Turkish Meatballs {VIDEO}

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 kofte, 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 Meatballs 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 look at the recipe below and tell me that there are more than “just a few ingredients” – and you would be right. Though traditional Turkish meatballs are made with only ground beef, onion, stale bread, egg, salt and pepper, my mother would also always add garlic, cumin, and parsley. And so, I follow in her footsteps.

A Few Tips and Tricks For The Best Turkish Meatballs:

– I used 85% lean and 15% fat Organic ground beef. However, if you have a butcher who can ground it fresh for you, I recommend adding a little bit more fat. Ideally, 80% lean and 20% fat.

– In much the same way that Italians typically make their meatballs, you can mix 50% ground beef with 50% ground lamb for even more flavor.

– When I set out to make this recipe, I made a phone call to my mom’s best friend just for her to refresh my memory as I wanted make sure I was not missing anything. She told me that I should also use a little bit of baking soda to help them keep their shape, make them tender, and help them rise as they cook. She was right.

– After you mix all of the ingredients together, be sure to let it sit for a few hours. If you have time, allow the mixture to sit overnight in the fridge. The extra time spent in the fridge allows the ingredients to mingle and bring out the flavors that take these to the next level.

– You can also do what my mother used to do, which is: Make a big batch, shape it into balls, layer them in 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.

– 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 summer time, grill them outside.

– 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 aluminum 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.

If you liked this Turkish Meatballs kofte recipe you might also like

• Company Pot Roast
• Slow Cooked Beef Brisket Tacos
• Baked Ziti with Meat Sauce
• Meatball and Potato Bake
• Instant Pot Pot Roast
• Thai Steak Salad
• Beef Vegetable Soup
• Flank Steak Tacos Marinade

Other Turkish recipes you might also like:

• Turkish Coffee
• Turkish Lentil Soup
• Simit Recipe
• Bulgar Pilaf
• Mediterranean Hummus
• Borek Recipe
• Yogurt Dressing
• Green Beans Mediterranean Recipe
• Yogurt Tahini Dressing

Turkish Meatballs Kofte Recipe

By Aysegul Sanford

Yields: 15 meatballs

Prep Time: 2 hours hrs 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 2 hours hrs 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. 

4.60 from 10 votes

Print Recipe

Ingredients

For The Turkish Meatballs

• ▢ 1 medium-size onion peeled
• ▢ 1 pound ground beef 85% lean 15% fat, preferably freshly ground & organic
• ▢ 3/4 cup bread crumbs
• ▢ 2 cloves of garlic minced
• ▢ 1 egg
• ▢ 1 teaspoon 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, shred the onion. Pass it through a strainer to remove its juices.
• Transfer onion to a large bowl. Add in the ground beef, bread crumbs, garlic, egg, cumin, baking soda, salt and 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. Cover it with stretch film and place in the fridge for 2 hours or, if possible, let it sit overnight.
• 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.
• 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 before 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

• These meatballs freeze very well. Simply, make a big batch, shape it into balls, layer them in 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.
• 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 summer time, grill them outside.
• 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 aluminum 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.
• The nutritional data below does not include the calories coming from the Tahini Yogurt Sauce.

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

Course: Dinner

Cuisine: Turkish

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