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    You are here: Home » Dietary Restrictions » Paleo » Lebanese Beef Kofta Spiced Meatballs

    Lebanese Beef Kofta Spiced Meatballs

    August 30, 2017 By Danielle Esposti 11 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    A platter of paleo and whole30 beef kofta seasoned meatballs with tahini dipping sauce.

    These Lebanese Beef Kofta Spiced Meatballs are a modernized version of the classic. Made with a flavorful spice mixture and fresh herbs, they are an addictive snack or a satisfying meal served with tabouleh or rice. Naturally paleo and Whole 30 compliant!

    Lebanese beef kofta spiced meatballs are satisfying paleo snack or quick and easy whole foods dinner. Serve with cauliflower rice or quinoa tabbouleh for a complete meal. #paleo #wholefood #realfood #whole30
    Jump to:
    • Lebanese Beef Kofta Spiced Meatballs Recipe Notes
    • Recipe

    Cam and I have a deep, deep affection for Lebanese cuisine. We had a few favorite spots in Arlington that we visited with frequency, but since moving to Frederick, MD in July, we haven’t yet had the chance to dive into the local food scene very much (although we did find a fantastic local brewpub and have been there twice). I’ve been having a serious craving for beef kofta, and this slightly modernized take on the classic really hit the spot. Juicy spiced meatballs smothered with tangy tahini sauce? YES.

    Lebanese beef kofta spiced meatballs are satisfying paleo snack or quick and easy whole foods dinner. Serve with cauliflower rice or quinoa tabbouleh for a complete meal. #paleo #wholefood #realfood #whole30

    Beef kofta was the dish that made me fall head over heels in love with Lebanese cuisine. While firmly in the savory category, there is a sweetness that subtly cuts through the spice and it makes this very simple dish incredibly addictive. I think that’s what I love most about Middle Eastern cuisine in general – the simplicity. Lots of whole, real foods. Little fuss. Incredible flavor. 

    Lebanese Beef Kofta Spiced Meatballs Recipe Notes

    The traditional lebanese kofta base is ground meat (lamb, beef, sometimes chicken), with parsley, onion, cumin, allspice, and salt and pepper. I add a dash of cinnamon to my beef kofta, reminiscent of my grandmother’s Sunday sauce recipe, as well as a bit of mint and some coriander, paprika, ginger, and garlic powder. For this meatball version, I also added an egg yolk to help them keep their shape.

    Lebanese beef kofta spiced meatballs are satisfying paleo snack or quick and easy whole foods dinner. Serve with cauliflower rice or quinoa tabbouleh for a complete meal. #paleo #wholefood #realfood #whole30

    Beef kofta is typically skewered and grilled, but I was feeling a little, oh, salty – so I made meatballs instead. I’m a rebel, I tell ya. The meatballs are seared, then baked. I do the whole process in my trusty Lodge 10″ cast iron skillet (affiliate link), start to finish. First, I brown the meatballs in a bit of avocado oil in two batches. Then I transfer all of the meatballs back to the cast iron in a single layer, cooking oil and juices and all, and bake them for 15-20 minutes, or until the internal temperature reaches 170*. Total baking time will depend on their size. This takes a bit longer than grilling, but they stay a lot juicier this way.

    Feel free to skewer these up and toss ’em on the grill. To do so, thread 3-4 meatballs onto a skewer, and pinch them together so they turn into more of a log shape. Grill over high heat, rotating every minute or so, until the internal temperature reaches 170* – about 5 minutes. PS – this is a terrific way to cook kofta for a crowd. The skewers can be made well in advance and tucked into the fridge for several hours. Once you’re ready to serve, just slap ’em on a hot grill.

    Lebanese beef kofta spiced meatballs are satisfying paleo snack or quick and easy whole foods dinner. Serve with cauliflower rice or quinoa tabbouleh for a complete meal. #paleo #wholefood #realfood #whole30

    I finish off this dish with my go-to tahini sauce and serve it over quinoa tabbouleh (click for the recipe on my IG page!) or cauliflower tabbouleh for a Whole30 compliant meal. Leftover meatballs are an awesome midday snack, served cold and dipped in tahini sauce. You can also serve over cauliflower rice with a simple cucumber and tomato salad for a completely paleo and/or whole 30 compliant meal.

