Kofta Meatballs Beef Food

MEDITERRANEAN KOFTA MEATBALLS

Steps:

• 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 1 tablespoon 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.

TURKISH MEATBALLS (KOFTA)

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.

KOFTA MEATBALL CURRY

Steps:

• TO MAKE THE KOFTAS.
• In a pan place half of the meat with the ginger, garlic, and the water. Cook over medium heat till the water has evaporated. Remove from the heat and allow to cool.
• To the cooled meat add the rest of the meat, chilli, coriander leaves, mint leaves and the salt.
• In a blender blitz the meat till fine.
• Form the mixture into walnut sized balls with your hands.
• TO MAKE THE CURRY SAUCE.
• Heat the oil in a pan over medium heat and fry the onions till soft. Add the ginger and garlic and cook for 1 minute.
• Add the coriander, cumin, tumeric, and chilli powder, stir, add the tomatoes one by one, add the juice and stir. Cook till the mixture begins to dry out.
• Add the water salt, cardamoms, cloves, cinnamon and bay leaves, stir.
• Add the kofta balls, bring to the boil, reduce the heat and simmer for 5 minutes.
• Gently stir in the yogurt and almonds, cover and cook till the koftas are firm to the touch. Cook 10 minutes. Stir to prevent sticking.
• Stir in half of the coriander leaves.
• Serve garnished the rest of the coriander leaves.

TWISTED BEEF KOFTAS (MIDDLE-EASTERN MEATBALLS)

Steps:

• Preheat oven to 350.
• Mix all ingredients in a medium mixing bowl until well-blended (using your hands works best).
• Form golf-ball sized meatballs from the mixture and place, without touching, on an ungreased baking sheet.
• Bake until slightly browned and cooked through (approximately 20-25 minutes).
• Serve 'em up hot! (See Recipe Description for Suggestions).

TUNISIA: BEEF MEATBALLS (KEFTA DE BOEUF)

Steps:

• Directions Mix everything together, except the oil. Form into 10 meatballs. Heat oil in a skillet and brown the balls on all sides for about 5 minutes. Drain on paper towels. Serve over rice or couscous or can be served as an appetizer.

KOFTA CURRY (MEATBALLS)

Steps:

• For Koftas:.
• Combine minced meat with all kofta ingredients.
• Shape into balls.
• shallow fry till golden brown.
• put aside.
• for Curry:.
• fry onions in a little oil, add ginger and garlic and fry together till golden brown.
• Add remaining Curry ingredients with enough water to make a gravy.
• Bring to a boil, add koftas and simmer for about 40-50 minutes.
• garnish with coriander and serve hot with naan bread or pitas or chapati.

TURKISH MEATBALLS (KOFTA)

Steps:

• Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
• Whizz until finely crumbed.
• Add the ground lamb and the egg, and process until blended.
• Add the spices, garlic and parsley.
• Process the meat well to achieve a fine texture.
• Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
• You may cook them at once, or refrigerate the mixture for several hours.
• (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
• The meatballs should be stirred several times, the patties turned once.
• Remove them with a slotted spoon to drain.
• Serve the meatballs hot or at room temperature as an appetizer.
• Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.

KOFTA MEATBALLS - BEEF

Steps:

• In a blender mix together the meat, half of the onions and half of the garlic with the parsley.
• Add the egg and mix into the meat.
• Form the meat into balls the size of a walnut.
• Heat the oil in a deep pan and fry the meat balls till they are browned. Remove from pan.
• In a pan melt the ghee and fry the onions till golden. Add all the spices and ginger, and cook over low heat for 10 minutes.
• Add the meat balls and cook for 20 mins, stir them gently do not allow them to stick to the pot.
• Add the yogurt stir and cook for 20 minutes.
• Serve.