Tender, browned ground beef meatballs simmered in a rich, thick tomato sauce flavored with onion, garlic, warm Middle Eastern spices and cinnamon. A comforting combination of browned meat and beautifully balanced tomato acidity.
— Chef Shadi Alsayouri
Ingredients
Meatball Ingredients
- 600 g ground beef, with 15–20% fat.
- 100 g finely grated onion, excess liquid squeezed out.
- 15 g finely chopped parsley.
- 8 g salt.
- 2 g black pepper
- 2 g mixed spices.
- 1 g ground cinnamon.
- 2 g paprika.
- 15 g fine breadcrumbs, only if needed.
Tomato Sauce Ingredients
- 30 ml vegetable oil or olive oil.
- 150 g finely chopped onion.
- 15 g minced garlic.
- 500 g fresh crushed tomatoes.
- 30 g tomato paste.
- 250–300 ml hot beef stock.
- 5 g salt, or to taste.
- 2 g black pepper.
- 2 g paprika.
- 1 g mixed spices.
- 1 g sugar, optional, if the tomatoes are particularly acidic.
Serving Ingredients
- 15 g chopped fresh parsley.
- 20 g toasted pine nuts, optional
- Fluffy Egyptian-style white rice.
Preparation Method
Stage 1: Preparing the Meatballs
- Place the ground beef in a chilled mixing bowl.
- Add the squeezed onion, parsley, salt, pepper, mixed spices, cinnamon and paprika.
- Mix until evenly combined and cohesive, without overworking the meat.
- Add breadcrumbs only if the mixture is too loose.
- Cover the mixture and refrigerate for 20 minutes.
- Shape into evenly sized meatballs, approximately 25–30 g each.
Stage 2: Browning the Meatballs
Heat a wide skillet and add the oil.
Brown the meatballs in batches, turning them until a golden-brown crust develops.
Avoid overcrowding the pan so the meatballs retain their heat and do not begin releasing excess liquid.
Remove the meatballs and set aside; they do not need to be fully cooked at this stage.
Stage 3: Preparing the Tomato Sauce
- Use the same skillet to retain the browned meat residues.
- Add the onion and sauté until softened, translucent and lightly golden.
- Add the garlic and stir for 30 seconds.
- Add the tomato paste and cook for 1–2 minutes.
- Add the crushed tomatoes, beef stock, salt and spices.
- Simmer over medium-low heat for 12–15 minutes until the sauce thickens.
Stage 4: Finishing the Cooking
- Return the meatballs to the tomato sauce.
- Partially cover the skillet and simmer gently for 10–15 minutes until fully cooked.
- Verify that the internal temperature reaches at least 71°C for ground beef.
- Adjust the salt, consistency and acidity.
- Remove from the heat and allow the dish to rest for 5 minutes.
Stage 5: Serving
- Serve the kofta hot in a deep serving dish with the tomato sauce.
- Garnish with fresh parsley and toasted pine nuts, if desired.
- Serve alongside fluffy Egyptian-style white rice.
