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Nutrition Facts
Serving Size 1 (258g) Recipe makes 6 servings
Calories 272
Calories from Fat 114		(41%)
Amount Per Serving		%DV
	Total Fat 12.7g	19%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.7g
Cholesterol 86mg		28%
Sodium 866mg		36%
Potassium 637mg		18%
Total Carbohydrate 21.6g		7%
	Dietary Fiber 2.8g	11%
	Sugars 4.7g
Protein 17.8g		35%
detailed view... how is this calculated?

Koftit Roz (Rice Meatballs)

Recipe #387638 | 1½ hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Maya's Mama
Aug 29, 2009

This is a wonderful and easy recipe. Very traditional in Egypt. Served over plain white rice. My grandmother, and mother... and all my aunties have been making this for decades. Hope you enjoy it as much as I do.

SERVES 6 , 15 meatballs (change servings and units)

Ingredients

Kofta

1 lb ground beef (you can use lamb, lean ground beef.. just what ever you have on hand)
1/2 cup short-grain rice (Egyptian rice if you can get your hands on it... but italian rice will do fine)
1 egg
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme (or za'taar)
1 teaspoon dried coriander
1 teaspoon dry cumin

sauce

1 onion
1 (28 ounce) can tomatoes
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon pepper

Directions

1
Preheat oven to 350°F.
2
Puree the sauce ingredients in blender/food processor.
3
Combine together together all the kofta ingredients in a large bowl.
4
Ball your kofta into 1.5 inch balls and place in a 9in x 9in oven safe pan.
5
Pour sauce over kofta and cook in oven for 45-60 minutes turning once.

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Featured Reviews for This Recipe

From: Nasseh

On Sep 23, 2009

I only made half the sauce. I added parsley & garlic powder to it. I used za'taar in the meat mixture instead of thyme & added onion powder. Instead of making into meatballs I pressed the mixture in the bottom of a 8x8 pan then pour the sauce over top. I baked for 50 minutes at 350F. Made for Ramadan Tag 09

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From: Love to Eat!!

On Sep 7, 2009

Good. Easy. I added 3 cloves of garlic into the sauce and some cayenne into the meatballs. Wouldn't fit into a 9 X 9 but a 9 X13 didn't cover the meatballs with sauce. I only cooked 45 minutes and it needed the full 60 for the rice to be cooked properly. Otherwise had a good flavor..............Thanks for posting.

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From: **Tinkerbell**

On Sep 1, 2009

Oh drat! I just realized the intro said, "served over plain white rice" & not that it just used plain white rice in the meat mixture. I served it over linguine pasta. Either way, I think it's a keeper! Super easy to make on a busy night, with minimal clean up. We used ground beef & long-grain white rice (what I had on hand) but followed everything else exactly. Our only change in the future would be to add some garlic; we add it to everything! lol Thanks for another great recipe, Maya's Mama! Made for Ramadan tag game.