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In the world of culinary delights, few dishes resonate with warmth and comfort quite like meatballs. These round morsels of savory goodness are cherished across various cultures, each contributing its unique twist to the classic recipe. One such variation, which has captured the hearts and palates of many, is the Middle Eastern Koftet Roz. Originating from the rich culinary traditions of the region, Koftet Roz features a harmonious blend of meat, rice, and aromatic spices, resulting in irresistibly tender meatballs that are both flavorful and satisfying.

Gluten Free Meatballs (Koftet Roz)

Delight your taste buds with these irresistibly tender gluten-free meatballs, known as Koftet Roz! Made with ground beef or lamb, cooked rice, and a blend of spices, these flavorful bites are perfect for any meal. Quick to prepare, they take just 35 minutes from start to finish. Sautéed to golden perfection and served with lemon wedges, they’re sure to impress. Try adding tahini or extra herbs for a delicious twist! Perfect for gluten-free gatherings!
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Ingredients
  

1 pound ground beef (or ground lamb)

1 cup cooked rice (preferably short grain)

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup coriander, chopped

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper (optional, for heat)

Salt and pepper, to taste

1/4 cup gluten-free breadcrumbs (or ground almonds for added flavor)

1 egg, lightly beaten

Olive oil, for frying

Lemon wedges, for serving

Instructions
 

Prepare the Mixture: In a large mixing bowl, combine the ground meat, cooked rice, finely chopped onion, minced garlic, parsley, coriander, cumin, paprika, cinnamon, cayenne pepper, salt, and pepper. Mix well until all ingredients are evenly incorporated.

    Bind the Meatballs: Add the gluten-free breadcrumbs and the lightly beaten egg to the mixture. Stir until everything is thoroughly combined. The egg helps bind the meatballs together, while the rice and breadcrumbs add texture.

      Shape the Meatballs: With your hands, take small portions of the mixture (about 1.5 inches in diameter) and roll them into balls. Place them on a tray lined with parchment paper for easy handling.

        Fry the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches and cook, turning occasionally, until they are golden brown and cooked through, approximately 8-10 minutes per batch. Ensure they are evenly browned on all sides.

          Serve: Remove the meatballs from the skillet and let them sit on a paper towel-lined plate to absorb excess oil. Serve hot with lemon wedges on the side, or toss them in your favorite gluten-free sauce for added flavor.

            Garnish (Optional): For an extra touch, garnish the meatballs with additional chopped parsley or a drizzle of tahini sauce.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6