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These kofta meatballs are inspired by Dawood Basha, a comforting Lebanese dish of spiced meatballs simmered in a rich tomato-and-onion sauce. Our version bakes the meatballs first, using breadcrumbs and grated onion to keep them incredibly tender, then finishes them in a simmering tomato sauce so they soak up all that flavor.
The key here is baking the meatballs until just golden, then letting them absorb the sauce for a few final minutes so every bite is juicy and full of warmth.
If you love Middle Eastern flavors, you will also enjoy my kofta kebab and these arayes (Lebanese meat-stuffed pita).
Kofta meatballs ingredients
For the kofta meatballs
- Lean ground beef: Look for 90 to 95% lean. Beef with around 10% fat will produce slightly juicier meatballs, but very lean beef works well here because the breadcrumbs and grated onion add moisture.
- Panko breadcrumbs: These give the meatballs a tender, light texture. Regular breadcrumbs work too, though the result will be slightly denser.
- Fresh parsley: A generous amount of finely chopped parsley adds freshness and color throughout.
- Grated onion: Grate the onions directly over the bowl and include all the juices. That liquid is what keeps the lean meatballs moist and tender.
- Lebanese seven-spice blend: A warm, aromatic spice mix that is the backbone of the flavor here. You can find it at Middle Eastern grocery stores or online.
- All-purpose flour: A small amount helps bind the mixture without needing eggs. For a gluten-free version, swap in a gluten-free all-purpose flour blend.
- Seasonings: Sea salt and freshly cracked black pepper balance the spices.
- Olive oil: A light brush before baking helps the meatballs brown evenly.
For the tomato sauce
- Olive oil: A generous amount builds a rich base for the sauce.
- Chopped onion: Softened onion adds sweetness and body to the sauce.
- Tomato paste: Deepens the tomato flavor and adds color once it cooks down for a minute or two.
- Fresh chile or red pepper flakes: Optional, for a touch of heat. Adjust or skip entirely based on your preference.
- Crushed tomatoes and tomato passata: The combination creates a sauce that is rich but still smooth and pourable.
- Vegetable broth: Loosens the sauce and adds depth. Use any broth you prefer.
- Fresh basil: A couple of leaves stirred in while the sauce simmers add a subtle herbal note. Also optional.
- Fresh parsley or basil for garnish: A handful scattered on top before serving.
For exact measurements, check the recipe card below.
How to make baked kofta meatballs in tomato sauce
Preheat the oven to 375 degrees Fahrenheit and line one or two large baking sheets with parchment paper.
Add the ground beef, breadcrumbs, parsley, grated onion with all its juices, seven-spice blend, flour, salt, and black pepper to a large mixing bowl. Mix everything together with clean hands until the mixture is evenly combined and feels cohesive and slightly sticky. Stop mixing once everything is incorporated. Overmixing can make the meatballs dense.
Lightly wet your hands and shape the mixture into evenly sized balls, about 1 to 1.4 ounces each, so they cook evenly. Arrange the meatballs in a single layer on the prepared baking sheets, then lightly brush them with olive oil.
Bake for 20 to 25 minutes, or until lightly browned and cooked through. If you have an instant-read thermometer, the center should reach 160 degrees Fahrenheit. Avoid overbaking, especially with very lean beef.
While the meatballs bake, start the sauce. Heat olive oil in a very large, deep skillet or Dutch oven over medium heat. Add the chopped onions and saute for 6 to 8 minutes, stirring occasionally, until softened and translucent.
Stir in the tomato paste and the fresh chile or red pepper flakes, if using. Cook for 1 to 2 minutes, stirring frequently, until the paste darkens slightly and smells aromatic.
Add the crushed tomatoes, tomato passata, vegetable broth, salt, and basil leaves if using. Stir well and bring the sauce to a gentle simmer. Cover and simmer for about 10 to 15 minutes, stirring occasionally, so the flavors come together. Taste and adjust the salt if needed.
Transfer the baked meatballs directly into the tomato sauce. Stir carefully to coat them without breaking them apart. Simmer everything together for another 5 minutes so the meatballs absorb some of the sauce.
Garnish with chopped parsley or fresh basil and serve over rice, quinoa, couscous, or your preferred grain.
Serving suggestions
These kofta meatballs are traditionally served over rice, and jasmine rice is a wonderful match. A side of creamy hummus, warm pita bread, or a simple tomato and cucumber salad rounds out the meal beautifully. For something cool and creamy alongside, try a Lebanese cucumber yogurt salad.
