Baked Kofta Meatballs in Tomato Sauce
Juicy baked kofta meatballs seasoned with Lebanese seven-spice and simmered in a rich tomato sauce. A comforting, high-protein meal that is perfect for feeding a family or portioning for meal prep.
Servings: 10 About 50 meatballs
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
Calories: 366kcal | Carbohydrates: 17g | Protein: 32g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 84mg | Sodium: 877mg | Potassium: 680mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1183IU | Vitamin C: 21mg | Calcium: 66mg | Iron: 5mg