Spiced Beef Kofte with Pomegranate Glaze
Beef Kofte is delicious when oven baked but even better on a barbeque, eat these outside on a warm summer’s evening and you’ll feel almost Mediterranean. Delicious with a fresh salad made with rocket, figs and cherry tomatoes.
Spiced Beef Kofte with a Pomegranate Glaze
Beef Kofte is delicious when oven-baked but even better on a barbeque. Enjoy these outside on a warm summer’s evening for a Mediterranean feel. They pair wonderfully with a fresh salad made of rocket, figs, and cherry tomatoes.
Servings: 12 mini koftes
Calories: 150kcal
Cost: $20
Equipment
- Large mixing bowl
- Roasting dish or BBQ grill
- Saucepan
- Bamboo skewers
Ingredients
For the Beef Kofte:
- 350 g lean steak mince ground beef
- 1 egg beaten
- ½ an onion finely chopped
- 1 clove of garlic crushed
- 1 tsp cumin
- 1 tsp sumac
- ½ tsp cinnamon
- 1 tbsp fresh coriander chopped
- 1 small red chilli deseeded and finely chopped
- 12 mini bamboo skewers
For the Pomegranate Glaze:
- Juice and seeds of half a pomegranate
- 2 tbsp runny honey
- 2 tbsp pomegranate molasses
- Juice of half a lemon
Instructions
- Preheat the Oven: If cooking in the oven, preheat to 180C / 350F / Gas Mark 5.
- Prepare the Koftes: In a large bowl, mix together all of the kofte ingredients and form into about 12 mini sausage-shaped portions. Place on a roasting dish for 10 – 12 minutes until cooked through, or throw on the BBQ for around 15 minutes.
- Make the Glaze: Meanwhile, combine the pomegranate juice, molasses, honey, and lemon in a saucepan. Simmer gently for 5 minutes, stirring often.
- Finish the Koftes: Remove the koftes from the heat and leave to cool slightly before piercing with bamboo skewers.
- Combine and Serve: Combine the juice mixture with the pomegranate seeds, then pour over the koftes. Serve at once.
Notes
- These koftes can be served with a fresh salad made with rocket, figs, and cherry tomatoes for a complete meal.
- If you prefer a spicier version, add an extra chilli or some cayenne pepper to the beef mixture.
- The pomegranate glaze can be made ahead and stored in the fridge for up to 3 days.
Why Beef Kofte Deserves a Regular Spot in Your Meal Rotation
Kofte is one of those dishes that manages to feel both exotic and comforting at the same time. Packed with aromatic spices and rich in flavour, it’s a brilliant way to enjoy ground beef in a more exciting format than the usual burger or meatball. The simplicity of the ingredients allows the spices to shine, making it an ideal Paleo-friendly meal.
Get Creative With Sides
While the rocket, fig, and tomato salad is a stunning pairing, kofte can be complemented with a variety of fresh sides. Try:
- Grilled Zucchini Ribbons: Brushed with olive oil and lightly charred.
- Cauliflower Rice: Flavoured with lemon zest and chopped parsley for a light but satisfying base.
- Roasted Eggplant: Seasoned with garlic and cumin, then drizzled with tahini for a creamy finish.
- Carrot and Beet Slaw: A crunchy, colourful contrast with a splash of apple cider vinegar.
Build a Kofte Bowl
Create a balanced Paleo bowl with beef kofte as the star. Start with a base of leafy greens or cauliflower rice, then add sliced avocado, cherry tomatoes, cucumber ribbons, and a handful of fresh herbs like mint and coriander. Drizzle with olive oil and lemon juice for a nutrient-dense, flavour-packed meal.
Elevate With a Paleo-Friendly Dip
The earthy spices of kofte pair beautifully with dips and sauces. Here are a few ideas:
- Garlic Tahini Sauce: Blend tahini, garlic, lemon juice, and water for a creamy drizzle.
- Avocado Yoghurt Dip: Mash avocado with coconut yoghurt, lime juice, and a pinch of salt.
- Roasted Capsicum Sauce: Blitz roasted red capsicum with olive oil and paprika for a vibrant red accompaniment.
Make-Ahead and Meal Prep Friendly
Kofte freezes brilliantly and is easy to reheat, making it a smart option for batch cooking. You can prep the spiced beef mixture in advance, shape it into logs or patties, and freeze it raw or cooked. When you're ready to eat, just thaw and reheat gently in the oven or on the grill.
Play With Protein Variations
While beef is the classic base, kofte is highly adaptable. Try mixing in different meats:
- Lamb: Rich and traditional, lamb adds depth of flavour and works beautifully with Middle Eastern spices.
- Chicken: A leaner option, best paired with plenty of herbs and a dash of smoked paprika.
