Best 6 Kofta Balls Baked Recipes

TURKISH MEATBALLS (KOFTA)

Steps:

• Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
• Roll lamb mixture into small meatballs.
• Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

BAKED KOFTA BALLS IN TOMATO SAUCE

Steps:

• Preheat your oven to 400'F.
• Coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered. If you want to use more then do, these balls will stick to the bottom.
• Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
• Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined.
• Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
• Roll into 1 inch balls. I found squeezing them back and forth in my hands worked well.
• Place the Kofta balls in the oiled casserole dish.
• Drizzle a little more olive oil over each Kofta ball.
• Bake in the oven for 20 minutes. The Kofta should be a nice golden colour when you remove them.
• Let them cool for a few minutes. If they stick gently slide a spatula under each ball to remove.
• Put the Kofta balls in another dish.
• Spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.
• Pour the rest of the sauce on top. I added a little water to the jar to get the rest of the sauce out. Let them sit for about one hour. The Kofta balls will absorb the sauce very well.
• You can reheat the Kofta balls in the microwave or in the oven.
• Bon Apetit!

OVEN-BAKED KOFTA KEBABS (PAKISTANI-STYLE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
• Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
• Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
• Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.

HERBY CHICKEN KOFTA MEATBALLS

Steps:

• Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
• Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
• Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
• Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
• Do Ahead
• Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.

KOFTA BALLS IN TOMATO SAUCE

Steps:

• Add all the ingredients for the kofta balls together in a bowl and mix until well combined. Make small balls about the size of a walnut.
• In a frying pan heat the olive oil and gently fry the kofta balls until brown on all sides, about 5 minutes. Be careful not to overcook them. You will add them to the sauce later, which will cook them further through.
• For the sauce, heat the olive oil in a heavy base pan and gently fry the onion and garlic until soft, about 5 minutes.
• Add the spices and sultanas and fry until the sultanas become all puffy. Be careful not to burn the sultanas.
• Add the chopped tomatoes and bring to the boil. Lower the heat and simmer gently for about 20 minutes. Season to taste with salt and pepper.
• Add the kofta balls to the sauce and heat through for a few minutes.
• For the couscous, add the couscous and spices to a bowl. Pour over the hot stock or water and cover with cling film. Leave for about 10 minutes.
• Pre-heat the oven to 150 C.
• Add the olive oil and fluff up with a fork. Put the butter on top, cover the bowl and put in the oven for about 15-20 minutes.

BAKED MALAI KOFTA

Steps:

• - For the Gravy:.
• Heat Oil in a medium pan.
• Add Onions and salt - saute until moisture is evaporated.
• Add Ginger and Garlic and cook for 1-2 minutes.
• Add Pureed Tomatoes and cook until Oil separates from the mixture.
• Add in Turmeric Powder, Cumin Powder, Coriander Powder, Red Chili
• Powder and Garam Masala - mix well.
• Add Evaporated Milk and stir.
• Add Milk to make the gravy to desired consistency.
• Add sugar to taste and check salt.
• Bring Gravy to a boil and switch off the stove.
• - For the Koftas:.
• In a microwave safe bowl, cook Peas and Carrot with 2-3 tablespoons of water for 3-4 minutes.
• Squeeze out all excess water from the above mixture.
• In a food processor with a chopper blade, process paneer.
• Add Boiled Potato and again process until a dough is formed.
• Remove dough from food processor and place into a bowl.
• Add Peas & Carrots, Cilantro, Cashews/Golden Raisins (reserve a little for garnishing), Salt, Coriander Powder, Cumin Powder and Chaat Masala - knead well.
• Line a baking tray with foil and spray with Cooking Oil.
• Roll Koftas into small Golf Ball size balls and place on baking tray.
• Lightly spray Cooking Oil on all of the koftas.
• Place tray in the oven and Broil on High until koftas turn a golden brown.
• Flip koftas to the other side and broil once again until golden brown.
• Remove koftas from oven and allow them to cool slightly.
• Arrange koftas in a casserole dish and cover them with the gravy.
• Garnish with remaining cashews and raisins.
• Cover the dish and bake in the oven at 350 degrees (F) for 15-20 minutes.
• Serve hot with Naan or Rice.