Turkish Meatballs – Beef Kofta Recipe – Turkey Special
Turkish meatballs, known as köfte, are a staple in Turkish cuisine, celebrated for their rich flavors and versatility. Made primarily from ground beef, these meatballs are seasoned with a blend of spices, herbs, and sometimes vegetables, then shaped into patties or logs. They’re traditionally grilled or baked, resulting in a juicy interior with a slightly crispy exterior. Often served with flatbreads, rice, or salads, Turkish meatballs offer a delightful taste of Turkey’s culinary heritage.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Turkish Meatballs - Beef Kofta Ingredients :
- 1 pound (450 grams) ground beef
- 1 onion, approximately 75 grams (2.6 ounces)
- 3 cloves of garlic
- 1 large egg
- 2 ounces (60 grams) white bread, weight after removing the crust (equivalent to 1-2 slices, depending on size)
- 2 tablespoons chopped parsley
- 3/4 teaspoon Turkish red pepper flakes
- 1 teaspoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon allspice
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground black pepper
- 1/2 to 3/4 teaspoon fine sea salt
How to Make Turkish Meatballs - Beef Kofta
Combine: Place the ground beef in a bowl. Grate the onion and garlic cloves, adding them to the bowl along with the chopped parsley. Lightly beat the egg and crumble the crustless white bread by hand or using a food processor. Add both to the bowl along with the red pepper flakes, cumin, coriander, allspice, baking soda, salt, and pepper.
Mix thoroughly using your hands for at least 3-4 minutes. You can cover and refrigerate the mixture at this point and cook the meatballs several hours later.
Shape small meatballs, making approximately 30-35 of them.
Fry meatballs: Heat one tablespoon of oil in a large non-stick or cast iron pan over medium heat. Fry the meatballs in two batches for about 8-10 minutes, turning every few minutes to ensure even cooking and prevent sticking or excessive browning. Lower the heat slightly if the koftas are browning too quickly before cooking through.
Check doneness after 7-8 minutes by cutting into one kofta in the middle.
For the second batch, add the remaining tablespoon of oil to the pan and repeat the frying process.
Bake: Alternatively, preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Arrange the meatballs on a baking tray lined with parchment paper and bake for 13-15 minutes until fully cooked but not overdone.
Recipe Note:
Meat Selection: For the best texture and flavor, use ground beef with a fat content of around 80%.
Binding Agents: Incorporating breadcrumbs or soaked stale bread helps bind the mixture and keeps the meatballs moist.
Spice Adjustments: Common spices include cumin, paprika, and black pepper. Adjust the quantities to suit your taste preferences.
Cooking Methods: While grilling imparts a smoky flavor, baking is a convenient alternative that still yields delicious results.
Serving Suggestions: Pair the meatballs with a side of yogurt, fresh salad, or stuffed flatbreads for a complete meal.
