Kofta in Tomato Sauce

Name: Kofta in Tomato Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 lb ground meat (lamb or beef, 80/20 blend preferred); 0.75 tsp salt; 3 tbsp plain breadcrumbs; 1 small small onion, finely grated; 2 garlic cloves, grated with microplane; 1 tbsp baharat spice blend; 1 large egg; 0.5 cup fresh flat-leaf parsley, loosely packed and chopped; 1 tbsp extra-virgin olive oil; 1 medium medium yellow onion, diced; 2 garlic cloves, grated; 28 oz canned diced tomatoes in juice; 0.5 cup water; 2 dried bay leaves; 1 tbsp ras al hanout spice blend; salt, to taste

Baharat-Spiced Kofta in Ras al Hanout Tomato Sauce

These tender Middle Eastern meatballs get their warmth from baharat's complex spice blend, then simmer in a sauce perfumed with ras al hanout's exotic aromatics. The result is deeply satisfying comfort food that feels both familiar and adventurous.

Middle EasternDinnerComfort FoodMeal PrepKid FriendlyOne PotBeefLamb

Prep20 min

Cook45 min

Total1 hr 5 min

Servings4

Difficultymedium

Ingredients

Kofta Meatballs

1 lbground meat (lamb or beef, 80/20 blend preferred)
¾ tspsalt
3 tbspplain breadcrumbs
1 smallsmall onion, finely grated
2 garlic cloves, grated with microplane
1 tbspbaharat spice blend
1 large egg
½ cupfresh flat-leaf parsley, loosely packed and chopped

Ras Al Hanout Tomato Sauce

1 tbspextra-virgin olive oil
1 mediummedium yellow onion, diced
2 garlic cloves, grated
28 ozcanned diced tomatoes in juice
½ cupwater
2 dried bay leaves
1 tbspras al hanout spice blend
salt, to taste(optional)

Instructions

Crank your oven to 375°F and line a baking sheet with parchment paper. This setup prevents sticking and makes cleanup easier later.
Combine the ground meat with salt, breadcrumbs, grated onion, garlic, baharat, egg, and parsley in a large bowl. Mix gently with your hands until just combined — overmixing makes tough meatballs. With lightly oiled hands, roll the mixture into 16 evenly-sized meatballs, about golf ball size.
If you want extra flavor, heat a tablespoon of butter in a large skillet over medium-high heat and quickly sear the meatballs on all sides, about 1-2 minutes per side. This browning step is optional but adds depth to the final dish.
⏱ 2 min
Transfer the meatballs to your prepared baking sheet and bake for 12 minutes. They'll finish cooking in the sauce later, so don't worry if they're not completely cooked through yet.
⏱ 12 min
While the meatballs bake, heat olive oil in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until it softens and turns translucent. You want it sweet and tender, not browned.
⏱ 7 min
Stir in the grated garlic and cook for 30 seconds until fragrant. Don't let it burn — garlic goes from perfect to bitter very quickly.
⏱ 30 sec
Pour in the canned tomatoes with their juice, water, bay leaves, and ras al hanout. Stir to combine, bring to a gentle boil, then reduce heat and let it simmer for 5 minutes. The sauce should start to thicken slightly and the spices will bloom.
⏱ 5 min
Nestle the meatballs into the simmering sauce and cover partially. Simmer for 20-30 minutes (go with 30 if you skipped the searing step). The meatballs should be cooked through and the sauce nicely thickened. Taste and add salt if needed.
⏱ 30 min
Remove the bay leaves and sprinkle with fresh parsley before serving. This pairs beautifully with fluffy couscous, basmati rice, or warm pita bread to soak up that aromatic sauce.