Turkish Meatballs – Beef Kofta Recipe – Turkey Special
Turkish meatballs or beef kofta: simple to prepare, consistently delicious, and ideal for any occasion.
- 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:
Freezing Uncooked Meatballs: Shape the meat mixture into balls and arrange them on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the meatballs are firm. Once firm, transfer the meatballs into airtight containers, separating layers with parchment paper to prevent sticking. Freeze for up to two months. When ready to use, thaw the meatballs slowly in the refrigerator, ideally overnight.
