Lebanese Kofta Meatballs with Cucumber Mint Sauce Recipe
Discover the authentic flavors of Lebanese cuisine with these juicy Kofta Meatballs served alongside a refreshing cucumber mint yogurt sauce. Ground beef and optional lamb blend with warm spices, fresh herbs, and garlic to create a tender, flavorful meatball perfect for pan-frying, baking, or grilling. This versatile dish is ideal for dinner parties or a comforting meal, paired with warm pita bread and a sprinkle of sumac or paprika.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16-18 meatballs (serves 4-6) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Lebanese
Ingredients
Scale
Kofta Meatballs
- 1 lb ground beef (80/20 preferred for juiciness)
- ½ lb ground lamb (optional, for traditional flavor)
- 1 small yellow onion, grated
- 3 garlic cloves, minced
- ¼ cup finely chopped fresh parsley
- 2 tbsp finely chopped fresh mint
- 1 tsp ground cumin
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- 1½ tsp kosher salt
- ½ tsp cayenne pepper or Aleppo pepper (optional for heat)
- 1 tbsp olive oil (for frying or baking)
Cucumber Mint Sauce
- 1 cup plain Greek yogurt (whole milk preferred)
- ½ large cucumber, grated and excess moisture squeezed out
- 1 tbsp lemon juice
- 1 garlic clove, finely minced or grated
- 2 tbsp finely chopped fresh mint
- Salt to taste
- Drizzle of olive oil (optional)
Instructions
- Make the Cucumber Mint Sauce: In a small bowl, combine Greek yogurt, grated and drained cucumber, lemon juice, garlic, mint, and a pinch of salt. Stir thoroughly, then refrigerate to let flavors meld. Optionally, drizzle olive oil on top before serving for added richness.
- Prepare the Kofta Mixture: In a large bowl, mix ground beef and lamb (if using) with grated onion, minced garlic, parsley, mint, and all spices. Gently combine using your hands to avoid overmixing, which can toughen the meat.
- Form the Meatballs: With lightly oiled hands, scoop about 2 tablespoons of the mixture and roll into oval or round meatballs. You should form approximately 16-18 meatballs. Place them on a parchment-lined tray for easy handling.
- Cook the Kofta: Choose your preferred method:
- Pan-frying: Heat 1 tablespoon olive oil in a skillet over medium. Cook meatballs in batches, browning each side for 2-3 minutes until cooked through.
- Baking: Preheat oven to 400°F (200°C). Arrange meatballs on a baking sheet, bake for 18-20 minutes, flipping halfway to promote even browning.
- Grilling: Thread meatballs onto skewers and grill over medium heat for 3-4 minutes per side until cooked and charred for a smoky flavor.
- Serve: Serve hot kofta meatballs with a generous dollop of cucumber mint sauce. Accompany with warm pita or flatbread and garnish with sumac or paprika if desired. Perfect as part of a Lebanese mezze or as a main dish.
Notes
- Using a mix of ground beef and lamb enhances traditional flavor but lamb is optional.
- Grating and squeezing out cucumber moisture is key to preventing a watery sauce.
- Handle the meat mixture gently to keep meatballs tender and juicy.
- Meatballs can be cooked using pan-frying, baking, or grilling according to preference and equipment.
- Drizzle olive oil on the cucumber sauce just before serving to add richness.
- Sumac or paprika garnish adds authenticity and a subtle citrusy or smoky note.
Keywords: Lebanese kofta, kofta meatballs, Middle Eastern meatballs, cucumber mint sauce, grilled kofta, baked kofta, ground beef meatballs, lamb meatballs, Mediterranean cuisine
