Jordanian kofta brings the warm, aromatic flavors of Amman’s home kitchens to your dinner table. Juicy beef and lamb meatballs seasoned with allspice and cinnamon, baked in a creamy garlic yogurt sauce that turns golden at the edges. If you enjoy Egyptian kofta meshwi or Israeli ktzitzot in tomato sauce, this Jordanian version offers a different spice profile and a cool, tangy yogurt finish.

Jordanian kofta stands apart from other Middle Eastern kofta traditions. The spice blend leans on allspice and cinnamon rather than cumin-heavy profiles found in Egyptian or Lebanese versions. The yogurt sauce, called kofta bil laban, is the defining element: a creamy, garlicky blanket that bakes around the meatballs, keeping them moist while the edges caramelize. In Jordan, this dish is weeknight comfort food - simple enough for Tuesday, impressive enough for guests.

Ready in 40 minutes with one baking dish, this recipe works as a family dinner over vermicelli rice, a mezze spread with warm pita, or a meal prep protein for the week.

Key Takeaways

  • Allspice and cinnamon define the Jordanian flavor. These warm spices create a different profile from cumin-heavy Egyptian or Lebanese kofta.
  • Beef and lamb blend. Lamb adds richness and authentic flavor. Use 80/20 beef for moisture; skip lean ground beef.
  • Yogurt sauce is the star. Kofta bil laban means kofta in yogurt. The creamy garlic sauce bakes around the meatballs, keeping them tender.
  • Bake at 375F (190C) for 25 minutes total. The meatballs go in first for 15 minutes, then the yogurt sauce is poured over for the final 10 minutes.
  • Serve over vermicelli rice with warm pita bread and fresh parsley for a complete Jordanian meal.

How to Make Jordanian Kofta

  1. Preheat oven to 375F (190C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.

  2. Grate the onion and squeeze out excess moisture with your hands over the sink. This keeps the meatballs from becoming soggy and prevents the yogurt sauce from thinning out.

  3. Make the meatball mixture. In a large bowl, combine the ground beef, ground lamb, squeezed onion, minced garlic, chopped parsley, allspice, cinnamon, cumin, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.

  4. Shape into 20 round meatballs, about 1.5 inches across. Place them in the prepared baking dish in a single layer with a small gap between each.

  5. Bake for 15 minutes until lightly browned on the outside and cooked through to 160F (71C) inside. The meatballs will finish cooking in the yogurt sauce.

  6. Make the yogurt sauce while the meatballs bake. In a medium bowl, whisk together the plain yogurt, grated garlic, lemon juice, olive oil, and cornstarch slurry until smooth. The cornstarch prevents the yogurt from curdling in the oven.

  7. Pour the yogurt sauce over the baked meatballs. Return the dish to the oven and bake for 10 more minutes until the sauce is warm, set, and lightly golden at the edges.

  8. Serve immediately over steamed vermicelli rice with warm pita bread and a sprinkle of fresh parsley.

Ingredients

For the meatballs:

  • 1 lb (450 g) ground beef (80/20)
  • 1/2 lb (225 g) ground lamb
  • 1/2 small onion, finely grated
  • 3 cloves garlic, minced
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

For the yogurt sauce:

  • 2 cups (480 ml) plain full-fat yogurt
  • 3 cloves garlic, grated
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp cornstarch mixed with 1 tbsp cold water

For serving:

  • Steamed vermicelli rice
  • Warm pita bread
  • Fresh parsley, chopped

Tips for the Best Jordanian Kofta

Use full-fat yogurt. Low-fat or nonfat yogurt tends to curdle and separate in the oven. Full-fat plain yogurt holds its texture better during baking and produces a creamier sauce.

Do not skip the cornstarch. The cornstarch slurry stabilizes the yogurt and prevents it from splitting when exposed to oven heat. Mix it thoroughly into the yogurt before pouring over the meatballs.

The allspice-cinnamon ratio matters. Jordanian kofta uses more allspice than cinnamon. The allspice provides the warm, slightly sweet base note, while cinnamon adds depth without making the dish taste like dessert. If you only have whole allspice berries, grind them in a spice grinder.

