Beef Kofta (Indian-Spiced Meatballs) with Herb Yogurt Sauce
Apr 07, 2024
BY SARAH MASTRACCO
Two ingredients in this dish give the Kofta a very distinctive and wonderfully different taste... Garam Masala and Harissa. Garam Masala is an Indian spice blend usually made from cumin, black pepper, cinnamon, cloves, coriander and cardamom. Harissa is a Moroccan red pepper sauce and can be mild or spicy. It's generally a mix of roasted red peppers, red chili peppers, garlic, olive oil, vinegar and salt. If you can’t find it in the store, you can easily order online.
Makes 10-12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 pound ground beef
- 1 1/2 teaspoons garam masala
- 2 tablespoons harissa
- 2 tablespoons chopped dill
- 2 tablespoons chopped mint and/or parsley
- 1 teaspoon Kosher Salt
- Pinch ground black pepper
- 1 tablespoon extra virgin olive oil
- Herb Yogurt Sauce (recipe below)
- 1 lemon, cut into wedges
Instructions:
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper or foil.
- In a medium bowl, combine beef, garam masala, harissa, dill, mint, 1 teaspoon salt and a pinch of black pepper. Form into oblong meatballs, about 2 inches wide.
- Heat a large skillet over medium heat and add the olive oil. Working in batches if needed, sear the meatballs until brown on all sides, then transfer to the prepared baking sheet.
- Bake until the meatballs are cooked through, about 15 minutes. Thread with skewers for serving (if desired) and serve with Yogurt Lime Sauce and lemon wedges.
Herb Yogurt Sauce
If time allows, let the sauce sit for at least 30 minutes before serving. This resting period lets the flavors bloom and deepen.
Makes 1 ¼ cup
Total Time: 3-5 minutes
Ingredients:
- 1 cup Greek yogurt
- 1/2 lemon, juiced
- 1 tablespoon harissa
- 1 tablespoon chopped dill
- 1 tablespoon chopped mint
- Drizzle extra virgin olive oil
- Kosher Salt
- Ground black pepper
Instructions:
In a medium bowl, whisk to combine yogurt, lemon juice and a pinch of salt and pepper. Place in a serving bowl and top with harissa, dill, mint and a drizzle of olive oil. Adjust the seasoning with additional salt, pepper, or lemon juice as needed.
COOK'S NOTES:
For the Beef Kofta:
- Spice Customization: Feel free to adjust the amount of garam masala and harissa based on your spice preference. Increasing harissa will add both spice and a smokey flavor.
- Mixing:When combining the ingredients, mix until just combined. Overmixing can make the meatballs tough.
- Sizing Consistency: Use a cookie scoop or a measuring spoon to ensure that all meatballs are the same size for even cooking.
- Resting the Mixture: If you have the time, let the meat mixture sit for about 15-30 minutes in the refrigerator. This helps the flavors to meld and makes the mixture easier to handle.
- Internal Temperature: To ensure the meatballs are cooked through, use a meat thermometer. The internal temperature should reach 160°F.
For the Herb Yogurt Sauce:
- Yogurt Selection:Using full-fat Greek yogurt will give you a creamier and richer sauce. However, you can use low-fat if you prefer a lighter version.
- Freshness Matters:The freshness of the herbs significantly impacts the flavor of the sauce. Use fresh herbs for the best taste.
- Adjusting Consistency: If the sauce is too thick, you can thin it with a little water or additional lemon juice to reach your desired consistency.
