Lamb Kofte Meatballs Recipe

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2 votes | 3687 views

These little lamb meatballs are flavorful and juicy. Middle Eastern spicing gives them an unexpected flavor. Make them small for appetizers, or larger for a filling lunch or dinner. Serve them in a flatbread or pita with pomegranate sauce. You can saute these meatballs or thread them on a skewer and grill them. Be sure to make the meat mixture ahead of time and chill it thoroughly to firm up the texture and blend the flavors.

Prep time:
Cook time:
Servings: 8


Cost per serving $1.13 view details


  1. In a large bowl gently mix lamb with next 7 ingredients. Cover bowl and place in refrigerator. Chill at least one hour or overnight. When mixture is fully chilled, using wet hands roll meat mixture into meatballs. You choose the size. Set aside.
  2. To Prepare on Grill:
  3. Using two skewers instead of one, flatten meatballs slightly and slide two metal or soaked wood skewers into the meatballs. Be sure to leave some space between the meatballs so all sides can get that nice crust on them. Grill over medium high heat until browned on all sides and cooked medium-rare.
  4. Onion can be skewered and grilled in the same manner.
  5. If using a skillet:
  6. In a large skillet heat one Tbsp oil. Add onions; sprinkle lightly with salt and pepper and saute until golden brown, about 10 minutes. Set aside.
  7. Add 1 Tbsp oil to skillet and heat over medium-high heat. Saute half the meatballs until just cooked through, turning to brown all sides. Set aside on a plate tented with foil to keep warm. Repeat with remaining meatballs.
  8. Serve meatballs on warmed flatbread or pita with grilled onions. Serve with drizzle of pomegranate glaze.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 171g
Recipe makes 8 servings
Calories 410  
Calories from Fat 294 72%
Total Fat 32.72g 41%
Saturated Fat 12.71g 51%
Trans Fat 0.0g  
Cholesterol 84mg 28%
Sodium 671mg 28%
Potassium 394mg 11%
Total Carbs 8.4g 2%
Dietary Fiber 1.8g 6%
Sugars 1.95g 1%
Protein 20.32g 33%
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  • Judy Fisher
    September 25, 2011
    I have had the pleasure of taking this recipe at a wonderful barbecue by the owner of this recipe. The pomegranate glaze is a good differentiator. If you don't have time to make the pomegranate sauce, tzatziki would work, too.

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