carrot kofta

grated carrots with soft and moist meatballs

prep: 15
cook: 30'
5 meatballs

I love drinking fresh carrot juice to keep my energy levels high throughout the day, but whenever I do, I end up with a jar of forlorn-looking dehydrated carrots. There are a number of ways to eat a grated carrot; adding them to meatballs provides softness and moisture - keeping them firm and round while they cook to perfection.


  • 500g (1.1lb) minced beef
  • 500g (5 cups) finely grated carrot (squeeze the juice out before weighing)
  • 1 large onion, finely grated
  • 7g (1 tbsp) ground cinnamon
  • salt and pepper

ingredients for the sauce

  • 30g (2 tbsp) tomato paste
  • 5g (1 tsp) ground cinnamon
  • 60ml (4 tbsp) vegetable oil
  • salt and pepper


  • in a large bowl, mix the beef, carrot, onion, cinnamon, salt and pepper
  • make sure to squeeze the juice out of the carrot or the meatballs won’t hold their shape
  • shape the mixture into a large ball
  • divide into five meatballs each weighing approximately 220g (7.7oz)
  • set aside

preparation of the sauce

  • pour the vegetable oil into a large saucepan
  • add in the tomato paste, stirring well
  • add a litre (4 cups) of boiling water followed by the salt, pepper and cinnamon
  • when boiling gently drop the meatballs in, cover and cook for 25 minutes on a medium heat

Place the meatballs in a large dish, ladle the sauce on top and serve with warm bread.

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