Beef Kofta Recipe
These tender beef kofta meatballs are spiced with ginger, garlic, and parsley, then simmered in a rich, creamy pan gravy. A comforting one-pan dinner recipe ready in under 40 minutes.
Ingredients
- 10 ounces ground beef
- 1 piece of sliced bread see the note
- ¼ cup milk
- 1 egg lightly beaten
- ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon ground black pepper
- ¾ teaspoon salt
- 2 tablespoons cooking oil see the note
- ½ teaspoon coarse black pepper
- 1 teaspoon stock powder see the note
- 1 cup milk or single cream
Instructions
- Using the food chopper, blitz the bread slice into breadcrumbs.
- Place the breadcrumbs in a mixing bowl, add ¼ cup of milk, and stir.
- Add the egg, ground ginger, garlic powder, dried parsley, ground black pepper, and salt to the breadcrumbs, then stir well until all is combined.
- Put the ground beef into the breadcrumb mixture and mix until blended.
- Take about 2 tablespoons of the beef mixture, then roll and shape it into a golf-ball-sized ball. Continue until all the mixture is divided. You will get about 11-12 meatballs.
- Heat a tablespoon of cooking oil in a frying pan, then place all the meatballs in the pan.
- Brush the surface of meatballs with cooking oil as you fry them at medium heat.
- Keep an eye on the meatballs and turn them around every so often. It takes approximately 15 minutes for the meatballs to cook through.
- Once the meatballs are cooked, take them out of the pan.
- Scrape the pan with a wooden spoon, add stock powder and coarse black pepper as you stir.
- Pour the milk/ cream onto the pan and cook over low heat, stirring.
- When the milk/cream reaches the boiling point and starts bubbling, put the meatballs back in. Stir around until all the meatballs are covered with milk/ cream.
- Cook further for about 5 minutes at low heat with the lid on.
Notes
- If you like, you can add one teaspoon of Cajun spice to the ground beef mixture.
- Don't crowd the pan. If the meatballs are too close together, they steam rather than fry and won't develop a proper crust. Use a wide pan or cook in two batches.
- Wet your hands before shaping. Slightly damp hands prevent the mixture from sticking to your palms, making rolling much easier and faster. You can also oil your palm with any cooking oil.
Nutrition
Serving: 2portions | Calories: 1855kcal | Carbohydrates: 27g | Protein: 65g | Fat: 166g | Saturated Fat: 73g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 67g | Trans Fat: 4g | Cholesterol: 638mg | Sodium: 2743mg | Potassium: 1265mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2770IU | Vitamin C: 2mg | Calcium: 384mg | Iron: 8mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.