Baked Kefta

Ingredients

• 700 g Ground meat (beef or lamb) (Choose lean beef or lamb for more flavor)
• 0.5 onion Medium onion (Finely chopped)
• 1 clove Garlic clove (Crushed or minced)
• 2 c. à soupe Frozen coriander (Thawed before use)
• 2 c. à soupe Olive oil (Extra virgin)
• 1 c. à café Sweet paprika (Sweet or smoked paprika according to preference)
• 1 c. à café Salt (Sea salt or kosher)
• 0.5 c. à café Ground black pepper (Freshly ground)
• 0.25 c. à café Ground ginger (A pinch)
• 0.5 c. à café Ground cumin
• 0.5 c. à café Ground coriander seeds
• 2 unités Tomatoes (Medium, peeled and sliced into rounds)
• 2 unités Small onions (Medium, sliced into rounds)

Instructions

1. Prepare the vegetables

   Slice the two small onions and the tomatoes into rounds. Finely chop the half‑onion, the garlic clove and the frozen coriander (previously thawed).

   Time: PT10M

2. Season the meat

   In a large bowl, mix the ground meat with the paprika, cumin, ground coriander seeds, ginger, salt, pepper, garlic, chopped onion, coriander and olive oil. Work the mixture well until the spices are evenly distributed.

   Time: PT5M

3. Prepare the baking dish

   Brush the bottom of the oven‑proof dish with a drizzle of olive oil. Arrange the onion rounds evenly, then the tomato rounds on top.

   Time: PT5M

4. Form the keftas

   Take portions of the mixture (about 60 g each) and shape them into small steaks or meatballs 2‑3 cm thick. Place them on the vegetable bed in the dish.

   Time: PT5M

5. Bake

   Preheat the oven to 220 °C (conventional heat). Bake the dish, uncovered, for about 25 minutes until the keftas are nicely browned and the meat reaches 71 °C internal temperature.

   Time: PT25M

   Temperature: 220°C

6. Rest and serve

   Remove the dish from the oven, let rest for 5 minutes then serve hot, accompanied by sautéed green beans or fries.

   Time: PT5M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

5 g

Fat

35 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ground meat (beef or lamb): ground turkey, ground chicken
• Instead of Medium onion: shallot
• Instead of Garlic clove: garlic powder (¼ tsp)
• Instead of Frozen coriander: fresh coriander, parsley
• Instead of Olive oil: sunflower oil, grape seed oil
• Instead of Sweet paprika: sweet pepper
• Instead of Salt: Himalayan pink salt
• Instead of Ground black pepper: white pepper
• Instead of Ground ginger: fresh grated ginger (½ tsp)
• Instead of Ground cumin: cumin seeds
• Instead of Ground coriander seeds: fresh coriander
• Instead of Tomatoes: cherry tomatoes halved
• Instead of Small onions: shallots

Equipment Needed

• Large mixing bowl
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Oven‑proof dish (gratin dish)
• Oven
• Cooking gloves

Critical Steps — Do Not Skip

• Season the meat
• Form the keftas
• Bake

Chef Tips from the Video

• Sprinkle a pinch of cinnamon or ras‑el‑hanout before baking for an extra aromatic note.
• Serve with homemade harissa to spice up the dish.

Troubleshooting

Storage

Refrigerator: Store cooked keftas in an airtight container for up to 3 days.

Freezer: Raw keftas can be frozen for 2 months; cooked keftas for up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the seasoned meat the day before and keep it refrigerated before shaping the keftas.
• Shape the keftas, place them on a sheet pan lined with parchment paper and freeze; bake directly from frozen adding 5 minutes cooking time.