Dinner recipe · from the recipe book

Cumin-Coriander Beef Kofta Meatballs with Rice

Name: Cumin-Coriander Beef Kofta Meatballs with Rice
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1¼ lb (560 g) Ground beef, 90% lean; 1 medium (110 g) Yellow onion, finely grated; 3 cloves (9 g) Garlic, minced; ⅓ cup chopped (20 g) Fresh parsley, finely chopped; 1 large (50 g) Eggs, beaten; ¼ cup (30 g) Plain dry breadcrumbs; 2 tsp (4 g) Ground cumin; 1¾ tsp (3 g) Ground coriander; ½ tsp (1 g) Ground cinnamon; 1¼ tsp (3 g) Paprika (sweet or smoked); ¾ tsp (5 g) Salt; ½ tsp (1 g) Black pepper; 2 medium (240 g) Red bell pepper, cut into strips; 1½ tbsp (20 g) Olive oil; 1½ cups (280 g) Long-grain white rice, dry, rinsed; 2 cups (500 g) Water; 2 tbsp (30 g) Lemon juice; 2⅓ cups sliced (250 g) Cucumber, diced; 2 tbsp chopped (10 g) Fresh mint, chopped; 1 container (6 oz, 170 g) Plain Greek yogurt, nonfat

Juicy oven-baked beef meatballs warmed with cumin, coriander and cinnamon, served over fluffy lemony rice with roasted peppers and a cool cucumber-mint salad.

Oven
50 min · 35 min hands-on
Serves 4

Over 60 g carbs
Protein 30 g+

Ingredients

1¼ lb560 gGround beef, 90% lean
1 medium110 gYellow onionfinely grated
3 cloves9 gGarlicminced
⅓ cup chopped20 gFresh parsleyfinely chopped
1 large50 gEggsbeaten
¼ cup30 gPlain dry breadcrumbs
2 tsp4 gGround cumin
1¾ tsp3 gGround coriander
½ tsp1 gGround cinnamon
1¼ tsp3 gPaprika (sweet or smoked)
¾ tsp5 gSalt
½ tsp1 gBlack pepper
2 medium240 gRed bell peppercut into strips
1½ tbsp20 gOlive oil
1½ cups280 gLong-grain white rice, dryrinsed
2 cups500 gWater
2 tbsp30 gLemon juice
2⅓ cups sliced250 gCucumberdiced
2 tbsp chopped10 gFresh mintchopped
1 container (6 oz)170 gPlain Greek yogurt, nonfat

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
In a large bowl, mix the onion, garlic, parsley, egg, breadcrumbs, cumin, coriander, cinnamon, paprika, black pepper and half of the salt. Add the beef and mix gently until just combined.
Roll the beef mixture into about 20 balls and set them on one side of the sheet pan.
Toss the red bell pepper with half of the olive oil and spread it on the other side of the pan.
Bake 15 to 18 minutes, until the meatballs are browned and reach 160°F (71°C) inside and the peppers are tender.
Meanwhile, bring the rice, water and one quarter of the remaining salt to a boil in a saucepan, cover, and simmer on low 15 minutes; rest 5 minutes off the heat, then fluff with two-thirds of the lemon juice.
For the salad, toss the cucumber and mint with the remaining olive oil, the remaining lemon juice and the rest of the salt.
Serve the meatballs and peppers over the rice with the cucumber-mint salad and a spoonful of the Greek yogurt on the side.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Cumin-Coriander Beef Kofta Meatballs with Rice

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