Kefta Kebobs
These delicious Arabic Meatballs are also known as Kefta Kebobs. This recipe will make two dozen.
Mix all ingredients together well. Form into 2 dozen 1-1/2 inch balls or football shapes.
Brown all sides and cook thoroughly in a frying pan. Or, bake in the oven for about 30 minutes at 375 degrees. Eat as is, in a pocket bread sandwich, or incorporate into sauce.
Sauce
Here’s a delicious sauce idea!
Put all meatballs in a 4 to 6 quart stockpot. Add:
- 1 28-ounce can diced tomatoes
- 1/2 tablespoon dried mint
- 1 tablespoon dried parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Let simmer for 10 to 20 minutes. Serve over warm brown rice.
Arabic Meatballs
Ingredients
- 2 pounds ground beef or lamb, grass-fed is preferable
- 1 onion diced very fine
- 2 tablespoons dried parsley
- 1/2 tablespoon dried mint
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
-
Mix all ingredients together well.
-
Form into 2 dozen 1-1/2 inch balls or football shapes.
-
Brown all sides and cook thoroughly in a frying pan. Or, bake in the oven for about 30 minutes at 375 degrees.
-
Eat as is, in a pocket bread sandwich, or incorporate into sauce.
Recipe Notes
A Sauce Idea
Put all meatballs in a 4 to 6 quart stockpot.
Add:
1 28-ounce can diced tomatoes
1/2 tablespoon dried mint
1 tablespoon dried parsley
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Let simmer for 10 to 20 minutes. Serve over warm brown rice.
My friend Lori served the meatballs over noodles and said her family enjoyed it. Thanks for giving it a try, Lori!
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*printing*
Wow – my girls just love you Miss Wardee with all your scrumptious recipes. 😀
Thank you for posting yet another delicous-looking one! 🙂
These were a BIG hit in our house! And like Wardee said, we served them over whole wheat linguine noodles…YUMMM! They served 6 of us for dinner, and 5 of us for lunch the following day (I cooked up 2 pounds of ww linguine).
Like Robin above… *printing* Always *printing* from Such Treasures. 😀
We had these tonight and they were very good. The problem was, I over cooked them, so they were a little dry. I’ll do better the next time we have them. 🙂 Hubby said they had a nice flavor. 😀
Thanks Wardee!!
Wardee,
Your recipe inspired to make lamb meatballs tonight, only I used fresh parsley and rosemary. Turned out great.
Had some lamb grease left. Do you know if it’s good to use-like you would beef tallow or seasoning like bacon grease?
Thanks for all you do. Love your e-courses and web site.
Pearl
OOOH…I love mint. I’m going to have to try these with some goat meat.