These Lebanese meatballs offer a comforting twist on traditional kofta, featuring tender ground beef enriched with soaked bread and aromatic spices. The meatballs are gently browned and then simmered in a rich, tangy yogurt sauce that coats each bite in creamy goodness. This dish strikes a perfect balance between savory spices and the cooling acidity of yogurt. Ideal for weeknight dinners, it pairs beautifully with fluffy rice or wheat pilaf. Simple to prepare yet deeply flavorful, this recipe brings authentic Middle Eastern warmth to your table without requiring complex techniques or hard-to-find ingredients.
Lebanese Meatballs
Description
These Lebanese meatballs offer a comforting twist on traditional kofta, featuring tender ground beef enriched with soaked bread and aromatic spices. The meatballs are gently browned and then simmered in a rich, tangy yogurt sauce that coats each bite in creamy goodness. This dish strikes a perfect balance between savory spices and the cooling acidity of yogurt. Ideal for weeknight dinners, it pairs beautifully with fluffy rice or wheat pilaf. Simple to prepare yet deeply flavorful, this recipe brings authentic Middle Eastern warmth to your table without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Melt 1 tablespoon of butter in a large skillet over medium heat.
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Add the chopped onion and sauté until soft and transparent, about 5 minutes.
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Remove the onion from the skillet and allow it to cool slightly.
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Squeeze excess milk from the soaked bread and crumble it into a large mixing bowl.
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Add the ground beef, cooled onion, beaten egg, salt, and pepper to the bowl.
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Mix the ingredients thoroughly until just combined, being careful not to overwork the meat.
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Shape the mixture into 1 1/4 inch balls.
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Roll each meatball in dry bread crumbs until evenly coated.
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Add the remaining 2 tablespoons of butter to the skillet over medium heat.
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Brown the meatballs slowly on all sides until golden, turning gently to avoid breaking.
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Drain off all but 2 tablespoons of the fat from the skillet.
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Gently spoon the plain yogurt over and around the meatballs.
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Reduce heat to low and simmer, covered, for 20 minutes until the meatballs are cooked through.
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Serve hot alongside rice or wheat pilaf.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 538.7kcal
- % Daily Value *
- Total Fat 22.6g35%
- Saturated Fat 10.4g52%
- Cholesterol 83.9mg28%
- Sodium 3800.8mg159%
- Total Carbohydrate 52.3g18%
- Dietary Fiber 4.1g17%
- Sugars 6.5g
- Protein 30.3g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For extra flavor, dissolve a bouillon cube in the water used to cook the rice.
Ensure the yogurt is well-stirred before adding to prevent separation. If the sauce looks thin, you can mix a teaspoon of cornstarch with a little cold water and stir it in during the last minute of simmering.
These meatballs store well in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of water or milk to restore creaminess.
