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a pan of kafta bi bandora that shines with vivid colors made up of beef meatballs soaked in a rich tomato sauce with golden potatoes and roasted tomatoes and garnished with fresh parsley and toasted pine nuts

Kafta Bi Bandora (Middle Eastern Kafta in Tomato Sauce)

A spiced meat ball in a delicious, silky tomato sauce. In Palestine, we often make kofta in this tomato sauce or in a lemony, tahini sauce. Depending on where you're from in the Levant, it is often referred to as "Kafta" or even "Kefta"
4.60 from 5 Ratings
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Lebanese, Middle Eastern, Palestinian
Servings 4
Calories 448 kcal

Ingredients
  

  • 1 lb 80/20 ground beef or lamb
  • ½ bunch parsley
  • 6 garlic cloves
  • ½ medium yellow onion
  • 2 medium roma tomatoes 300g
  • 1 pound baby potatoes halved (454g)
  • ½ teaspoon 7 spices
  • 1 teaspoon garlic powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon paprika

Tomato Sauce:

  • 2 cups hot water
  • 15 ounces can of tomato sauce 425g
  • 3 tablespoons tomato paste
  • 1 tablespoon pomegranate molasses
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried mint

Instructions
 

  • Preheat the oven to 375℉.
  • Finely chop the parsley, onion, garlic and tomato. Alternatively, add them to a food processor and pulse until fine.
  • Transfer this mixture to a bowl and add the ground beef. Add in the 7 spices, garlic powder, black pepper, salt, and paprika. Mix well.
  • Shape the meatballs into 1½ - 2-inch balls. Set aside.
  • Wash and cut the potatoes, then pat dry. If you’re using larger potatoes, peel them too. Fry or air fry the potatoes until golden.
  • Transfer the potatoes and the meatballs into a deep baking dish.
  • To make the sauce, mix together the tomato sauce, water, and tomato paste. Mix together well until tomato paste is dissolved. Add the pomegranate molasses, salt, black pepper, and dried mint. Mix until well combined.
  • Pour the sauce over the meatballs and potatoes and cover with aluminum foil. Bake at 375℉ for 25-35 minutes, or until the beef reaches an internal temperature of 160℉.
  • Serve with pita bread. Alterntively, you can serve with Ruz Bil Shiriyeh (Vermicelli rice).

Notes

  • Uniform Meatballs: Use an ice cream scoop or tablespoon to ensure all meatballs are the same size, which helps them cook evenly.
  • Prevent Sticking: To prevent the mixture from sticking, lightly oil your hands when shaping the meatballs.
  • Chop Smart: Save time by using a food processor to finely chop the parsley, onion, garlic, and tomatoes for the kafta mixture.
  • Pre-Cooking Potatoes: Fry or air fry the potatoes until golden before baking. This allows them to maintain their shape and absorb the sauce without turning mushy.
  • Flavor Boost: Let the kafta mixture rest for 15-20 minutes before shaping to allow the flavors to meld together.
  • Tomato Sauce Hack: To get a smoother consistency, dissolve the tomato paste in the hot water before mixing it with the other sauce ingredients.
  • Customize the Sauce: Taste the tomato sauce before pouring it over the kafta and adjust the seasoning, pomegranate molasses, or mint to your preference.
  • Even Cooking: Arrange the meatballs and potatoes in a single layer in the baking dish to ensure they cook evenly.

Nutrition

Calories: 448kcalCarbohydrates: 36gProtein: 25gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 1856mgPotassium: 1426mgFiber: 6gSugar: 10gVitamin A: 1305IUVitamin C: 43mgCalcium: 80mgIron: 5mg
Keyword easy recipes, kafta in tomato, kofta bil bandora, Middle Eastern, tomato kafta
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