Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Quick Ingredients

1 lb (450 g) ground lamb
1 small onion, grated
3 garlic cloves, minced (divided)
3 tbsp fresh parsley, finely chopped (plus more to serve)
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/4 tsp ground cinnamon (for meatballs)
1 large egg
1/3 cup (40 g) breadcrumbs
2 tbsp olive oil
1 tbsp tomato paste
1 can (14.5 oz / 400 g) crushed tomatoes
1 cup (240 ml) chicken or vegetable broth
1 small cinnamon stick (or 1/2 tsp ground cinnamon)
1 tsp sugar
Cooked basmati rice or crusty bread, to serve
Plain yogurt and lemon wedges, for serving (optional)

Do This

1. Mix lamb with grated onion, 2 cloves garlic, parsley, spices, egg, breadcrumbs, salt, and pepper until just combined. Chill 10 minutes.
2. Shape into 18–20 walnut-sized meatballs.
3. Brown meatballs in olive oil over medium-high heat until well-colored on all sides (they do not need to be fully cooked). Remove to a plate.
4. In the same pan, sauté remaining garlic briefly, then stir in tomato paste. Add crushed tomatoes, broth, cinnamon stick, sugar, salt, and pepper. Simmer 5 minutes.
5. Nestle meatballs into the sauce. Cover and simmer gently for 15–18 minutes until meatballs are cooked through and sauce is thickened.
6. While the meatballs simmer, cook rice or warm crusty bread. Chop extra parsley and cut lemon wedges.
7. Serve meatballs and tomato-cinnamon sauce over fluffy rice or with bread, topped with parsley and a spoonful of yogurt if using.

Why You’ll Love This Recipe

Classic Middle Eastern-inspired lamb kofte flavors in cozy, easy meatball form.
Aromatic tomato-and-cinnamon sauce tastes like it simmered all day, but comes together in under an hour.
Flexible main: serve over rice for a full dinner or with crusty bread for a rustic, shareable spread.
Great for entertaining or meal prep: the flavors deepen even more the next day.

Grocery List

Produce: 1 small onion, garlic (at least 3 cloves), fresh flat-leaf parsley, fresh mint (optional), 1 lemon (for serving)
Dairy: Plain yogurt (Greek or regular, for serving; optional)
Pantry: Ground lamb, olive oil, egg, breadcrumbs, tomato paste, 1 can crushed tomatoes (14.5 oz / 400 g), chicken or vegetable broth, sugar, basmati or long-grain rice (or crusty bread), ground cumin, ground coriander, smoked paprika, ground cinnamon, cinnamon stick (optional but ideal), salt, black pepper, red pepper flakes (optional)

Full Ingredients

Lamb Kofte Meatballs

1 lb (450 g) ground lamb (ideally 80–85% lean)
1 small onion, very finely grated (about 1/2 cup packed), excess liquid lightly squeezed out
2 garlic cloves, minced or grated
3 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh mint, finely chopped (optional but lovely)
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/4 tsp ground cinnamon
1/4–1/2 tsp red pepper flakes (optional, to taste)
1 tsp fine sea salt (or 3/4 tsp table salt)
1/2 tsp freshly ground black pepper
1 large egg
1/3 cup (40 g) plain dry breadcrumbs (or panko)

Fragrant Tomato-and-Cinnamon Sauce

2 tbsp olive oil (plus more if needed)
1 garlic clove, minced
1 tbsp tomato paste
1 can (14.5 oz / 400 g) crushed tomatoes (or passata)
1 cup (240 ml) chicken or vegetable broth
1 small cinnamon stick or 1/2 tsp ground cinnamon
1 tsp sugar (balances the acidity of the tomatoes)
1/2 tsp fine sea salt (plus more to taste)
1/4 tsp freshly ground black pepper
Pinch red pepper flakes (optional)

To Serve

3 cups cooked basmati or other long-grain rice or 1 crusty loaf (ciabatta, sourdough, or similar)
Plain yogurt, for dolloping (about 1/2 cup)
2–3 tbsp fresh parsley and/or mint, finely chopped
1 lemon, cut into wedges

Step-by-Step Instructions

Step 1: Prep the Aromatics and Mix the Kofte

Start by preparing the ingredients that will flavor the lamb. Grate the small onion on the fine holes of a box grater (or pulse in a food processor) until it is almost a puree. Lightly squeeze out some of the excess liquid with your hands; you want it moist but not watery, so the meatballs hold together.

In a large mixing bowl, combine the ground lamb, grated onion, 2 minced garlic cloves, chopped parsley, chopped mint (if using), ground cumin, ground coriander, smoked paprika, ground cinnamon, red pepper flakes (if using), salt, and black pepper. Add the egg and breadcrumbs.

Using clean hands or a fork, mix until everything is evenly distributed, but do not overwork the meat; this helps keep the kofte tender. The mixture should be soft but able to hold its shape. If it feels too wet, add 1–2 tbsp more breadcrumbs.

Step 2: Shape and Chill the Meatballs

Line a plate or small tray with parchment paper. With slightly damp hands (to prevent sticking), scoop out portions of the lamb mixture and roll into walnut-sized balls, about 1.5 inches (4 cm) in diameter. You should get 18–20 meatballs.

