Mititi Kofte Recipe

Prepare onion

Peel and finely grate or process the 1/2 cup onion. Place the grated onion in a fine sieve or clean cloth and press to remove excess moisture. This prevents the mixture from becoming too wet.

Mix meatball ingredients

In a large bowl combine the ground lamb, drained grated onion, 2 tbs minced garlic, 1/4 cup parsley, 2 tbs mint, 1/4 cup fine breadcrumbs, and the lightly beaten egg. Add the spices: 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp sweet paprika, 1 tsp salt and 1/2 tsp black pepper. Mix gently with your hands or a spoon until just combined—avoid overworking to keep meatballs tender.

Shape kofte

Divide the mixture into 12 equal portions (about 1.5 oz / 40 g each). With slightly wet hands, roll or shape each portion into an oval or elongated meatball (traditional mititi shape) about 2–3 inches long. Place shaped kofte on a tray and chill in the refrigerator for 15–30 minutes to firm up (optional but recommended).

Grill or pan-sear

Preheat a grill or heavy skillet over medium-high heat. Brush the kofte lightly with olive oil. If grilling, oil the grates. Place kofte on the grill or skillet and cook 3–4 minutes per side, turning to get an even char and an internal temperature of 160°F (71°C) for lamb/beef. If using a skillet, you may need to cook in batches; add up to 1 tbs olive oil to the pan if it becomes dry. Remove kofte and keep warm while preparing the sauce.

Sweat aromatics

In a medium saucepan heat 1 tbs olive oil over medium heat. Add the 1/2 cup finely chopped onion and sauté until soft and translucent, about 4–5 minutes. Add 1 tbs minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in 1 tbs tomato paste and cook 1 minute to caramelize. Add the canned crushed tomatoes, 1/2 tsp sugar (if using), 1/2 tsp dried oregano, 1/4 tsp red pepper flakes (optional), 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer.

Simmer

Lower heat and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning. Stir in 2 tbs chopped fresh basil or parsley at the end.

Combine kofte and sauce (optional)

If you prefer saucy kofte, add the grilled meatballs to the simmering sauce and spoon sauce over them. Simmer together 2–3 minutes so flavors meld. Otherwise, plate the sauce first and nestle the kofte on top or alongside.

Plate the dish by spooning a generous ladle of tomato sauce onto each plate. Arrange 3 mititi kofte per serving on top of the sauce or alongside. Sprinkle with the 2 tbs chopped fresh parsley and serve with lemon wedges and crusty bread or rice to soak up the sauce.