    Lebanese beef kofta spiced meatballs are satisfying paleo snack or quick and easy whole foods dinner. Serve with cauliflower rice or quinoa tabbouleh for a complete meal. #paleo #wholefood #realfood #whole30

    Did you make these Lebanese Beef Kofta Spiced Meatballs? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Lebanese beef kofta spiced meatballs are satisfying paleo snack or quick and easy whole foods dinner. Serve with cauliflower rice or quinoa tabbouleh for a complete meal. #paleo #wholefood #realfood #whole30

    Lebanese Beef Kofta Spiced Meatballs

    5 from 3 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    These Lebanese beef kofta spiced meatballs are a modernized version of the classic. Made with a flavorful spice mixture and fresh herbs, they are an addictive snack or a satisfying meal served with tabouleh or rice.
    Prep Time: 15 mins
    Cook Time: 20 mins
    Total Time: 35 mins
    Servings : 4
    Calories: 533

    Recommended Equipment

    • 10" cast iron skillet
    • Food Processor
    • Blender
    • Instant Read Thermometer

    Ingredients

    Beef Kofta Spiced Meatballs

    • ½ white onion, coarsely chopped
    • ¼ c. chopped parsley
    • ¼ c. chopped mint
    • 1 tsp kosher salt
    • 1 tsp coriander
    • 1 tsp cumin
    • ½ tsp paprika
    • ½ tsp cinnamon
    • ¼ tsp ginger
    • ¼ tsp garlic powder
    • ¼ tsp allspice
    • pinch red pepper flakes
    • 1 egg yolk
    • 1 lb. grass-fed ground beef
    • 1 tbsp avocado oil

    Tahini Sauce

    • ½ c. tahini
    • ¼ – ½ c. water
    • ¼ c. olive oil
    • 1 lemon, juiced
    • sea salt, to taste
    • cracked black pepper, to taste

    Instructions

    • Preheat the oven to 350*
    • Add the chopped onions, mint, and parsley to the well of a food processor. Pulse 8-10 times until the herbs and onions are minced. Add the spices to the onion and herb mixture and pulse a few times to incorporate the spices. Break up the ground beef into chunks and it to the spiced onion and herb mixture, then add the egg yolk. Pulse the mixture until the ingredients are completely incorporated into the ground beef.
    • Form meatballs that are 1.5″ in size (mine were about 1 heaping tablespoon each, for a total of 18) and set aside.
    • Heat a cast iron pan over medium heat. Add the avocado oil and heat until it shimmers. Add half the meatballs to the cast iron pan and brown, giving the pan a gentle toss every minute or two, until the meatballs are browned on all sides. Remove the brown meatballs and set aside. Repeat with the remaining batch.
    • Once all the meatballs have been browned, return all the meatballs to the cast iron pan in a single layer, leaving a little space in-between each. Bake at 350* for 15-20 minutes, or until the internal temperature reaches 170*.
    • While the meatballs are baking, prepare the tahini sauce. Place the tahini, olive oil, lemon juice, salt and pepper into a blender along with ¼ cup of water to start. Blend until emulsified. Add additional water to reach desired consistency. For dipping sauce, vs. a salad dressing, I use closer to half a quarter cup.
    • Remove the meatballs from the oven and serve immediately with tahini sauce on the size.

    Nutrition Information

    Calories: 533kcal (27%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

    Disclaimer: This post contains an affiliate link, which means we receive a small commission if you make a purchase using this link.

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    11 Comments
    Filed Under: Fall Recipes, Gluten Free, Main Dishes, Paleo, Spring Recipes, Summer Recipes, Whole30 Recipes, Winter Recipes Tagged With: fresh herbs, ground beef, meatballs, mint, parsley

    Reader Interactions

    Comments

    1. Tim Gray

      March 16, 2019 at 1:57 pm

      Great dish. Made it once so far. Love my spices so going to double the herbs and spices next time but importantly cook it for 10 min as 20 and they were dry.

      Reply
    2. Ley

      June 11, 2020 at 7:38 am

      5 stars
      Tasted authentic! Really recommend this. 🙂

      Reply
    3. Marcus

      June 13, 2021 at 2:51 pm

      Obnoxious ads on recipe website made it difficult to use at all.

      Reply
    4. Elizabeth

      January 06, 2022 at 7:05 pm

      5 stars
      Really nice. Hit the spot on day 4 of whole30. Your cauliflower tabbouleh was great too!

      Reply
    5. Monica

      February 03, 2023 at 2:01 pm

      5 stars
      Absolutely delicious. A staple and in rotation for our household, even when not on Whole30. Packed with SO much flavor. We double the recipe usually and do 1lb beef, 1lb lamb.

      Reply

    Trackbacks

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