...
From pinterest.com
HERBED MEATBALLS WITH RICE - KUFTEH BERENJI - JAMIE GELLER
From jamiegeller.com
MIDDLE EASTERN VEGETARIAN RECIPES - MESSY VEGAN COOK
From messyvegancook.com
KUFTEH (ARMENIAN STUFFED MEATBALLS) RECIPE - THE DAILY MEAL
From thedailymeal.com
24 BEST MIDDLE EASTERN VEGETARIAN RECIPES - BEST ROUND UP …
From galapagosincentives.com
KUFTEH (HERB MEATBALLS IN TOMATO-PLUM SAUCE) - SAVEUR
From saveur.com
MIDDLE EASTERN MEATBALLS - BEYOND KIMCHEE
From beyondkimchee.com
VEGETARIAN MIDDLE EASTERN FOOD RECIPES FULL OF PROTEIN - WELL+GOOD
From wellandgood.com
MALAI KOFTA VEGETARIAN MEATBALLS | BOXED HALAL
From boxedhalal.com
VEGETARIAN KUFTEH - FOODSERVICEDIRECTOR.COM
From foodservicedirector.com
KUFTEH PESTEH - MEATBALLS WITH PISTACHIOS AND POMEGRANATE - THE …
From thecaspianchef.com
15 DELICIOUS VEGETABLE-BASED MIDDLE EASTERN RECIPES
From onegreenplanet.org
RICE MEATBALLS [VEGETARIAN VARIATION] (KUFTEH BERENJI) RECIPE | EAT ...
From eatyourbooks.com
MIDDLE EASTERN MEATBALLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MIDDLE EASTERN MEATBALLS RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
KUFTA MEAT IN TRAY - MIDDLE EASTERN RECIPES | MERECIPES.COM
From merecipes.com
KUFTEH (HERB MEATBALLS IN TOMATO-PLUM SAUCE) | MEZE RECIPES, …
From pinterest.ca
HOW TO MAKE KOFTE/KOFTA (MIDDLE EASTERN MEATBALLS) - YOUTUBE
From youtube.com
SEARCH FOR RECIPES
From foodnetwork.co.uk
MIDDLE EASTERN STYLE MEATBALLS - FIG AND OLIVE PLATTER
From figandoliveplatter.com
KUFTEH BERENJI - RICE AND FAVA BEAN MEATBALLS - THE CASPIAN CHEF
From thecaspianchef.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 »
You'll also love
Related Search