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Three plated servings of lamb kofta with hummus and herbs.

Easy Lamb Kofta (Spiced Meatballs)

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 20 minutes


  • 1 pound ground lamb
  • 2 scallions white and green parts, minced
  • 2 tablespoons finely minced fresh flat-leaf parsley
  • 2 tablespoons finely minced fresh cilantro
  • 2 tablespoons finely minced fresh mint
  • 2 garlic cloves grated
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Fine sea salt
  • Extra-virgin olive oil


  • Pre-heat the oven to 375 degrees. Line a large baking sheet (or two smaller baking sheets) with parchment.
  • In a large mixing bowl, combine the lamb, scallions, parsley, cilantro, mint, garlic, cumin, coriander, and large pinch of salt. Use your hands to mix the ingredients and evenly distribute the seasonings throughout the meat.
  • Form the mixture into 1½–inch balls using your hands. Set aside on the prepared baking sheet(s).
  • Place a large sauté pan over medium heat and pour in enough oil to cover the bottom. When the oil begins to shimmer, gently place the meatballs in a single layer—you’ll need to do this in batches. Note that for meat to sear, the oil must be hot enough; it should sizzle when you place the lamb balls in the pan. Do not crowd the pan, as this will lower the oil temperature and create too much moisture, thus steaming rather than searing the meatballs.
  • Let the balls sear for 2 to 3 minutes, then rotate them until they are browned all over. Use a spoon or tongs to remove them from the pan and place back on the baking sheets.
  • When all the balls have seared, bake for 10 to 15 minutes, or until the internal temperature reaches 160 degrees. Let cool for 5 minutes before serving.