Middle Eastern Kofta & Potato in Baharat Tomato Sauce

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has health benefits, while canola oil is more budget-friendly.

parsley

🥗Healthier: spinach

💰Cheaper: kale

Spinach is nutrient-rich, while kale is often less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are usually cheaper.

Preheat the oven to 180°C (356°F).

Combine all ingredients to form approximately 14 evenly sized koftas.

In a large saucepan, heat olive oil and add the onion, sautéing until translucent and fragrant.

Add garlic and ginger paste, mixing for a further minute.

Combine baharat powder and quartered baby potatoes, mixing until coated in the onion mixture.

Season with salt and black pepper to taste.

Combine diced tomatoes and vegetable stock, placing a tight-fitting lid over the top and bringing to a boil.

Once boiling, reduce heat and simmer for a further 30 minutes or until the sauce has thickened and the potatoes are tender, stirring occasionally.

Remove the koftas from the oven; they should be lightly browned.

Transfer the koftas into the sauce and simmer for a further 5 to 10 minutes, allowing the koftas to absorb some of the sauce.

Remove from heat and set aside; garnish with freshly chopped parsley and serve with rice if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens