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Mediterranean Kofta Meatballs

Total Time

Prep/Total Time: 25 min.


4 servings

For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. —Rashanda Cobbins, Milwaukee, Wisconsin
Mediterranean Kofta Meatballs Recipe photo by Taste of Home


  • 1 small onion, chopped
  • 1/2 cup packed fresh parsley sprigs
  • 1/4 cup fresh mint leaves
  • 1 tablespoon minced fresh oregano
  • 2 garlic cloves
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1 pound ground lamb
  • 1 tablespoon vegetable oil
  • Hot cooked couscous
  • 1 cup plain Greek yogurt
  • 2 plum tomatoes, cut into wedges
  • 3 tablespoons minced red onion
  • Fresh mint leaves
  • 2 lemons, cut into wedges


  1. Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls.
    In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges and red onion. Garnish with mint leaves and lemon wedges.

Nutrition Facts

4 meatballs with 1/4 cup yogurt and 1/2 tomato: 339 calories, 24g fat (10g saturated fat), 90mg cholesterol, 482mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 22g protein.

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