Egyptian Meatballs (Kofta)
If you've got ground beef, fresh parsley and fresh cilantro, you're most of the way to this beef: about 65 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for grill / broiler and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Grate or very finely chop the onion and squeeze out some of its excess liquid, then mince the garlic and finely chop the parsley and cilantro.
- In a large bowl, combine the ground beef with the onion, garlic, herbs, cumin, coriander, paprika, cayenne, salt and black pepper.
- Knead the mixture firmly with your hands for 2 to 3 minutes until it becomes sticky and well blended, which helps the kofta hold together.
- Cover and chill the mixture for about 20 minutes, then shape it into oval patties or wrap it around skewers into finger-length logs.
- Heat the olive oil in a skillet or grill pan over medium-high heat, or preheat a grill to medium-high.
- Cook the kofta for 4 to 5 minutes per side, turning to brown all surfaces, until they are cooked through and reach an internal temperature of 160°F (71°C).
- Rest the kofta for a few minutes, then serve hot with rice, flatbread or a tomato salad.
You'll use: Grill / broiler · Frying pan / skillet · Pan · Blender · Grill pan
Tips & common questions
How long does Egyptian Meatballs (Kofta) take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Egyptian Meatballs (Kofta) is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Egyptian Entree (6139521904).jpg by Leslie Seaton from Seattle, WA, USA, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.