These delicious ‘meatballs’ are easily customizable; traditionally made of minced lamb, a combination of lamb & beef, just beef, and even chicken, this delightfully spiced meaty appetizer (meza) is always welcome. Try accompanied by Tzatziki Dip or Classic Hummus, sliced onions, crumbled feta, and lots of fresh pita! Make them a main dish, and serve over Lebanese Rice Pilaf.
KEFTE (kofta)
Try serving kefte in toasted pita pockets lined with hummus, and stuffed with your favorite fillings like sliced cucumber & tomato, kalamata olives, feta, sliced red onion, alfalfa sprouts, and avocado topped with tzatziki or your favorite Italian vinaigrette.
| Servings | Prep Time |
| 27pieces | 10mins |
| Cook Time |
| 8mins |
|
|
Ingredients
- 1-1/2lbs ground beef or lambor a combination of both
- 1/2cup white oniongrated (or 1 small onion)
- 1/3cup tahini
- 2tsp cloves garlicground to a paste with 1kosher salt
- 1/2tsp ground cinnamon
- 1/2tsp cumin
- 2tbsp fresh lemon juice
Instructions
- Preheat oven to 400 degrees.
- Line a 1/2 sheet pan with aluminum foil, fit with a rack.
- Peel and chop 2 cloves of garlic, top with 1 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste.
- On a box grater, grate one small onion, retain with juice.
- In a large bowl, combine ground beef (and/or ground lamb), tahini, grated onion, lemon juice, garlic-salt paste, cinnamon, and cumin.
- With impeccably-clean hands, knead meat and spice mixture together until thoroughly combined.
- Divide meat mixture into 27 one ounce balls. Roll balls into a 2-1/2 inch “cigars” and place on rack.
- Bake in preheated 400 degrees oven for 8 to 10 minutes or until just pink in the center when pierced with a small knife. (Or desired doneness)
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