This Mini Moroccan Lamb Kofta Balls recipe features spiced ground lamb rolled into tender, bite-sized meatballs, flavored with warm spices, garlic, herbs, and onion. Served with a tangy yogurt sauce or harissa dip, they’re perfect for entertaining, mezze platters, or tapas-style parties.
In a bowl, combine all lamb kofta ingredients.
Mix well using clean hands or a fork — don’t overmix, just until everything is well incorporated.
Chill mixture for 15 minutes to firm up (optional but helps with shaping).
Roll mixture into small meatballs, about 1 inch in diameter (about a heaping tablespoon each).
Place on a parchment-lined tray or plate.
Pan-Fry Method:
Heat a drizzle of oil in a skillet over medium heat.
Sear the kofta balls in batches, turning to brown all sides (about 8–10 minutes total).
Oven Method:
Preheat oven to 400°F (200°C).
Arrange koftas on a baking sheet. Bake for 15–18 minutes, turning halfway through for even browning.
Wine:
Grenache or Syrah (earthy and spicy reds)
Rosé with herbal notes
Light chilled Pinot Noir
Cocktails:
Mint & cucumber gin cocktail
Spiced pomegranate spritzer
Serve Alongside:
Mini pita or flatbread wedges
Cucumber yogurt dip (raita-style)
Roasted carrot hummus or baba ghanoush
Lamb too rich? Use a mix of lamb and ground beef or turkey.
Spice tweak: Adjust cinnamon and chili to suit your guests — Moroccan food is aromatic but not necessarily spicy.
Make ahead: These freeze beautifully either raw or cooked. Great for prepping in bulk!
Mini skewers = extra flair: Especially helpful for serving cleanly at events.
24 servings