Juicy Beef Kafta with Baked Potatoes, Gluten-Free
These Middle Eastern-style Juicy Beef Kafta with Baked Potatoes are one of our favourite ways to enjoy a baked meal. They are gluten-free, juicy, flavourful, and fragrant as they are filled with middle eastern spices, garlic, onion, and fresh parsley.
What is Kafta?
Kafta, which is also known as Kofta, is an elongated meatball, using beef or lamb mince and mixed with herbs, Middle Eastern spices, onion, and garlic. Traditionally, kafta is grilled and served on pita bread with hummus or with rice.
My take on this classic dish is a little different as I love to bake it alongside potatoes, creating an easy family one-tray bake meal.
Watch How to Make It
How Do You Make Beef Kafta
The first step is to prepare the potatoes as they need to par-bake first. Slice, season, drizzle oil, and place them into a lined baking tray. Bake for only 25 minutes before adding the kafta.
While the potatoes are baking, prepare the kafta. Combine well the ingredients including the spices and form 12 large kafta balls. Place onto a plate and refrigerate whilst waiting for the potatoes to bake.
Once the potatoes are ready, remove them from the oven and place the kafta around the potatoes. Drizzle or spray the kafta with olive oil and place back into the oven for a further 25 minutes.
Once cooked, sprinkle with fresh parsley and squeeze a whole lemon over the entire tray. Serve and enjoy!
Helpful Tips
Beef or Lamb?
You can use lamb instead of beef or a combination of the two (both lamb and beef) depending on your taste and preference. However, if you decide to stick to the recipe and use beef mince, I suggest using beef mince with at least 15% fat. The fat provides the moisture needed to keep them juicy and moist. This is not the case with lamb mince as most lamb mince already have about 20% fat content.
Herbs and Spices!
It is essential that all the herbs and spices in the recipe are added to the mixture. It distinguishes kafta from other meatballs and creates the most amazing flavour.
Shaping and Size.
Shape the kafta into oval balls (similar to an egg shape), making sure they are all similar in size. This ensures they are cooked evenly and equally, without some being under or over-cooked. This recipe makes approximately 12 extra large kafta balls and they should be medium cooked, keeping them juicy and moist. Each are approximately 8cm long by 6cm wide.
Potatoes and other suggested Vegetables!
I have chosen to cook the kafta with potatoes as a replacement for pita bread, however, other vegetables can be added or swapped including cauliflower, turnip, carrots, parsnip, and zucchini.
What else do you serve Kafta with?
salad (greek salad or leafy green)
hummus, garlic dip, or baba ganoush
rice or cauliflower rice
gluten-free pita bread or Lebanese bread
an array of pickled vegetables
What do I do with any leftovers?
You can store the kafta and potatoes in an air-tight glass container in the refrigerator for up to 3 days. To reheat microwave for 4 minutes on high. This is also a great meal-prep idea for lunch.
Other Beef Recipes
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you!
Happy Cooking, Margaret x
Juicy Beef Kafta
Makes 12
Serves 6
Prep 15 min
Cook 50 min
INGREDIENTS
Kafta Mixture:
1kg regular beef mince
1 red capsicum, very finely chopped
1 extra-large onion, grated
1 egg
1 tablespoon white wine vinegar
6 garlic cloves, minced
1 cup parsley, finely chopped
¼ cup breadcrumbs, gluten-free
Kafta Spices:
2 teaspoons sea salt
½ teaspoon pepper
1 teaspoon ground paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground turmeric (optional)
Potatoes:
6 medium size potatoes, sliced into quarters
2 large red onions, sliced into quarters
1 teaspoon Greek ground oregano
1/3 cup extra virgin olive oil
1 teaspoon granulated garlic
Salt and pepper, a generous amount
INSTRUCTIONS
1. Preheat the oven to 180C fan forced. Line a large baking tray with baking paper.
2. Combine the potato and onion ingredients in the baking tray and cover with foil. Bake in the oven for 25 minutes.
3. In the meantime, combine in a large mixing bowl the kafta mixture and kafta spices. Combine well, your hands (optional to wear a kitchen glove). Measure out 2 tablespoons of mixture and roll into oval balls. It should make about 12 in total (don’t make them too small as they will cook too quickly). Set aside on a tray and refrigerate until potatoes are ready.
4. Once the potatoes are ready, remove them from the oven and arrange the meatballs in and around the potatoes. Use a large spoon to help move the hot potatoes without burning yourself.
5. Drizzle extra virgin olive oil over the meatballs (or spray with olive oil spray) so they do not dry and place back into the oven (uncovered) for 20-25 minutes. Increase oven temperature to 200C fan forced.
6. Once cooked, squeeze the juice of a whole lemon all over and serve immediately.
Optional to serve alongside a tomato salad, with crumbled feta, garlic dip or pita bread.
Have you tried this recipe?
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