Beef Kofta Recipe

I’m always searching for a weeknight meal that feels special without adding extra stress to my routine. This beef kofta recipe solves that problem perfectly by creating tender, spiced meatballs with a surprise melty, cheesy center. We’ve taken traditional kofta and given it a delicious twist by stuffing it with a mozzarella and za’atar filling. The result is a hearty main course that’s simple enough for a busy Tuesday night but impressive enough for company. This family-friendly kofta recipe uses a no-fail baking method to ensure tender, juicy results every time, and it pairs perfectly with simple sides like rice or flatbread. It’s a guaranteed family favorite that delivers big flavor in a convenient package.

Ingredients

• Ground Beef: 750 g (1.6 lbs) lean ground beef (85/15 or 90/10 lean ratio works best for baking without excess grease). For a richer flavor, you can substitute 50% of the beef with ground lamb. Ensure the meat is cold when mixing to maintain texture.
• Onion: 1 medium (150 g) yellow onion, grated finely using a box grater. It’s crucial to squeeze the liquid out of the grated onion using a paper towel or cheesecloth; this prevents the beef kofta from falling apart.
• Herbs and Aromatics: 3 cloves garlic, minced; 60 ml (1/4 cup) fresh parsley, finely chopped; 30 ml (2 tbsp) fresh mint, finely chopped. Fresh herbs are key to authentic kofta flavor; avoid dried herbs for this recipe. Divide the herbs between the meat mixture and the filling according to instructions.
• Spices: 15 ml (1 tbsp) ground cumin; 10 ml (2 tsp) ground coriander; 5 ml (1 tsp) smoked paprika; 2.5 ml (1/2 tsp) ground allspice. This combination creates the signature Middle Eastern flavor profile for this beef kofta recipe. Check your spices for freshness to ensure maximum flavor impact.
• Seasoning: 5 ml (1 tsp) fine sea salt; 2.5 ml (1/2 tsp) freshly ground black pepper. Adjust seasoning at the end to match your taste preferences. The filling adds a savory element, so season the meat well before stuffing.
• Filling: 200 g (7 oz) low-moisture, full-fat mozzarella cheese, shredded. Low-moisture cheese melts well without releasing too much water, which prevents a soggy filling. Do not substitute with fresh mozzarella, which contains too much moisture. (You can also use provolone or Monterey Jack if that’s what’s available in your fridge.)
• Za’atar Seasoning: 15 ml (1 tbsp) za’atar seasoning blend. Za’atar adds a unique tangy, nutty flavor to the mozzarella filling. A good blend typically contains toasted sesame seeds, dried thyme, marjoram, and sumac.
• Drizzle Ingredients: 120 ml (1/2 cup) plain, full-fat yogurt; 15 ml (1 tbsp) fresh lemon juice; 2.5 ml (1/2 tsp) sumac for garnish. The yogurt drizzle provides a cooling counterpoint to the rich kofta. Use full-fat yogurt (or Greek yogurt for extra thickness) for a thicker, richer sauce.
• Olive Oil: 30 ml (2 tbsp) olive oil, divided. Used to brush the kofta before baking to help create a nice browned crust. You can substitute with avocado oil or other neutral-tasting high-heat oil.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prep the Oven and Ingredients: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Grate the onion and press out excess liquid; mince the garlic and chop the herbs.
2. Make the Kofta Mixture: In a large bowl, combine the ground beef, grated onion, minced garlic, 45 ml (3 tbsp) of the chopped parsley, 15 ml (1 tbsp) of the chopped mint, cumin, coriander, smoked paprika, allspice, 5 ml (1 tsp) salt, and 2.5 ml (1/2 tsp) black pepper. Mix thoroughly with your hands until well combined and slightly tacky, taking care not to overmix, which can result in tough kofta.
3. Prepare the Cheese Filling: In a separate small bowl, combine the shredded mozzarella cheese with the za’atar seasoning and the remaining 15 ml (1 tbsp) chopped parsley and 15 ml (1 tbsp) chopped mint. Mix gently to combine the ingredients so the cheese is evenly coated. This filling mixture should be ready to stuff when the meat mixture is prepared.
4. Stuff and Form the Kofta: Divide the meat mixture into 12 equal portions. Take one portion and flatten it into an oval or rectangular patty, approximately 1 cm (1/2 inch) thick. Place about 1 tablespoon of the cheese filling in the center of the patty. Carefully fold the meat over the filling and pinch the edges together firmly to seal completely, forming an elongated kofta shape (or a round patty if preferred). Repeat with remaining portions. If a kofta splits during cooking and leaks cheese, don’t worry—it still tastes great. Just ensure you press the edges firmly before baking to minimize leakage.
5. Bake the Kofta: Brush the formed beef kofta lightly with 15 ml (1 tbsp) olive oil and arrange them in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until the kofta are cooked through, firm to the touch, and well browned on the outside (internal temp 71°C/160°F). For extra char and color on the surface, broil for the last 2-3 minutes, watching carefully to prevent burning.
6. Prepare the Lemon-Mint Drizzle: While the kofta are baking, prepare the lemon-mint yogurt drizzle. In a small bowl, whisk together the plain yogurt, fresh lemon juice, and a pinch of salt and pepper. The acidity from the lemon juice brightens up the rich kofta. Set aside in the refrigerator until ready to serve.
7. Rest and Serve: Remove the kofta from the oven and let them rest for 5 minutes. This allows the juices to redistribute and helps the mozzarella filling stabilize slightly. Arrange the cooked kofta on a platter. For presentation, cut a few in half to show off the warm, melty mozzarella filling inside. Drizzle the lemon-mint yogurt sauce generously over and around the kofta, garnish with a final sprinkle of sumac, and serve immediately with fresh lemon wedges on the side.

