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Beef Kofta Meatballs in Tomato Sauce

Juicy spiced beef meatballs simmered in a rich tomato sauce — a slow-cooker star.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 (about 30 meatballs)
Course: Appetizer
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs:
  • 1 1/2 lb ground beef
  • 1 onion finely grated
  • 3 cloves garlic minced
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the sauce:
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 can crushed tomatoes (28 oz)
  • 1 cup beef stock
  • 1 tablespoon tomato paste
  • Salt and black pepper to taste
  • Chopped fresh parsley for serving

Equipment

  • Large skillet or slow cooker

Method
 

Simmer the meatballs:
  1. Mix the beef, onion, garlic, breadcrumbs, egg, parsley, and spices in a large bowl.
  2. Shape into about 30 small meatballs.
  3. Brown the meatballs in a little oil in a large skillet, then set aside.
Make the sauce:
  1. Heat the olive oil in the same pan and cook the onion and garlic until soft.
  2. Add the cumin and paprika and cook for 1 minute.
  3. Stir in the tomatoes, stock, and tomato paste and bring to a gentle simmer.
  4. Add the meatballs back to the pan and simmer for 20 minutes, until cooked through.

Notes

You can make the meatballs and the sauce a day ahead and keep them chilled in separate containers; reheat gently and add the meatballs back to the pan. For serving, hold the meatballs on the slow cooker's warm setting with the lid on; stir once or twice. Storage: Refrigerate leftovers in an airtight container for up to 3 days.