Middle Eastern · main

Lamb Kofta Meatballs in Tomato Sauce

Lamb Kofta Meatballs in Tomato Sauce reads umami 6.5, richness 5.4 and allium 4.8 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 54 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.0 / 10
• Sweet & Fruity — 5.0 / 10
• Sour & Bright — 2.2 / 10
• Bitter & Earthy — 3.0 / 10
• Rich & Fat — 5.7 / 10
• Aromatic & Spice — 5.4 / 10

The measured notes (of 18)

Umami 6.5 · Richness 5.4 · Allium 4.8 · Sweetness 4.5 · Salinity 4.0 · Herbaceous 3.2 · Earthy 2.8 · Warm Spice 2.4 · Sourness 2.0 · Fruity 1.9 · Floral 1.4 · Bitterness 1.2 · Funk & Ferment 1.1 · Nutty 1.0 · Heat 0.8 · Citrus 0.6

What's in it (16)

• lamb — 454 g
• bread crumbs — 118 g
• egg — 100 g
• garlic — 12 g
• yellow onion — 110 g
• mint — 11 g
• cumin — 10 g
• coriander — 1 g
• cinnamon — 3 g
• salt — 7 g
• black pepper — 3 g
• olive oil — 27 g
• yellow onion — 110 g
• tomatoes — 794 g
• low-salt chicken broth — 237 g
• granulated sugar — 4 g

Time & effort: about 54 min (53 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 86.8 kcal, 6.5 g protein, 3.9 g fat, 6.6 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a large bowl, combine the lamb, panko, egg, 2 cloves of the garlic, the grated onion, 2 tablespoons of the mint, 1 teaspoon of the cumin, the coriander, cinnamon, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix gently with your hands just until combined; overworking makes the meatballs dense.
2. Shape the mixture into 16 meatballs, about 1 1/2 inches wide (roughly 2 tablespoons each).
3. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Working in two batches so you don't crowd the pan, sear the meatballs until deeply browned on at least two sides, 5-6 minutes per batch; they won't be cooked through yet. Transfer to a plate.
4. Reduce the heat to medium. Add the chopped onion to the drippings left in the pan and cook, stirring occasionally, until softened and lightly golden, 5-6 minutes.
5. Stir in the remaining 2 cloves garlic and the remaining 1 teaspoon cumin; cook, stirring, until fragrant, about 30 seconds.
6. Pour in the crushed tomatoes and chicken broth, and stir in the sugar, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
7. Nestle the browned meatballs and any accumulated juices into the sauce. Cover, reduce the heat to low, and simmer gently until the meatballs are cooked through and register 160 F at the center, 15-18 minutes.
8. Uncover and simmer 3-4 minutes more until the sauce has thickened slightly and coats the back of a spoon. Taste and adjust salt if needed.
9. Scatter the remaining 1 tablespoon mint over the top and serve hot, spooned over rice or with warm pita.

Dishes with a similar flavor shape

• Grochówka — Polish
• Erbsensuppe (Split Pea Soup) — German
• Galinhada Mineira — Brazilian
• Baked Gnocchi with Sausage and Tomato Cream — Italian-American
• Ribollita — Italian

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.