Serving Suggestions for Stuffed Kofta

The mozzarella-stuffed kofta pairs well with fresh, bright flavors that balance its richness. For a traditional meal, serve with warm pita bread or a fluffy rice pilaf. A simple side of quick-pickled red onions and fresh parsley makes the meal feel complete.

• Classic Sides: Serve with fluffy rice pilaf, a simple quinoa salad, or alongside warm pita bread for dipping in the yogurt sauce.
• Vegetable Pairings: A fresh cucumber and tomato salad (like Israeli salad) or grilled vegetables like zucchini and bell peppers provide a refreshing contrast.
• Make it a Platter: Create a full platter by adding hummus, a generous amount of fresh parsley, and a side of quick pickled red onions. I find this creates a perfect, high-protein snack option for my kids during school breaks, too.

Make-Ahead and Storage Tips

This easy dinner idea is fantastic for making ahead. You can prepare and shape the stuffed kofta up to 24 hours in advance. Arrange the raw kofta on a baking sheet, cover tightly, and refrigerate until you are ready to bake.

• Meal Prep: Prepare the kofta mixture and form the stuffed kofta up to 24 hours in advance. Arrange them on the baking sheet, cover tightly, and refrigerate until ready to bake.
• Freezing Instructions: To freeze raw kofta, place them on a baking sheet lined with parchment paper, freeze solid, then transfer to a freezer-safe bag or container for up to 3 months. Bake from frozen for 25-30 minutes.
• Leftovers: Store leftover cooked kofta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or briefly in the microwave.

Frequently Asked Questions about Kofta

Can I make this beef kofta recipe in an air fryer instead of baking?

Yes, an air fryer works great. Preheat to 180°C (360°F) and cook for 10-12 minutes, flipping halfway through, until browned and cooked through. This method creates crispy edges on the outside.

How do I keep my kofta from falling apart during cooking?

Ensure you squeeze all excess liquid from the grated onion. Also, avoid using very lean meat (like 95/5) as the small amount of fat helps bind the kofta together. This beef kofta recipe works best with 85/15 ground beef for structure.

What other cheeses can I use for the filling?

