Turkish Meatballs (Köfte)

My mother was a working mom. For all of her adult life, she went to work at 8 in the morning and came back at 6 each evening. Every day, after she walked into the house, she put on her apron and called me into the kitchen so that we could start cooking together. It was my favorite time of the day. She was the chef, and I was the apprentice.

In my younger years, I was responsible for salads. But once I reached my teenage years, she taught me how to make some of the more complicated dishes. This recipe for Turkish meatballs, or as we call them, köfte, was the first grown-up dish I learned from her. 

Even now, many years later, every time I make these, the smell that fills my kitchen reminds me of those magical days of my childhood.

About This Turkish Meatball Recipe

If you have ever been to Turkey, you know that Turks love their meatballs. It is our version of a go-to weeknight dinner, as it is quick and easy to make and requires only a few ingredients. 

Now, you might be wondering: how are they different from your usual American-style meatballs? 

Unlike American-style meatballs, which are often baked or simmered in tomato sauce and served with pasta, Turkish meatballs (köfte) are typically pan-fried or grilled, shaped into small, slightly flattened patties, and enjoyed with rice, bulgur pilaf, fresh salad, or bread. 

They use fewer fillers, relying mainly on ground meat, onion, and warm spices such as cumin, coriander, red pepper flakes, and black pepper for flavor, with parsley added for freshness.

Ingredients for Turkish Meatballs

Now, you might look at the recipe below and tell me that there are more than “just a few ingredients,” and you would be right. Although authentic Turkish meatballs are typically made with ground beef, onion, stale bread, egg, salt, and pepper, my mother would also always add garlic, cumin, and parsley. 

You can find the full list of ingredients in the recipe card below, but below are a few helpful information from my recipe testing:

Ground beef: I prefer using 85% lean and 15% fat organic ground beef, which is usually how it is sold in most supermarkets. However, if you have a local butcher, you can ask them to grind it fresh for you and add a bit more fat, somewhere around 80% lean ground beef to 20% fat. 

Alternatively, you can also use half ground beef and half ground lamb, which gives the meatballs a richer taste.

Baking soda: Adding a pinch of baking soda is something I learned from my mom. It was her little secret for making the most tender Turkish meatballs. Just a small amount helps the kofte hold their shape while remaining soft, tender, and juicy. And don’t worry, you won’t taste the baking soda in the finished dish.

Breadcrumbs: You can use regular, seasoned, or panko breadcrumbs. Through testing, I found that about half a cup is just right. Using too little can result in a slightly loose meat mixture, while using too much can make the meatballs too dense. For a gluten-free version, swap the breadcrumbs with two tablespoons of chickpea flour.

Spices: The traditional Turkish kofte spice mix is simple: cumin, kosher salt, and freshly ground black pepper.

That alone gives the meatballs their signature taste, but you can add more flavor by also adding dried thyme, coriander, chili powder, and red pepper flakes (traditionally Urfa biber or Aleppo pepper) for a bit of heat.

Onion: A small white or yellow onion helps tenderize the meat, but the trick is to grate the onion and then squeeze out the liquid using a strainer. I know it is an extra step, but removing the juices prevents meatballs from falling apart or turning soggy.

Alternatively, you can use a finely chopped onion, but it won’t blend in as seamlessly into the meatball mixture.

Though not traditional, red onion can also be used, but your meatballs would have a slightly sweeter onion flavor.

Garlic: I usually mince the garlic cloves as finely as possible so it blends right into the meat. If you don’t have fresh garlic on hand, you can use ½ teaspoon of garlic powder. 

Herbs (optional): Fresh Italian parsley is the most common herb you’ll find in köfte. You can also try adding a little fresh dill or mint.

How To Make This Recipe – Step-by-Step Instructions

Step 1 – Prep the onion and garlic: Using the large holes of a box grater, shred the onion right over a strainer. Then press out the extra juice with the back of a spoon or with your hands. 

It might feel like an extra step, but it makes all the difference, as too much liquid will make the mixture fall apart. Mince the garlic as finely as possible so it melts right into the meat. 

Step 2 – Mix: In a large bowl, combine the grated onion with the ground beef, bread crumbs, garlic, egg, baking soda, parsley, and spices. I always mix gently with my hands, because it helps me feel when everything is evenly blended without overworking the meat.

