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Flavorful Lebanese Kafta Lamb Meatballs Recipe Easy Spiced Tomato Sauce Guide

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Authentic Lebanese kafta lamb meatballs simmered in a subtly spiced tomato sauce, delivering a hearty, aromatic, and comforting dish perfect for weeknights or entertaining.

Ingredients

Scale
  • 1 lb (450g) ground lamb (preferably with a bit of fat for juiciness)
  • 1 small onion, finely grated or minced
  • 1/2 cup fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • Salt and freshly cracked black pepper, to taste
  • 1 tbsp pine nuts (optional)
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz / 400g) crushed tomatoes
  • 1 tbsp tomato paste
  • 1/2 tsp ground cumin
  • 1/4 tsp chili flakes
  • 1/2 tsp ground cinnamon
  • Salt and pepper, to taste
  • Fresh mint or parsley, chopped (for garnish)

Instructions

  1. In a large bowl, combine ground lamb, grated onion, minced garlic, chopped parsley, cumin, cinnamon, allspice, salt, and pepper. Mix gently until just combined.
  2. Wet your hands slightly and form the mixture into small oval-shaped meatballs about 1.5 inches long. Set aside on a plate (about 16-18 meatballs).
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2-3 minutes per side. Remove and set aside.
  4. In the same skillet, sauté chopped onion over medium heat until translucent, about 5 minutes. Add minced garlic and cook 1-2 minutes until fragrant.
  5. Stir in tomato paste, cumin, cinnamon, and chili flakes. Cook for 1 minute to toast spices.
  6. Add crushed tomatoes, salt, and pepper. Bring to a gentle simmer.
  7. Nestle browned meatballs into the sauce, cover with lid, and simmer on low heat for 15-20 minutes, turning meatballs halfway through.
  8. Taste and adjust seasoning. Sprinkle with fresh mint or parsley before serving.

Notes

Avoid overmixing the meatball mixture to keep meatballs tender. Finely grate the onion to distribute moisture evenly. Simmer sauce on low heat to prevent acidity or burning. Let meatballs rest in fridge for 10-15 minutes before browning. If sauce is too thick, add water or broth; if too thin, reduce uncovered for last 5 minutes.

Nutrition

Keywords: Lebanese, kafta, lamb meatballs, spiced tomato sauce, Middle Eastern, easy recipe, weeknight dinner, gluten-free

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