Lamb & Beef Koftas

(Adapted from a Kofta Kebabs recipe at



These spicy (as in flavourful) meat balls offer a delicious alternative to meatloaf, burgers, and other common ground meat dishes. A great source of iron and protein, the spices make koftas easier to digest, and also easier to stomach for those who don’t always enjoy red meat (but need the iron). This makes them a great choice during pregnancy or post-partum, when there is often a need for extra iron. They also freeze well. I make a triple batch of these from time to time and freeze them in two-portion bags. Then, dinner is as simple as reheating koftas in a steamer, and making a salad or two.

Gluten-free, paleo, dairy-free, grain-free, egg-free, nut-free.


4 cloves garlic, minced

1 teaspoon kosher salt

½ pound ground lamb

½ pound ground beef

3 tablespoons grated onion

3 tablespoons chopped fresh parsley (optional)

1 tablespoon ground coriander

1 teaspoon ground cumin

1/2 tablespoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/4 teaspoon ground black pepper



Preheat oven to 400 degrees F

In a mixing bowl, mix the ground meat with the garlic, salt, onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper. Form the mixture into equal size balls.


Place meat balls on a cookie sheet.


Bake for 15-20 minutes, or until meat is done enough for your palate. Your kitchen will smell delicious.


Serve with Radicchio-Parsley Salad and Dilly Umeboshi Beets for a colourful, liver-loving, paleo meal.


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