Step 3 – Shape the meatballs and let them rest: Divide the mixture into 15 even portions, about two to three tablespoons each. Roll into balls, then flatten them slightly between your palms. That’s the classic Turkish way. A little olive oil on your hands makes this easier and keeps the mixture from sticking.

Cover and let the meatballs sit in the fridge for at least an hour. 

This was another tip I learned from my mom. Letting the meatballs rest helps the spices and onion tenderize the ground beef, making it even more delicious.

Step 4 – Cook the köfte: A grill pan works wonderfully for cooking the meatballs, but a cast-iron skillet or a non-stick skillet works just as well. And if it’s summertime, I would recommend grilling them outside. 

No matter which method you use, the trick is to cook the kofte for 7-8 minutes while turning every few minutes and gently pressing them down with the back of a spatula as they cook. 

Doing so prevents them from burning and gives you that even browning on the outside while keeping the inside juicy.

Step 5 – Rest before serving: Once the meatballs are cooked through, transfer them to a platter, cover loosely with foil, and let them rest for a few minutes. Letting it rest locks in the juices so your köfte stays tender and moist instead of drying out.

Step 6 – Make the yogurt sauce (Optional): In my family, Turkish meatballs were almost always served with yogurt. Following in my mom’s footsteps, I like to serve it on top of my yogurt tahini sauce. It’s made with yogurt, tahini, lemon juice, garlic, salt, and pepper, and it beautifully balances the spices in the meatballs.

Step 7 – Assemble and Garnish (Optional): Spread the tahini on a plate, top it off with a couple of meatballs, and garnish with pine nuts, pomegranate seeds, and some chopped parsley.

How to Make Ahead, Store, and Freeze

This Turkish meatball recipe is the ultimate Turkish meal prep dish, as it gets better as it sits and freezes beautifully. It is wonderful to have some stocked in your fridge/freezer for those nights when you need something quick and easy. 

Here is how I do it:

Make ahead: Shape the meatballs, place them on a parchment-lined baking sheet, cover with stretch film, and refrigerate for up to 24 hours.

Storing leftovers: Cooked köfte keeps well in an airtight container in the fridge for 3 to 4 days. You can enjoy them warm or cold. 

Reheat: The best way is on the stovetop with a splash of water in the pan. The steam warms them through while keeping them tender. You can also reheat them in a 300°F (149°C) oven for 5-10 minutes.

Freeze (raw or cooked):

• Raw: Place the shaped meatballs on a parchment-lined sheet pan and freeze until firm. Once frozen, transfer them to a freezer bag or airtight container, layering with parchment. They’ll keep for up to 2 months. Thaw overnight in the fridge before cooking.
• Cooked: Store in a freezer-safe container, pressing out as much air as possible to prevent freezer burn. They should last for about 2 months.

What To Serve with Köfte (Turkish Meatballs)

One of the best things about Turkish meatballs is how versatile they are. You can serve them as part of a big family dinner, tuck them into a wrap, or pair them with your favorite sides for an easy weeknight meal. Here are some of my favorite ways to enjoy them:

• Yogurt Sauces: Köfte and yogurt are a classic match. I love serving mine with my creamy Yogurt Tahini Sauce made with Greek yogurt or with this Tzatziki sauce for something extra refreshing.
• Salads: Serve köfte with a quick salad for a lighter, protein-rich dinner. I like a light Turkish Shepherd Salad in summer, or a Spicy Ezme if I’m craving some heat. For something more filling, Piyaz (Turkish White Bean Salad) is a 10-minute dish I often add to the table.
• Grains: In Turkey, köfte is almost always served with Rice with Vermicelli, which is light and fluffy, or Bulgar Pilaf, which is even more traditional. Either one makes the meal feel complete.
• Bread & wraps: I love wrapping kofte in warm Lavash Bread with a spread of my Mediterranean Hummus, or stuffing them into soft Homemade Pita Bread with roasted veggies and yogurt sauce.
• Drinks: For the most authentic Mediterranean experience, serve köfte with a cold glass of Ayran, Turkey’s beloved salty yogurt drink. It’s light, tangy, and the perfect way to cool down the spices in the meatballs.

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More Authentic Turkish Recipes to Try

If you loved this Turkish meatball recipe, here are a few other meat dishes from Turkish cuisine you might enjoy:

• For another easy meatball recipe, try my Ground Chicken Kofta, which is light, juicy, and perfect for weeknights.
• If you like bold and smoky flavors, Lamb Adana Kebab is a spicy ground meat kebab that’s a staple at Turkish grills.
• For a comforting vegetable dish, try Turkish Stuffed Eggplant, an iconic eggplant recipe that is known as karniyarik.

