Turkish Meatballs (Köfte)
Recipe by Yağmur Şapçı
Köfte is a beloved staple of Turkish cuisine, enjoyed by all ages and perfect for any meal. Make it ahead, store it in the refrigerator, and you have a reliable option for busy days. It pairs beautifully with rice, pasta, or anything on hand. I once contributed this recipe to a friend’s wedding cookbook compiled by her mother-in-law, where it sat among cherished family dishes. Now I am sharing it here, hoping it finds a place in other kitchens and around other tables, just as it has at mine.
Course: SecondiCuisine: TurkishDifficulty: Easy
Servings
+
-
4
servingsPrep time
20
minutesCooking time
15
minutesTotal time
35
minutesIngredients
500 g 500 minced meat, preferably a mix of beef and lamb
1 small 1 onion, very finely grated
1 1 egg
60 g 60 breadcrumbs
2 tsp 2 ground cumin
1 tsp 1 salt
1/2 tsp 1/2 black pepper
1 tbsp 1 olive oil, for mixing
Directions
- Place the minced meat in a large bowl. Add the grated onion, egg, breadcrumbs, cumin, salt, black pepper, and olive oil. Mix everything well with your hands until the mixture becomes smooth and slightly sticky.
- Let the mixture rest for about 10 minutes if you have time. Then shape it into small oval or round meatballs. If the mixture feels too soft, add a little more breadcrumbs.
- Heat a pan over medium heat and cook the köfte for a few minutes on each side until browned and cooked through.
Equipment
- Large mixing bowl
- Grater
- Frying pan
Notes
- Make it ahead and store it in the refrigerator for a reliable option on busy days.
- It pairs beautifully with rice, pasta, or anything on hand.