Arrange the kofte in a single layer on the prepared plate. Cover and place in the refrigerator for 10–15 minutes while you organize your sauce ingredients. This brief chill helps firm them up so they brown nicely without falling apart.

Step 3: Brown the Kofte Meatballs

Heat 2 tbsp olive oil in a large, deep skillet or wide saucepan over medium-high heat. When the oil is hot and shimmering, add the meatballs in a single layer, leaving a little space between each one. Work in two batches if your pan is smaller; overcrowding will steam rather than brown them.

Brown the meatballs for about 6–8 minutes total, turning every couple of minutes, until well-colored on most sides. They do not need to be fully cooked through at this stage; they will finish in the sauce. Transfer the browned kofte to a plate and set aside, leaving as much of the flavorful fat in the pan as possible.

Step 4: Build the Tomato-and-Cinnamon Sauce

Lower the heat to medium. If the pan looks dry, add another teaspoon or two of olive oil. Add the remaining minced garlic clove and sauté for 30 seconds, just until fragrant; do not let it brown.

Stir in the tomato paste and cook for 1 minute, letting it darken slightly; this step deepens the tomato flavor. Pour in the crushed tomatoes and broth, stirring to scrape up any browned bits from the bottom of the pan.

Add the cinnamon stick (or ground cinnamon), sugar, salt, black pepper, and a pinch of red pepper flakes if you like a gentle heat. Bring the sauce up to a gentle simmer.

Step 5: Simmer the Meatballs in the Sauce

Carefully nestle the browned kofte meatballs and any accumulated juices into the simmering sauce, making sure most of them are submerged. Reduce the heat to low so the sauce is gently bubbling rather than vigorously boiling.

Cover the pan with a lid, leaving it slightly ajar, and simmer for 15–18 minutes. Turn the meatballs once halfway through so they cook evenly. The lamb is done when the centers are no longer pink and reach an internal temperature of at least 160°F (71°C).

If the sauce seems too thin near the end, remove the lid and let it simmer uncovered for 3–5 more minutes to thicken. If it becomes too thick, splash in a bit more broth or water. Adjust seasoning with additional salt, pepper, or sugar to taste, and remove the cinnamon stick.

Step 6: Prepare the Rice or Bread and Garnishes

While the meatballs simmer, cook your rice or prepare bread. For rice, rinse 1.5 cups (285 g) basmati until the water runs mostly clear, then cook according to package directions in lightly salted water (usually about 15 minutes simmering time). Fluff with a fork and keep warm.

If you are serving with bread, warm a crusty loaf in a 350°F (175°C) oven for 5–10 minutes, or slice and lightly toast. Meanwhile, finely chop extra parsley and/or mint, and cut your lemon into wedges. If using yogurt, place it in a small bowl and loosen with a spoonful of water or lemon juice until just pourable.

Step 7: Finish and Serve

Taste the sauce one final time and adjust seasoning. For a silkier finish, you can stir in 1–2 tsp olive oil or a small knob of butter off the heat, though this is optional.

To serve, spoon a bed of fluffy rice into shallow bowls, or place slices of warm crusty bread on plates. Top with generous spoonfuls of the tomato-and-cinnamon sauce and nestle 3–5 kofte meatballs on each portion. Drizzle or dollop with plain yogurt, scatter with chopped parsley and mint, and finish with a squeeze of lemon juice. Serve immediately, with extra sauce and bread on the side for scooping.

Pro Tips

Do not overmix the meat. Gently combining the lamb and seasonings keeps the kofte light and tender instead of dense.
Grated onion is key. Grating (rather than chopping) the onion makes it melt into the meatballs and keeps them juicy.
Control the cinnamon. Cinnamon should be warm and subtle, not overpowering. Start with the listed amount and adjust in tiny pinches.
Brown deeply, but do not burn. Good browning on the kofte and tomato paste adds tons of flavor to the final sauce.
Rest before serving. Let the meatballs sit in the sauce off the heat for 5 minutes; this helps the flavors marry and the sauce thicken slightly.

Variations

Half lamb, half beef: Use a 50/50 mix of ground lamb and ground beef for a slightly milder flavor that is still very rich and satisfying.
Spiced rice option: Cook your rice with a bay leaf, 1 small cinnamon stick, and 2 cloves for a subtle, aromatic pilaf that echoes the flavors of the sauce.
Veggie boost: Add 1 diced red bell pepper and a handful of baby spinach to the sauce during the last 5–7 minutes of cooking for extra color and nutrients.

Storage & Make-Ahead

Cool leftover lamb kofte and sauce to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. The flavors often improve on day two. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. Cooked rice can be stored separately in the fridge for up to 3 days; reheat with a sprinkle of water and a covered dish in the microwave. For longer storage, freeze the meatballs and sauce together for up to 2 months. Thaw overnight in the refrigerator before reheating. You can also prepare the shaped, uncooked kofte up to 24 hours ahead and refrigerate them tightly covered; brown and simmer in sauce just before serving.

Nutrition (per serving)

Approximate values for 1 serving (1/4 of the recipe), including a portion of rice but not yogurt or bread: about 700 calories, 34 g protein, 35 g fat, 60 g carbohydrates, 4 g fiber, and 900 mg sodium. These numbers are estimates and will vary based on the exact ingredients and portion sizes you use.

Lamb Kofte Meatballs with Tomato Cinnamon Sauce