Easy Kofta-Style Meatballs with Tzatziki Sauce
I created the recipe for these kofta-style meatballs several years ago as a healthy, weeknight go-to dinner. I love Middle Eastern style cuisine so when I learned about kofta kebabs, I knew I wanted to research their history. Kofta is a type of “meatball” with origins in the Mediterranean and Middle East and is, many times, grilled and served on a skewer.
These super savory and tender meatballs can be baked on a sheet pan in the oven, in a skillet on the stovetop, or grilled. And they are so versatile. I love serving them with naan or pita bread on the side, along with lettuce and sliced tomato, cucumber, and red onion. Kalamata olives, sliced pepperoncini, hummus, and crumbled feta also go so well with these. Alternately, these would also be great in a rice bowl with roasted veggies. Serve the meatballs with my super quick homemade tzatziki sauce (recipe below!) and you have the most deliciously fresh and healthy meal.
It's also fun to build a “bar” and let everyone build their own kofta-style meatball bowls!
Eat well and enjoy!
Details and Abby's Tips
- Make Ahead – To make these meatballs ahead of time, just form them into balls and place in a covered container or sealed bag. Keep them in the refrigerator and pull out what you need to cook each day. You can also make the tzatziki ahead of time – Place the finished sauce in an airtight container or jar in the refrigerator. The tzatziki should keep for 5-7 days or so.
- Fresh vs Dried Herbs – When I originally created the meatball and tzatziki recipes several years ago, I used all fresh herbs and the result was delicious. However, I wanted to create a more pantry-staple version as well so that this could be a truly budget and weeknight-friendly meal. I included measurements for both dried and fresh in the ingredients and both versions work equally well!
Meatball Ingredient Details
- The Ground Beef – I normally use 80/20 ground beef for this recipe but you can use any percentage that you like. You may just have to add a touch more olive oil if you use a leaner ground beef to help the meatballs form.
- The Extra Virgin Olive Oil – I add an extra splash of extra virgin olive oil or avocado oil to the meatballs to help keep them moist and help the meatballs form and keep their shape.
- The Meatball Herbs and Spices – These herbs and spices are what make these meatballs special. The mixture creates a warming and savory flavor that compliments the richness of the ground beef so well.
- The Onion – When I first developed this recipe, I used grated yellow onion. But with the goal of created a more pantry-staple version of these meatballs, I tried using dried chopped onions instead and result was still delicious! Dried chopped onions are a great staple to have on hand because they work so well in a pinch. The liquid from the meatballs and the cooking process softens them so they don’t add any weird texture. I have provided measurements for both in the ingredients sections so feel free to try either option! If you do use grated fresh onion, just make sure you squeeze any excess liquid out before adding to the ground beef mixture. A thin kitchen towel or a couple layers of cheese cloth works great for this!
Tzatziki Ingredient Details
- The Greek Yoghurt – I like full-fat Greek Yoghurt for tzatziki because of its thicker and creamier consistency. You can also use regular full-fat yoghurt – It will just have more of a dressing like consistency, which can also be great! I would avoid using low-fat if you can as it will be very watery and runny.
- The Cucumber – For my tzatziki recipe, I peel the cucumber and mince it very fine. Alternately, you can also grate the cucumber. Just make sure you squeeze out the excess liquid using a thin kitchen towel or a couple layers of cheese cloth.
- The Lemon – This adds a great freshness to tzatziki! I try and use fresh squeezed lemon juiced for this if I can but if you have bottled on hand, that works great too!
- The Extra Virgin Olive Oil – Adding a splash of extra virgin olive oil to tzatziki helps thin it just a bit and adds creamy richness. You could also use avocado oil for this if you would like.
- The Tzatziki Herbs and Spices – The measurements that I posted for the herbs, spices, salt, and pepper are all a baseline. Depending on the tanginess of the yoghurt, you may need to add a touch more. Always add a smaller amount, taste, and work your way from there until it is to your liking.
Healthy and meal prep friendly, these super savory kofta-style meatballs are the perfect weeknight meal!
- 1 lb ground beef
- 1 to 2 tbsp oil (this is dependent on how lean your ground beef is. I like olive, avocado, or coconut oil)
- 3 tbsp fresh parsley, minced (or 3 tsp dried)
- 1/2 tbsp fresh mint, minced (or 1/2 tsp dried)
- 3 garlic cloves minced (or 1/2 tsp garlic powder)
- 1 tbsp ground coriander
- 1 tsp cumin
- 3/4 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 to 1/2 tsp cayenne
- 1/4 tsp dried ground ginger
- 1/2 tsp dried oregano
- 1/8 to 1/4 tsp ground cloves
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated yellow onion, excess liquid squeezed out (or 1 Tbsp dried chopped onion)
- 1 cup plain Greek or full-fat yogurt
- 1/2 cucumber, peeled and finely minced (or grated with excess liquid squeezed out *See Details and Abby's Tips section)
- 1/2 lemon juiced (about 1 1/2 Tbsp.)
- 1/2 tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt (or to taste)
- 1 tbsp fresh dill, minced (or 1 tsp dried)
- 1 tbsp fresh mint, minced (or 1 tsp dried)
- Naan or Pita Bread
- Lettuce
- Sliced Cucumber
- Sliced Tomatoes or Cherry/Grape Tomatoes
- Thinly sliced Red Onion
- Kalamata Olives
- Sliced or Whole Pepperoncini Peppers
- Crumbled Feta Cheese
Lightly crumble the ground beef into a large mixing bowl. Add the oil and remaining ingredients. Gently mix by hand just until everything is incorporated. Try not to over-mix as this can cause the meatballs to be tough.
Next, form the mixture into small meatballs using about two heaping tablespoons of ground beef per meatball. To do this, coat the inside of your hands with a small amount of oil. Lightly press and roll the meat in between both palms, just until it forms a ball. Once you have a ball shape, gently press the meatball so that it has two flat-ish sides.
Place the meatballs on a parchment or foil lined rimmed baking sheet and chill in the refrigerator for at least 30 minutes, or overnight, to let the flavors develop.
Meanwhile, you can make the tzatziki sauce while the meatballs chill. Place the yoghurt, along with the remaining ingredients, into a small bowl and mix well. Taste and add salt if necessary. Cover and place in the refrigerator until ready to use.
When you’re ready to cook the meatballs, take the meatballs out of the refrigerator and let sit on the counter while your oven preheats to 400 degrees F. Bake for 15 to 20 minutes, or until slightly or no longer pink in the middle. NOTE: I usually check the meatballs after about 10 minutes. Medium-well is about 150 degrees F and well done is about 160 degrees F.
Alternately, these meatballs can also be cooked in a skillet on the stovetop. For this method, you’ll want to heat a good splash of oil over medium-high heat. When the oil has a slight shimmer, add the meatballs in a single layer. Cook each side until browned, about 7 minutes per side.
Transfer the meatballs to a plate and serve warm with the tzatziki sauce on the side. I love to serve these meatballs with lettuce leaves, warm naan or pita bread, sliced cucumbers and tomatoes, red onion, kalamata olives, sliced pepperoncini, and feta cheese.