Storage and reheating
Fridge: Store in an airtight container for up to 3 to 4 days.
Freezer: Freeze the meatballs and sauce together for up to 3 months.
Reheat: Thaw overnight in the fridge, then warm thoroughly on the stovetop or in the microwave. Add a splash of water or broth if the sauce has thickened.
More meatball recipes to try
If you love these kofta meatballs, here are a few more meatball recipes worth exploring.
If you try these kofta meatballs, I would love to hear how they turned out! Please leave a star rating and a comment below. Your feedback means so much and helps other readers find the recipe too.
Baked Kofta Meatballs in Tomato Sauce
Equipment
Ingredients
For the kofta meatballs
- 3 pounds lean ground beef (90 to 95% lean)
- 2 cups panko breadcrumbs (or regular breadcrumbs)
- 2 cups fresh parsley finely chopped, (about 2 1/2 ounces), plus more for garnish
- 1 1/2 cups grated onion with all its juices (about 2 medium onions)
- 1 tablespoon Lebanese seven-spice blend
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly cracked black pepper
- olive oil for lightly brushing the meatballs
For the tomato sauce
- 1/2 cup olive oil
- 2 cups chopped onion
- 2 tablespoons tomato paste
- 1 fresh chile finely chopped, or 1/2 teaspoon red pepper flakes (optional)
- 1 can (28-ounce) crushed tomatoes
- 1 jar (24-ounce) tomato passata or plain strained tomatoes
- 2 cups vegetable broth (or another broth of your choice)
- 1/2 teaspoon sea salt plus more to taste
- 2 fresh basil leaves (optional)
- Chopped fresh parsley or basil, for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line one or two large baking sheets with parchment paper.
- Add the ground beef, breadcrumbs, parsley, grated onion and all its juices, seven-spice blend, flour, salt, and black pepper to a large mixing bowl.
- Mix everything thoroughly with clean hands until evenly combined and the mixture becomes cohesive and slightly sticky. Avoid continuing to knead once everything is combined, as excessive mixing can make the meatballs dense.
- Lightly wet your hands and shape the mixture into balls weighing approximately 1 to 1.4 ounces each (30 to 40 grams). Arrange them in a single layer on the prepared baking sheets. You should have approximately 48 to 50 meatballs, depending on size.
- Lightly brush the meatballs with olive oil. Bake for 20 to 25 minutes, or until lightly browned and cooked through. The center of the meatballs should reach 160 degrees Fahrenheit when checked with an instant-read thermometer. Avoid baking longer than necessary, especially when using very lean beef.
- While the meatballs are baking, prepare the sauce. Heat the olive oil in a very large, deep skillet, saute pan, or Dutch oven over medium heat.
- Add the chopped onions and saute for 6 to 8 minutes, stirring occasionally, until softened and translucent.
- Add the tomato paste and the fresh chile or red pepper flakes, if using. Cook for 1 to 2 minutes, stirring frequently, until the tomato paste darkens slightly and smells aromatic.
- Add the crushed tomatoes, tomato passata, vegetable broth, salt, and basil leaves. Stir well and bring the sauce to a gentle simmer.
- Cover the pan and simmer for approximately 10 to 15 minutes, stirring occasionally, so the flavors come together. Taste the sauce and adjust the salt if needed.
- Transfer the baked meatballs directly into the tomato sauce. Stir carefully to coat them without breaking them apart.
- Simmer the meatballs in the sauce for another 5 minutes so they can absorb some of its flavor.
- Garnish with chopped parsley or fresh basil. Serve the kofta meatballs and plenty of tomato sauce over rice, quinoa, couscous, pasta, or your preferred grain.
Video
Notes
- Use whichever breadcrumbs you have. Panko creates a slightly lighter texture, but regular breadcrumbs work well too.
- This recipe does not require eggs. The breadcrumbs, flour, and moist grated onion help everything hold together.
- Very lean beef (90 to 95% lean) works well here. Beef with around 10% fat will produce slightly juicier meatballs.
- If the sauce becomes thicker than desired, add a splash of broth. If it is too thin, simmer uncovered for a few extra minutes.
- To make it gluten-free, use gluten-free breadcrumbs and replace the all-purpose flour with a gluten-free all-purpose flour blend.
- For food safety, divide leftovers into shallow containers and refrigerate or freeze within two hours of cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
