Kafta Mishwiyyeh – Lebanese Meatballs
- Total Time: 30 mins
- Yield: 4-6
Description
You can make these Lebanese meatballs in bulk and freeze batches of them. They’re delicious served over a simple salad or as a sandwich in a pita.
Ingredients
- 1 lb (450 g) ground beef
- 1 1/4 lb (540 g) ground lamb
- 1 egg
- 1 cup (240 ml) onions, finely minced and liquid discarded
- 1 cup (240 ml) parsley, finely chopped
- 1/2 tsp garlic paste
- 1/3 tsp nutmeg powder
- 1/3 tsp allspice powder
- 1/3 tsp fenugreek powder
- 1/3 tsp cloves powder
- 1/3 tsp cinnamon powder
- 1/3 tsp ground black pepper
- Salt according to taste
- Dash of cayenne pepper (optional)
Instructions
- Mix all ingredients and shape as patties or as balls to put on skewers.
- Grease grill with oil and place the Kafta gently on the grill on medium heat for about 5-6 minutes.
- Gently turn the kafta over and cook evenly on all sides.
Notes
- Make sure the kafta does not stick to the grill.
- Substitute ground turkey or additional ground beef if ground lamb is not available.
- An alternative way of preparing Kafta is in the oven: Bake 20 minutes on 350 degree Fahrenheit, turning once. Then broil for about 5 minutes, turning once.
- Instead of using powdered spices, you may combine all the whole spices and crush in a coffee grinder (my preferred way).
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 370
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Frequently Asked Questions
Why does the recipe say to discard the liquid from the minced onions?
The 1 cup of onions is listed as “finely minced and liquid discarded” — excess onion liquid would make the kafta mixture too wet to hold together on the skewer or grill. Squeezing or pressing out the liquid before mixing keeps the texture firm enough to shape and grill without falling apart.
Can I make these in the oven if I don’t have a grill?
Yes — bake at 350°F for 20 minutes, turning once, then broil for about 5 minutes, turning once. On the grill I cook them on medium heat for 5–6 minutes per side, so the oven approach delivers a similar result without requiring outdoor equipment.
What if I can’t find ground lamb?
Substitute ground turkey or additional ground beef. The standard ratio I use is 1 lb (450 g) ground beef to 1¼ lb (540 g) ground lamb — so if lamb is unavailable, use 2¼ lb of beef (or a beef-turkey mix) and the kafta will still hold together and grill well.
Great recipe! I will definitely make it again.
Great recipe! I will definitely make it again.