Beef Kofte Recipe


  • 500g beef mince
  • 3 garlic cloves, grated
  • 5cm ginger, peeled and finely grated
  • 1 red chilli, seeded and finely chopped
  • 1 tsp smoked paprika
  • 2 tbsp mint leaves, finely chopped
  • Sea salt and freshly ground black pepper
  • 4 Romano peppers, seeded and cut lengthways into quarters
  • 1 red onion, cut into wedges
  • 1 tbsp olive oil
  • 100g chilli honey peanuts and almonds
  • 1 tbsp red wine vinegar
  • 125g sun blush tomatoes
  • 60g wild rocket


Calories columnFat columnSaturates columnSugars columnSalt column
567 per serving
28% %GDA
39g per serving
56% %GDA
11g per serving
55% %GDA
14g per serving
16% %GDA
0.90g per serving
15% %GDA


  1. Preheat the oven to 220°C, 200°C fan, gas mark 7.

  2. Tip the beef mince, garlic, ginger, chilli, smoked paprika, mint, salt and plenty of black pepper into a large bowl. Get your hands into the bowl and squish together so everything is evenly mixed.

  3. Divide into 16 then form each piece into a ball and place onto a roasting tray.

  4. Place the peppers onto a separate tray with the onion wedges and season with salt and black pepper and the olive oil. Toss to coat then place in the oven with the meatballs for 12 minutes until just golden and cooked through.

  5. Meanwhile, place the chilli honey peanuts and almonds, sherry vinegar and sun blush tomatoes into a food processor. Blitz until nearly smooth.

  6. Tip any juice from the meatballs into the almond mixture and blitz once more.

  7. Serve the meatballs and dip together. Toss the roasted peppers and red onion with the rocket and serve alongside.