For even more inspiration, check out our collection of over 60 Turkish Recipes, created for home cooks who want to explore Turkish cuisine.

This recipe was originally published in January 2018. It has been updated with more helpful information and step-by-step photos in September 2025.

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Turkish Meatballs Kofte Recipe

4.64 from 11 votes

By: Aysegul Sanford

Yields15 meatballs

Prep Time20 minutes mins

Cook Time20 minutes mins

Resting time1 hour hr

Total Time1 hour hr 40 minutes mins

Growing up in Turkey, Turkish Meatballs were a favorite in our house. Made with only a few ingredients, these spicy meatballs are my go-to recipe whenever I miss home. 

Ingredients 

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For The Turkish Meatballs

• ▢ 1 medium-size onion, peeled
• ▢ 1 pound ground beef, 85% lean 15% fat, preferably freshly ground & organic
• ▢ 1/2 cup breadcrumbs, or panko breadcrumbs
• ▢ 2 cloves garlic, minced
• ▢ 1 large egg
• ▢ 1 teaspoon ground cumin
• ▢ ¼ teaspoon baking soda
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon black pepper, freshly ground
• ▢ ¼ cup fresh Italian parsley, chopped (optional)

To Serve (Optional for 4 servings)

• ▢ 1 cup Tahini Yogurt Sauce
• ▢ 2 tablespoons pine nuts
• ▢ 2 tablespoons pomegranate arils
• ▢ 1 tablespoon fresh parsley, chopped

Instructions 

• Using a box shredder or a food processor, grate the onion. Pass it through a strainer to remove its juices.
  
• Transfer the onion to a large bowl. Add in the ground beef, breadcrumbs, garlic, egg, cumin, baking soda, salt and black pepper. If using, add in the Italian parsley into the bowl.
• Use your hands to thoroughly mix. I usually mix it for 5-7 minutes to ensure that all the ingredients are thoroughly mixed.
  
• Divide meatballs into 15 portions (like seen in the video and/or in the photo above)  and roll each portion into a small ball. Each ball should be somewhere between 2 ½ or 3 tablespoons. Lightly flatten each ball in the palm of your hands. Continue with the rest of the meat.
• Cover it with stretch film and place in the fridge for an hour or overnight (no more than 24 hours.)
• Heat 1 tablespoon olive oil in a 12-inch grill or cast iron pan until it is shimmering hot.
  
• Add in the meatballs and cook for 7-8 minutes, turning them several times as they cook to prevent them from burning.  Use a spatula to lightly press as they cook.
• If you have a smaller pan, you might have to do this in two batches.
• Transfer cooked meatballs into a platter, cover with aluminum foil, and let it sit 5 minutes before serving.
• If you prefer to serve like I did, spread a dollop of Tahini Yogurt Sauce at the bottom of a plate and add 3 meatballs in the middle. Garnish it with pine nuts, pomegranate arils, and chopped fresh parsley.
  

Video

Notes

• Yields: This recipe makes 15 Turkish meatballs. The nutritional data below is per kofta and does not include the calories coming from the Tahini Yogurt Sauce.
• Storing: Bring leftover kofte to room temperature and store in an airtght container for upto 3 days in the fridge.
• Freezing: These meatballs freeze very well. Simply, make a big batch, shape it into balls, layer them between parchment papers in airtight containers, and freeze them for up to 2 months. A day before you are ready to serve, let them thaw in the fridge, and cook as directed.
• Grill pan or cast iron skillet: As you can see in the video, I used a grill pan, but you can also use a cast iron skillet or better yet, come summertime, grill them outside.
• Let them rest: The trick to prevent them from burning is to turn them every few minutes and gently press them with the back of a spatula as they cook. This way, both the inside and the outside of the meatballs will cook evenly. As in all meat dishes, after they are cooked, cover them with foil, and let them sit for a few minutes to make sure that all of their juices will remain in the meat.
• I served my Turkish Meatballs with a dollop of Tahini Yogurt Sauce, but you can serve them with, pretty much, any starch as you like: Mashed potatoes, rice, pasta, quinoa, etc.

Nutrition

Calories: 118kcal | Carbohydrates: 5g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 239mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Cuisine: Turkish

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