Jerusalem's Kofta B'Siniyah - Lamb & Pine Nut Meatballs

Course Appetizer
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Author Michael Herman


  • 2 lbs ground meat, half lamb and half something else like beef or veal
  • 1 small-medium onion finely chopped
  • 3 garlic cloves crushed
  • 8 tbsp pine nutes toasted, then coarsely chopped plus
  • 3/4 cup parsley finely chopped
  • 1 large medium-hot red chili (like jalapeno) seeded and finely chopped
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ground allspice
  • 3/4 tsp grated nutmeg
  • 1 1/2 tsp freshly ground black pepper
  • 1 1/2 tsp salt
  • sweet or smoky paprika


  1. Put all the ingredients in a bowl except for 1 tbsp pine nuts and 1/4 cup parsley.  Use your hands to mix everything together well.  Then shape the meat into your desired shape, either meatballs or more traditional kofta shape (torpedo-like fingers).  Press to ensure that the meatball is tight and keeps its shape.  Arrange on a plate and chill until you are ready to cook.  This can be done the night before.

  2. When ready, preheat oven to 500 degrees.  Arrange meatballs on a baking dish, being careful not to crowd.  When preheated, bake for 8-10 minutes until the meatballs look nicely browned.

  3. To serve, scatter with reserved pine nuts and parsley and sprinkle with paprika.  Serve with our pomegranate tahini.