Prep Time 20 Min
Cook Time 30 Min
Servings4 servings People
Calories550 kcal
I’ve made Dawood Pasha Kofta a few times in my kitchen, usually on weeknights when we want something filling without too much fuss. It’s those spiced meatballs—kofta—baked in tomato sauce, a staple in Egyptian home cooking for dinner or lunch. The version I do starts with ground beef mixed by hand, which helps it hold together better than just stirring. You sear them first for color and flavor, then finish in the oven with onions and sauce. Last time, I grated the onion a bit too coarse and the mix was a touch loose, so now I always use the fine side of the grater or even food process it quick. No need for fancy equipment; my basic pots and a baking dish work fine. It’s practical because the sauce comes together fast, and baking means you can step away. My family eats it with rice or bread to soak up the sauce. Total hands-on isn’t bad—maybe 20 minutes prep if you’re not rushing the kneading.(Juicy Ground Beef Meatballs in Tomato Sauce)
Ingredients
- 2.2 pounds ground beef
- 1 large onion, finely grated
- Salt and black pepper, to taste
- 1 teaspoon seven spices blend (or mix of cumin, coriander, paprika, etc.)
- Pinch of ground nutmeg
- 1 tablespoon soft butter
- 2 tablespoons vegetable oil, divided
- 2 large onions, thinly sliced
- 2 garlic cloves, chopped
- 2 cups tomato sauce
Instructions
- Put the ground beef in a big bowl, then add salt, black pepper, seven spices, a pinch of nutmeg, soft butter, and the finely grated onion.
- Mix and knead everything with your hands until it comes together evenly—takes a couple minutes.
- Meanwhile, get a non-stick skillet heating on low.
- Shape the meat into balls or oval kofta, whatever size fits your dish.
- Sear them in the skillet, turning to get all sides golden—don’t rush this.
- In a pot, heat the rest of the oil, toss in sliced onions, and cook till they soften up.
- Add chopped garlic, stir till you smell it, then pour in tomato sauce with just a bit more salt and pepper since the kofta’s already seasoned.
- Spread the sauce in a baking dish, nestle the seared kofta in it, and bake at 400°F for 20-25 minutes; flip them after 15 so both sides soak up sauce.
Why You’ll Love This Recipe
- Quick assembly and oven finish means dinner without standing over the stove long.
- Juicy inside from the butter and onion, crisp edges from searing.
- Feeds a family easily, leftovers hold up for next day lunches.
Chef’s Tips for Perfection
- Grate onion fine to avoid watery kofta; squeeze out excess liquid if needed.
- Bake at 400°F but check after 20 minutes—times vary with oven and meatball size.
- Add a bay leaf to sauce if you have it, or swap beef for lamb for richer taste.
Storage and Reheating
Keeps in the fridge up to 3 days in a covered dish. Reheat in oven at 350°F for 15 minutes or microwave in short bursts so it doesn’t dry out. Freezes okay for a month, thaw before reheating.
Nutritional Notes
About 550 calories per serving, mostly from beef and oil. Rough estimate: 35g fat, 40g protein, 15g carbs. Varies with exact meat leaness and sauce brand.
