Easy Lamb Kofta Meatballs
These easy, baked Lamb Kofta Meatballs are bursting with fresh herbs and warm spices. Incredibly juicy, tender, and perfect for a quick weeknight dinner. Naturally gluten free and dairy free!
Ingredients
- 1 lb Ground Lamb
- 4 tbsp Fresh Parsley chopped (plus extra for garnish)
- 2 tbsp Fresh Mint chopped
- 1 Jalapeno finely minced (optional)
- 1/4 White Onion chopped
- 6 Garlic Cloves minced
- 2 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Ground Coriander
- 1/4 tsp Ground Ginger
- 1/2 tsp Sea Salt
- 1/4 tsp Freshly Ground Black Pepper
- 1 tbsp Olive Oil for the skillet
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the ground lamb, 4 tbsp parsley, mint, jalapeño (if using), onion, garlic, cumin, paprika, coriander, ginger, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
- Pour the 1 tbsp of olive oil into a large cast iron skillet (or a parchment lined baking sheet).
- Using a small scoop (about 2 tablespoons), form the mixture into balls and place them in the skillet. You should have about 18-20 meatballs.
- Place the skillet in the oven and bake for 15-20 minutes, turning the meatballs halfway through, until they are browned and reach an internal temperature of 160°F.
- Remove from the oven, garnish with additional fresh parsley, and serve.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze uncooked meatballs on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-7 minutes to the cook time.
- Air Fryer: Cook at 375°F for 8-12 minutes, shaking the basket halfway through.