Recipe: Beef & Quinoa Kofta Meatballs
A tasty and quick take on a Middle Eastern meatball that's inspired by African flavors and has a special addition of cooked quinoa.
Berbere is spicier while Tan-Tan is milder, so choose your blend based on your heat tolerance.
Mix all ingredients in a large bowl until evenly distributed. Form mixture into balls that are approximately 1 1/2 inch in diameter. Flatten meatballs slightly. Cook in batches in a pan over medium-high heat or on a grill until the internal temperature reaches 160 degrees.
Serve over rice or a green salad, or make a gyro-style sandwich with pita bread, tzatziki, sliced cucumber, and tomato.