You can substitute the mozzarella with shredded provolone or a Monterey Jack cheese for a similar melty texture. Avoid soft cheeses like feta, which will leak and make the kofta soggy.

Can I make these without the filling?

Absolutely. Skip the stuffing step, shape the mixture into small patties or logs, and reduce the baking time to approximately 15-20 minutes, depending on size.

How can I make this recipe low carb or gluten-free?

This specific beef kofta recipe is already naturally low carb and gluten-free. Serve with cauliflower rice or a large green salad instead of rice for a low-carb meal. I often find a side of roasted vegetables pairs well for a healthy eating plan.

Conclusion

This stuffed beef kofta recipe is a perfect example of how a simple weeknight meal can become a family favorite with one simple twist. The combination of rich, spiced beef and the surprise melty mozzarella filling ensures a satisfying bite every time. Pin this recipe for later or try it this week for a hearty, quick family dinner that everyone will ask for again.

beef kofta recipe

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• Author: Savannah Brooks
• Total Time: 50 minutes
• Yield: 12 kofta (4 servings) 1x
• Diet: General

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Description

This beef kofta recipe creates tender, spiced meatballs with a surprise melty, cheesy center, using a no-fail baking method for tender, juicy results every time.

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Ingredients

Scale 1x2x3x

• 1.6 lbs lean ground beef (85/15 or 90/10)
• 1 medium yellow onion, grated and liquid squeezed out
• 3 cloves garlic, minced
• 0.25 cup fresh parsley, finely chopped, divided
• 2 tbsp fresh mint, finely chopped, divided
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 0.5 tsp ground allspice
• 1 tsp fine sea salt
• 0.5 tsp freshly ground black pepper
• 7 oz low-moisture mozzarella cheese, shredded
• 1 tbsp za’atar seasoning blend
• 0.5 cup plain full-fat yogurt
• 1 tbsp fresh lemon juice
• 0.5 tsp sumac, for garnish
• 2 tbsp olive oil, divided

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Prep Oven and Ingredients: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Grate the onion and press out excess liquid. Mince the garlic and chop the herbs (parsley and mint).
2. Mix Kofta Mixture: In a large bowl, combine the ground beef, grated onion, minced garlic, 3 tbsp chopped parsley, 1 tbsp chopped mint, cumin, coriander, smoked paprika, allspice, 1 tsp salt, and 0.5 tsp black pepper. Mix thoroughly with hands until combined but do not overmix.
3. Prepare Cheese Filling: In a separate small bowl, combine the shredded mozzarella cheese with the za’atar seasoning, remaining 1 tbsp chopped parsley, and remaining 1 tbsp chopped mint. Mix gently to combine.
4. Stuff and Form Kofta: Divide the meat mixture into 12 equal portions. Take one portion and flatten it into an oval patty about 0.5 inches thick. Place about 1 tablespoon of the cheese filling in the center. Fold the meat over the filling and firmly pinch the edges together to seal completely, forming an elongated kofta shape. Repeat with remaining portions.
5. Bake Kofta: Brush the formed kofta lightly with 1 tbsp olive oil and arrange in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until cooked through and well browned (internal temperature 160°F). For extra color, broil for the last 2-3 minutes.
6. Prepare Lemon-Mint Drizzle: While kofta are baking, whisk together the plain yogurt, lemon juice, and a pinch of salt and pepper in a small bowl.
7. Rest and Serve: Remove kofta from the oven and let rest for 5 minutes. Arrange on a platter, drizzle generously with the lemon-mint yogurt sauce, garnish with sumac, and serve immediately.

Notes

To avoid tough kofta, do not overmix the meat mixture. Use low-moisture mozzarella cheese and squeeze excess liquid from the grated onion to prevent a soggy filling.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 3 kofta
• Calories: 685 calories
• Sugar: 4 g
• Sodium: 650 mg
• Fat: 49 g
• Saturated Fat: 21 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 54 g
• Cholesterol: 200 mg