Kufta (Middle Eastern Meatballs) by Chef Rachael Afra

             Kufta (Middle Eastern Meatballs)

 Serves: 2-3 people  Yields: 9-12 meatballs  Total time: 40 minutes (baked)

Every culture has a form of meatball made with different spices, herbs, and aromatics. I  enjoy these tasty treats with a garlicky yogurt sauce, some pita bread, and a light salad. Kufta meatballs can be pan-fried or grilled, but to stay healthy I prefer them baked. Enjoy kufta with friends, at parties, or for Sunday Family Dinner!

Ingredients: 

1 pound ground meat (lamb, beef, pork, chicken, or turkey)

1 shallot or 1 small white onion (minced)

2 cloves garlic (minced)

1T all-spice powder

1T garlic powder

1T Coriander (Ground)

1T Cumin(ground)

1T Za'atar

1T Mint Powder

2t Himalayan Rock

1T Sumac

1t black pepper 

1 lemon (juiced)

1T Keros Greek Organic Extra Virgin Olive Oil

Procedure:

1. Preheat the oven to 375 degrees.

2. Mince shallot and garlic cloves and add to your ground meat.

3. Add all your spices, lemon juice, and olive oil to the meat. Mix all ingredients together until you don't see running liquid at the bottom of the bowl. 

4. On a sheet pan, line with parchment paper or aluminum foil, and add about 4 T olive oil to coat the bottom. Scoop your meatballs onto the sheet pan and rub gently the entire meatball so it is coated with the oil. Place in oven. 

5. Check on it in 20 minutes, and turn them over to have an even color, after another 20 minutes it is finished. Make sure to be on the safe side and check at 165 degrees internal temperature. 

Chef's note: Make sure to cook a small piece to see where your seasoning is at, and adjust the salt if need be before you cook off the entire batch. If you are using poultry, the meatballs can come out dry, so I would have some warm seltzer water on the side to keep them moist. Bathe the meatballs in a bath of warm seltzer water - about an inch high before you serve.