Traditionally made in long finger-shaped pieces, Kofta are the perfect shape for baby led weaning! A mixture of ground beef with Middle Eastern spices gets baked or grilled and is flavorful and nutritious for both baby and the whole family.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Beef Kofta
If you're unfamiliar with kofta, also called kefta, they are essentially oblong meatballs made of ground meat (usually lamb or beef) mixed with onions, garlic, herbs, and Middle Eastern spices. Popular in the Middle East, They are typically grilled on skewers and served with flatbread. The great thing about kofta, besides being super flavorful, is that they are the perfect finger shape for baby led weaning! They're also high in protein, iron and other essential nutrients, and perfect for delicious family dinners. I bake these kofta to make them simple, but you can also grill them for even more flavor.
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Ingredients
- Ground Beef - I use 80/20 or 85/15. You can also use ground lamb or a mix of both.
- Onion - Any color works well.
- Garlic
- Fresh parsley and mint - I have also used dill, basil and oregano.
- Spices - Cinnamon, allspice, paprika, salt and pepper
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Finely chop the onion, garlic and herbs. I do this in a mini food processor to make it easy!
- In a large bowl, mix the ground meat, chopped mixture and spices.
- Shape the mixture into about 8 long meatballs, the size of about 1-2 adult fingers.
- Bake the meatballs at 425°F for 15-20 minutes. I like to use a cast iron skillet. You can place them under the broiler for 1-2 minutes to make the edges nice and toasty.
- Alternately, you can thread the meatballs onto skewers (either metal or water-soaked wooden skewers) and grill over medium heat for about 3-4 minutes per side until cooked throughout (an internal temperature of 165°F).
Tips and Recipe Variations
- A meat thermometer is the best way to tell when meat is cooked all the way without overcooking. These will be done when the internal temperature reaches 165°F.
- You can use ground lamb in place of ground beef or a mix of beef and lamb. I don't recommend chicken or turkey since they have little fat and will dry out.
- Feel free to play with the spices. I like using smoked paprika and adding some cayenne for heat (if your little ones are spice tolerant). Sumac and nutmeg can also be used.
- I've used fresh dill, oregano or basil in these based on what I have on hand. They all turn out delicious!
- If you're serving to little ones under 12 months, you can omit the salt. I don't worry too much about a little salt.
- For the family, you can serve these with flatbread, such as pita bread, along with chopped tomato, onion, parsley, and a sauce such as hummus, tzatziki or a tahini sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The formed, uncooked meatballs also freeze well for thawing and cooking on a weeknight!
Reheat in the oven, covered, at 350°F until warmed through, uncovering for the last few minutes. You can also reheat them in a skillet on the stove or in the air fryer on the lowest setting for a few minutes.
How To Serve Beef Kofta To Babies 6 Months and Up
The shape of these kofta is perfect for baby led weaning babies 6 months and up, because they can easily grasp them and munch on the end. No need to cut or alter them. For babies who have developed a pincer grasp (usually around 9 months) you can cut the kofta into small bite-size pieces (about the size of your fingernail) or keep serving whole. Add a nutrient-rich sauce such as tahini sauce (such as this one) or hummus for dipping!
More Baby Friendly Meatball Recipes
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Beef Kofta (Middle Eastern Style Meatballs)
Traditionally made in long finger-shaped pieces, Kofta are the perfect shape for baby led weaning! A mixture of ground beef with Middle Eastern spices gets baked or grilled and is flavorful and nutritious for both baby and the whole family.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 meatballs 1x
- Category: main dish
- Method: baked
- Cuisine: Middle Eastern
Ingredients
- 1 lb ground beef (or lamb or a mix of both)
- ½ small onion, any color
- 1 large clove garlic
- ¼ cup fresh parsley
- ¼ cup fresh mint
- ¾ tsp EACH cinnamon, allspice, paprika, salt* and pepper
Instructions
- Heat oven to 425°F.
- Finely chop the onion, garlic, parsley and mint. I like to use a mini food processor to make it quick and easy.
- In a large bowl, mix the meat, chopped onion mixture, and spices. Combine well with your hands.
- Shape the meat mixture into 8 long, thick, finger-shaped meatballs. If baking, place them in a large cast iron skillet or on a baking sheet, spaced so that they don't touch.
- Bake for 15-20 minutes, or until cooked throughout (they should reach an internal temperature of 165°F). You can stick them under the broiler for 1-2 minutes for nice color on the edges.
For grilling:
- Follow the instructions above, preparing the grill to medium heat.
- Thread the uncooked meatballs onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.
- Grill kofta for 3-4 minutes per side, or until cooked through.
Notes
- *For babies under 12 months, you may choose to omit the salt.
- For the family, kofta is traditionally served with flatbread, chopped tomato, onion and parsley, and a sauce such as tahini sauce, hummus or yogurt sauce.
- Feel free to play with the herbs and spices. I've used fresh dill, oregano, and/or basil. You can also add sumac and/or nutmeg.
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