- Game Meats: If you can source kangaroo or venison, their bold flavour works well in kofte when balanced with onion and warming spices.
Spice Variations to Try
Don’t be afraid to mix up your spice blend. Add or substitute:
- Sumac: For a tangy, lemony twist.
- Smoked Paprika: Adds depth and a hint of smokiness.
- Ground Clove or Allspice: Use sparingly to create a more complex, warming blend.
Outdoor Cooking Tips
If you’re cooking kofte on the BBQ, skewer them and cook over indirect heat first to firm them up. Finish over direct heat for a beautifully caramelised exterior. Metal skewers work best, but if using wooden ones, soak them for at least 30 minutes to prevent burning.
Serving a Crowd?
Kofte makes for excellent entertaining food. You can make smaller bite-sized versions and serve with a few dip options for a Paleo grazing board. Add olives, roasted nuts, and crudités for a full Mediterranean spread.
Leftovers That Don’t Feel Like Leftovers
Use leftover kofte to reinvent meals:
- Stuffed Sweet Potatoes: Slice up kofte and stuff into baked sweet potatoes with a dollop of avocado mash.
- Breakfast Hash: Crumble kofte into a pan with leftover roast veg and a fried egg.
- Paleo Wraps: Slice and wrap in lettuce or Paleo flatbread with cucumber, tomato, and a tahini drizzle.
Final Touch: Garnishes That Work
Finish your dish with fresh garnishes. Try pomegranate seeds for a juicy pop, chopped pistachios for crunch, or a handful of fresh mint and coriander to lift the flavours.
Whether you enjoy your kofte hot off the grill or tucked into a lunchbox the next day, the bold flavours and versatility make this a staple you’ll return to again and again.
Paleo Aussie Meat Pie: Healthy and Delicious
Australians love a meat pie; apparently, 260 million meat pies are eaten here each year. For a country with a population of just over 21 million, that’s a lot of pies!
A meat pie just wouldn’t be the same without some sort of pastry. Therefore, I thought it was time to give the Paleo treatment to the Aussie Meat Pie. The challenge was to create a crust that stayed true to Paleo principles while still being delicious and satisfying.
I took the meat pies along to a picnic in the sunshine this afternoon. I didn't even need to tell my non-Paleo friends that I hadn't used conventional ingredients – they got fantastic reviews, despite having only good ingredients!
There's something incredibly satisfying about making a classic dish healthier without sacrificing flavour. The almond meal crust provided a nutty, crunchy base that complemented the rich, meaty filling perfectly. Additionally, using grass-fed beef and homemade beef stock made the pies even more nutritious. FURTHERMORE, these pies are free from any artificial additives or preservatives, making them a wholesome choice.
The Great Aussie Meat Pie – Paleo Style
Australians love their meat pies, and this Paleo version delivers the classic flavour with a healthy twist. Made with almond meal crust and filled with grass-fed beef and vegetables, these pies are perfect for any gathering and will impress both Paleo and non-Paleo friends. MOREOVER, they are easy to prepare and can be made in advance, making them a convenient option for busy days.
Servings: 8
Calories: 400kcal
Cost: 25
Equipment
- Rolling Pin
- Saute Pan
- Paper cupcake cases
Ingredients
For the Crust
- 400 g Almond Meal
- 4 Eggs free range, organic, obviously
- 1 Tablespoon Coconut Oil
- Pinch of salt onion powder, garlic powder & any other herbs you fancy
For the Filling
- 500 g minced beef I always try to get grass fed
- 500 ml Beef Stock I made this a few weeks ago with lots of bones, and froze lots of batches
- 1 red onion only because I’d run out of brown onions, diced
- 1/2 Sweet potato diced
- 1 carrot diced
- 4 mushrooms
- Pinch Garlic powder salt, oregano & any other herbs you select
Instructions
- First, mix the crust ingredients together to form a big ball of dough.
- Next, roll the "pastry" out and form into paper cupcake cases, reserving about a third of the dough mixture for the lids. You should be able to make about eight individual pie cases, more if you roll it out a bit thinner.
- Cook these for ten minutes at 200°C until they become hard, but not golden.
- Meanwhile, sauté the onion in a spoonful of coconut oil, and add the minced beef after a couple of minutes. Once browned, add the sweet potatoes and carrots and let them cook for a few minutes.
- Add the stock, mushrooms, seasoning, and herbs. Let it simmer for about 15 minutes, until it has a good “pie” consistency.
- Take the filling off the heat and spoon it into the pie cases.
- Once filled to the top, roll out the remaining dough and cut it into lid shapes to match the cases.
- Put lids on all of the pies, forming a seal around the edges.
- Return the pies to the oven for another ten minutes, until they start to turn golden.