Grate, do not chop, the onion. Grating the onion releases its juices and creates a smoother texture inside the meatballs. Chopped onion leaves chunks that can burn on the grill or create uneven texture.

Rest for 2 minutes after baking. The yogurt sauce thickens slightly as it cools. Let the dish sit for 2 minutes before serving so the sauce sets and clings to the meatballs.

Variations

Spicy Jordanian kofta. Add 1/2 tsp cayenne pepper or 1 tbsp harissa paste to the meatball mixture for heat. The yogurt sauce cools the spice, creating a balanced burn.

Baked kofta with tomatoes. Layer sliced tomatoes under the meatballs before baking. The tomatoes release juice into the yogurt sauce, creating a richer, more complex flavor.

Grilled kofta bil laban. Grill the meatballs over medium-high heat for 3 to 4 minutes per side, then transfer to a baking dish, pour the yogurt sauce over, and bake for 10 minutes. This adds smoky char flavor.

Lamb-only kofta. Replace the beef with 1.5 lbs ground lamb for a richer, more traditional version. Lamb-only kofta is common in Jordanian restaurants.

Storage and Reheating

Refrigerator: Store leftover kofta in an airtight container for up to 4 days. The yogurt sauce may thin slightly when cold.

Reheating: Warm in a 350F (175C) oven for 10 to 12 minutes, covered with foil to prevent the sauce from drying out. Microwave works in a pinch - heat in 30-second intervals, stirring the sauce between each.

Freezer: Freeze the meatballs (without sauce) for up to 3 months. Thaw overnight in the refrigerator, then bake with fresh yogurt sauce for 15 minutes at 375F (190C).

What Makes Jordanian Kofta Different?

Jordanian kofta stands apart from other Middle Eastern kofta traditions in three key ways:

Spice profile. Jordanian kofta relies on allspice and cinnamon as the primary warm spices, with cumin playing a supporting role. Egyptian kofta meshwi leans heavier on cumin and coriander. Lebanese kofta uses more parsley and allspice but less cinnamon.

Yogurt sauce. Kofta bil laban (kofta in yogurt) is the Jordanian signature. The creamy garlic yogurt bakes around the meatballs, keeping them moist and adding a tangy, cooling element. Most other Middle Eastern kofta traditions serve meatballs with tahini, tomato sauce, or grilled plain.

Serving style. In Jordan, kofta bil laban is typically served over vermicelli rice (rice toasted in butter with vermicelli noodles) rather than with couscous, flatbread alone, or grilled vegetables. The rice absorbs the yogurt sauce and creates a complete one-dish meal.

FAQ

What is the difference between Jordanian kofta and Turkish kofte?

Jordanian kofta uses allspice and cinnamon as primary spices, while Turkish kofte typically relies on cumin, sumac, and red pepper flakes. Jordanian kofta is also baked in yogurt sauce (kofta bil laban), whereas Turkish kofte is usually grilled or pan-fried and served with tomato sauce or yogurt on the side.

Can I use ground beef only instead of the beef-lamb blend?

Yes. Use 1.5 lbs (680 g) ground beef (80/20) and skip the lamb. The dish will be slightly less rich but still authentic-tasting. Lamb adds depth and a distinct flavor that beef alone cannot replicate.

Why does my yogurt sauce curdle in the oven?

Yogurt can curdle when exposed to high heat. The cornstarch slurry in this recipe stabilizes the yogurt and prevents splitting. Use full-fat yogurt, do not skip the cornstarch, and bake at 375F (190C) rather than a higher temperature.

What is vermicelli rice and how do I make it?

Vermicelli rice is a Jordanian staple: white rice toasted in butter with broken vermicelli noodles before cooking. Melt 2 tbsp butter in a pot, add 1/4 cup broken vermicelli, toast until golden, then add 1 cup long-grain rice and 2 cups water. Simmer covered for 15 minutes.

Can I make this dish ahead of time?

Yes. Shape the meatballs and refrigerate them for up to 24 hours before baking. Make the yogurt sauce separately and store it in the fridge. When ready to cook, bake the meatballs for 15 minutes, pour the sauce over, and bake 10 more minutes.

Is this dish gluten-free?

The meatballs and yogurt sauce are naturally gluten-free. Serve with rice instead of pita bread to keep the entire meal gluten-free.

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