THE EASIEST LAMB KOFTAS

Juicy and delicious lamb koftas make a great quick and easy midweek meal.

Koftas are traditional middle eastern meatballs made of minced meat, breadcrumbs, onions, spices and herbs. They remind me of sunshine and holidays in Turkey but you can cook them any time of the year for a satisfying family meal. 

Why you should cook this

• A budget friendly recipe
• Great for fussy eaters 
• Quick and easy to make

Variations

There are a number of ways you can switch up this recipe according to your tastes. Here are some ideas to try! 

• Use any minced meat you prefer – lamb is more traditional and has the highest fat content. If you want to reduce the calorie content try lean beef, turkey or chicken. 
• Cook them on the hob in a non-stick frying pan or put them under a hot grill. In the summer they are great cooked on a BBQ.
• Feel free to experiment with your spices and herbs. You could try smoked paprika, ground coriander, parsley, rosemary….the choice is yours!

Serve with…

I like to serve mine with fluffy cous cous, hummus, mint yoghurt (greek yoghurt mixed with mint sauce) and olive salad.

Alternatively, you could serve your koftas with flatbreads or rice. In Turkey they pour melted butter into their rice and plenty of seasoning – delicious! 

If you’re on a keto diet this would be great with roasted mediterranean vegetables, mint yoghurt and cauliflower rice.

Troubleshooting ideas and Questions

Do I need skewers?
I don’t bother with skewers unless I’m cooking them on the BBQ. You can use wooden or metal ones. Be sure to soak the wooden ones in water for a couple of hours before using them if you don’t want them to burn and set off your smoke alarm! Make sure to squeeze the meat around the skewer as snuggly as possible.

I don’t have a food processor!
No problem. You can buy breadcrumbs readymade and mix the ingredients together thoroughly with your hands.

Why do my koftas break up?
If you find that your koftas are too crumbly and break when cooking them, try spending more time mixing the ingredients together. You want to squash it together really well with your hands, or mix for a good while in the food processor. If you’re chopping the onions by hand make sure to chop them finely so you don’t have big lumps of onions that will make your koftas more likely to crumble..

Why are my koftas dry and hard?
If you find the final dish too dry then you may have cooked them for too long. Using meat with a higher fat content will ensure you get a juicy kofta.  The breadcrumbs in this recipe also help to make sure the koftas remain light and soft. 

Ingredients Notes

• Minced meat – I use lamb as I love the flavour 
• Herbs – Try to use fresh herbs if you can as they really lift the flavour of the meat
• Breadcrumbs – using a slightly stale piece of bread is best but don’t worry too much about this. You can use white or brown bread. The breadcrumbs give your koftas a lighter texture which I prefer
• Onions – I like to use spring onions for a slightly more subtle flavour. A red onion or shallot is fine too
• Garlic – fresh garlic tastes amazing in these koftas but you could also use garlic powder

Step by Step

First, add the bread, herbs, spices, spring onions and garlic to a food processor and whizz until finely chopped into breadcrumbs. 

Add the minced lamb, salt and a good grind of pepper to the processor and whizz again for a couple of minutes or until the mixture is well combined. You may need to scrape the mixture down from the sides to ensure it mixes well.

Now take a ball of the mixture about the size of a tangerine and form into a fat sausage shape and then set aside on a plate. Repeat with the rest of the meat mixture. The koftas will shrink slightly as they cook so make them slightly bigger than you want in the finished dish. 

Heat a non-stick pan over a medium heat and add the vegetable oil. Place the koftas in the pan and fry for around 10 to 12 minutes, turning occasionally to brown on all sides. You may need to turn the heat down slightly if you feel they are browning too quickly.

Serve immediately.

Storage instructions

The koftas can be pre-made and stored in the fridge but ensure you eat them before the use by date on the meat. 

To freeze – make the meat mixture, shape into koftas and place them on a baking tray lined with baking paper, ensuring that they are not touching eachother. Cover with cling film or foil and place in the freezer. Once frozen, transfer them to a suitable storage container or freezer bag and place back in the freezer until needed. You’ll need to defrost them overnight in the fridge before cooking. 

Leftovers can be stored in the fridge and eaten the next day – try slicing them and making a wrap with hummus and salad. If you are reheating them make sure they are piping hot. They can be microwaved or heated in a frying pan.