Savory Kofta Meatballs
Jul 12, 2025A tender, spiced blend of beef and lamb (or your preferred meats) infused with sweet onion, smoky paprika, and roasted red pepper. These kofta meatballs are aromatic, juicy, and gluten-free thanks to a light binder of rice or quinoa flour. Serve them with a cooling yogurt sauce or atop grain bowls for a balanced, nourishing meal.
Ingredients
Makes ~18 medium meatballs
- 1 lb (450 g) ground beef (or blend beef and lamb, or beef and pork)
- 1 small sweet onion, finely grated or minced
- 2 tablespoons roasted red pepper paste or finely chopped roasted red peppers
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons rice flour or quinoa flour (as binder)
- 1 small garlic clove, minced (optional but recommended)
Directions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease.
- In a large bowl, combine all ingredients. Use your hands or a spoon to mix until just combined—avoid overmixing for tender meatballs.
- Form the mixture into 1½-inch (about golf ball size) meatballs and place evenly spaced on the baking sheet.
- Bake for 20–25 minutes, turning halfway through, until meatballs are cooked through and browned.
- Optional: For extra browning, finish under the broiler for 1–2 minutes watching carefully.
- Serve warm with your favorite dips, grain bowls, or salads.
Nourish Notes
- The combination of beef and lamb offers rich zinc and B vitamins important for hormone synthesis and energy.
- Roasted red pepper paste adds natural sweetness and antioxidants, complementing warm spices like paprika and cumin that support digestion and inflammation balance.
- Rice or quinoa flour keeps this gluten-free and adds a light binding without heaviness.
- Great protein source for luteal phase and PMS support, or anytime you want a nourishing comfort meal.
With Love & Nourishment,
The Nourish Kitchen