Spiced Lamb Kofta Recipe — Authentic Middle Eastern Meatballs

I don’t miss culinary school most days, but I’m grateful for what it gave me — my training, my career, and even a few memorable life moments. That said, I wouldn’t go back to the relentless pace and intensity for fun. Culinary school is rigorous, sweaty, and often overwhelming. You practice butchery and seafood breakdowns, work with live creatures, and regularly use tools like blow torches and cleavers. It’s educational and necessary, but not the romanticized, wine-and-onion-chopping fantasy many imagine.

Still, there are things I miss: the daily learning, the steady stream of new techniques, ingredients, and flavor combinations. That curiosity and variety is one reason I turn to cookbooks when I fall into a cooking rut. Lately I’ve been loving The Haven’s Kitchen Cooking School cookbook by Alison Cayne. The book focuses on building confidence in the kitchen with practical, approachable lessons — knife cuts, eggs, frying, stocks, dressings, and more — alongside globally inspired recipes that deliver consistent results.

The lamb kofta recipe here is a pared-down, fast, and fresh version inspired by recipes from chefs I admire. It highlights lamb’s rich flavor with bright herbs and warm spices, and it comes together in about 30 minutes. I like to serve these with hummus and a simple cucumber-parsley salad dressed with olive oil and lemon, but they’re equally good with couscous, quinoa, greens, or wrapped in flatbread with yogurt or tzatziki.

What is kofta?

Kofta usually refers to spiced meatballs or meatloaves found across the Indian subcontinent, the Middle East, the Balkans, Central Asia, and the South Caucasus. Typically made with ground meat, onions, herbs, and spices, kofta can also be adapted as seafood or vegetarian versions. This lamb version focuses on fresh herbs and warm spices for a bright, balanced flavor.

These lamb meatballs are quick, flavorful, and versatile. They pair well with a variety of sides and are perfect for weeknight dinners or casual entertaining.

Lamb Kofta: (Makes about 20 1½-inch meatballs / 4 servings)

Ingredients:
1 pound ground lamb
2 scallions (white and green parts), minced
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons finely minced fresh cilantro
2 tablespoons finely minced fresh mint
2 garlic cloves, grated
1 teaspoon ground cumin
½ teaspoon ground coriander
Fine sea salt, to taste
Extra-virgin olive oil

Preparing your Lamb Kofta:

– Preheat the oven to 375°F. Line a large baking sheet (or two smaller ones) with parchment.

– In a large bowl, combine the ground lamb, minced scallions, parsley, cilantro, mint, grated garlic, cumin, coriander, and a generous pinch of salt. Mix with your hands until the seasonings are evenly distributed throughout the meat.

– Shape the mixture into 1½-inch balls and place them on the prepared baking sheet(s).

– Heat a large sauté pan over medium heat and add enough olive oil to coat the bottom. When the oil shimmers and is hot, add the meatballs in a single layer, doing this in batches so you don’t crowd the pan. A hot pan is essential for a good sear; if the pan is crowded the meat will steam instead of browning.

– Sear the meatballs for 2–3 minutes per side, turning so they brown evenly. Transfer the browned meatballs back to the baking sheet.

– Once all meatballs are seared, bake for 10–15 minutes, or until the internal temperature reaches 160°F. Let them rest for 5 minutes before serving.

– Serve with hummus and a cucumber-parsley salad, flatbread and tzatziki, or over grains and greens.

Easy Lamb Kofta (Spiced Meatballs)

By: Serena Wolf

Prep Time15 mins

Cook Time20 mins

This delicious lamb kofta recipe is perfectly spiced and packed full of fresh herbs. It can be paired with a variety of fresh sides and is ready in just 30 minutes!

Ingredients

• 1 pound ground lamb
• 2 scallions, white and green parts, minced
• 2 tablespoons finely minced fresh flat-leaf parsley
• 2 tablespoons finely minced fresh cilantro
• 2 tablespoons finely minced fresh mint
• 2 garlic cloves, grated
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• Fine sea salt
• Extra-virgin olive oil

Instructions

• Preheat the oven to 375°F. Line a large baking sheet (or two smaller baking sheets) with parchment.
• In a large mixing bowl, combine the lamb, scallions, parsley, cilantro, mint, garlic, cumin, coriander, and a large pinch of salt. Use your hands to mix until seasonings are evenly distributed.
• Form the mixture into 1½-inch balls and set them on the prepared baking sheet(s).
• Heat enough olive oil to coat the bottom of a large sauté pan over medium heat. When the oil shimmers, add the meatballs in a single layer (work in batches to avoid crowding). A hot pan is essential for searing; overcrowding will lower the temperature and cause steaming instead of browning.
• Sear the meatballs 2–3 minutes per side until browned. Transfer them back to the baking sheet.
• Bake for 10–15 minutes, or until the internal temperature reaches 160°F. Allow to rest 5 minutes before serving.

Notes

Recipe adapted from The Haven’s Kitchen Cooking School cookbook, with simplified steps for a quick home preparation.

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Want More Easy Meatball Recipes?

• Weeknight Spaghetti and Meatballs
• Spiced Turkey and Zucchini Meatballs with Basil Yogurt Sauce
• Chicken Meatball Fajita Skillet
• Chicken and Ricotta Meatballs in Sun-Dried Tomato Sauce
• Chia Seed Pork Meatballs with Spicy Ginger-Soy Glaze