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Kofta with Spinach
Ave. Rating is 4 (4 ratings) Add Your Comments and Ratings

Posted by:  

My mother made these meatballs regularly. It was a great way to get us to eat vegetables as children, without even realizing it. I never had the recipe but managed to reconstruct it from memory well enough. The original recipe called for selq (which I'm told is Swiss Chard) instead of spinach and you can use ground lamb in place of beef if you prefer. This is best served over rice with the tomato, the rice, and the meatballs all mixing together.

Serves: 6

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Sephardic Meat Entree

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2 pounds ground beef (or lamb)
2 packages of frozen cut spinach
1/2 cup plain breadcrumbs or matza meal
1 14.5 oz. can of tomato sauce
1 medium egg
6 cloves fresh garlic, sliced
1 tsp black pepper
1 tsp ground cumin
1/2 tsp salt


  1. Thaw spinach and drain completely of any water
  2. Mix ground beef, spinach, egg and bread crumbs
  3. Add 1/2 tsp cumin, pepper and salt to mixture
  4. Make small patties about 1 to 1.5 inches in diameter
  5. Saute in oil over medium heat until browned on both sides
  6. Drain excess oil, but keep the scrapings from the meatballs
  7. Pour tomato sauce over meatballs, add remaining cumin, salt and pepper (adjust to taste)
  8. Add garlic slices
  9. Heat on low heat, 45 minutes

Reader Comments

Tal says...
Rating is 5

We used ground turkey breast and matzo meal, and served it for Pesach. Everyone loved this dish! We will certainly make it again! Delicious!
May 9, 2010 (report abuse)

Micah Rau says...
Rating is 4

I love spinach dishes
Mar 8, 2010 (report abuse)

Cindy says...
Rating is 2

You're on top of the game. Thanks for shganir.
Jan 26, 2015 (report abuse)

anon says...
Rating is 5

These are very good. The tomato sauce is very important - it makes this a standout. Squeeze out the spinach to get rid of water.
Feb 11, 2010 (report abuse)



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