These Paleo meat pies turned out to be a hit at the picnic. The sweetness from the sweet potatoes and the earthiness from the mushrooms combined beautifully with the seasoned beef. The almond meal crust was a delightful alternative to traditional pastry, providing a satisfying crunch.
Have you given the Paleo treatment to any Australian or New Zealand dishes? It’s always fun to see how classic recipes can be transformed to fit a healthier lifestyle. I'd love to hear about your experiences and any tips you might have!
By making these small adjustments, we can enjoy our favourite foods while sticking to our dietary preferences. Whether you’re Paleo or just looking for a healthier alternative, these meat pies are a great option. AFTER ALL, who says you can't enjoy a hearty meal and still maintain a healthy diet?
What Makes the Aussie Meat Pie So Iconic?
The Aussie meat pie is a staple at footy games, petrol stations, school tuck shops and weekend barbecues. Traditionally made with a flaky wheat-based pastry and a rich, gravy-style beef filling, it’s a nostalgic comfort food for many Australians. Unfortunately, conventional versions often include additives, preservatives, and low-quality meat. That’s where this Paleo alternative shines — it celebrates everything good about the classic, but in a much cleaner, more nourishing form.
The Paleo Pastry: A Grain-Free Game-Changer
Creating a pastry that aligns with Paleo guidelines is no small feat, especially without gluten or processed flour. Almond meal steps in as the hero, providing a sturdy texture and subtle nutty flavour. It’s not only gluten-free, but rich in healthy fats, vitamin E, and magnesium. To help bind it, eggs and a dash of coconut oil or ghee work perfectly. The result? A pastry that holds up when baked, offers that essential crunch, and complements the filling beautifully.
Choosing the Right Filling
While traditional meat pies often use mystery meat or leftover trimmings, this version uses grass-fed beef mince, a protein-packed, nutrient-rich choice that supports ethical and sustainable farming. Sweet potato brings subtle sweetness and a great source of beta carotene, while mushrooms add umami richness. Onion, garlic, and fresh herbs enhance the depth of flavour without any need for artificial seasonings.
Cooking Tips for the Perfect Paleo Pie
- Pre-cook your filling: Simmer the meat mixture until thickened before adding it to the crust — this prevents sogginess and keeps the pastry crisp.
- Chill the dough: Paleo doughs can be more delicate than standard pastry, so chill it before handling to make shaping easier.
- Use parchment paper: Rolling your crust between sheets of baking paper can make it less sticky and easier to transfer into your pie tin.
- Don’t skip the egg wash: A light brush of egg on the top crust helps it turn golden and glossy while baking.
Make-Ahead and Storage Options
These meat pies are perfect for batch cooking and meal prep. You can make the filling and crust ahead of time, assemble the pies, and store them in the fridge for up to two days before baking. Once baked, they also freeze beautifully. Wrap them individually and store in an airtight container or zip-lock bag. To reheat, simply pop in a hot oven for 15–20 minutes until warmed through. They’re ideal for lunchboxes, picnics, or quick dinners during a busy week.
Serving Suggestions
While these pies are fantastic on their own, you can round out the meal with a few Paleo-friendly sides:
- Simple green salad with a lemon vinaigrette
- Steamed broccoli or green beans with garlic
- Cauliflower mash for extra comfort
- Fermented vegetables like sauerkraut for a tangy contrast
For a more indulgent version, serve your pie with Paleo gravy or a spoonful of homemade tomato relish (using nightshade-free options if needed).
Celebrating Tradition Without Compromise
This Paleo Aussie Meat Pie recipe proves that you don’t have to give up your childhood favourites when you move to a healthier lifestyle. In fact, reinventing these classics can be a rewarding experience, helping you feel more connected to your roots while still honouring your health goals.
Customising Your Pie
One of the joys of cooking at home is customisation. You can easily adapt this meat pie based on what you have on hand or your personal preferences. Try these variations:
- Swap the beef for lamb mince or shredded chicken for a different twist.
- Add diced veggies like carrot, zucchini or spinach for more texture and nutrition.
- Use mashed pumpkin or parsnip instead of sweet potato for a slightly different flavour profile.
- Make it mini: Create smaller, hand-held versions of the pie — perfect for entertaining or kids’ lunchboxes.
A Paleo Pie to Be Proud Of
Whether you're new to Paleo or a seasoned follower, this Aussie Meat Pie recipe is proof that you don't have to sacrifice tradition for health. It’s nourishing, satisfying, and full of familiar flavours that’ll please even the non-Paleo crowd. Best of all, it’s a reminder that eating well doesn’t have to mean giving up the foods you love — just learning how to reinvent them.
Tell Me How Yours Turned Out!
Have you made this meat pie? Did you tweak the ingredients or try a variation? I’d love to hear how it went. Whether it was for a footy night, a family lunch, or a quick midweek dinner, leave a comment below with your thoughts and any tips you’d add for other readers.