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Middle Eastern & Mediterranean

Turkish Köfte (Meatballs)

Turkish Köfte, also known as meatballs, is a beloved dish bursting with bold flavors and comforting textures. These perfectly seasoned ground meatballs are tender on the inside with a slight crispy edge, making them ideal for casual family dinners, festive gatherings, or any occasion that calls for hearty, savory bites.

Originating from the rich culinary traditions of Turkey, Köfte has a history that dates back centuries. The word 'Köfte' comes from Persian origins, meaning 'ball' or 'pattie,' and over time, countless regional variations have emerged. This dish's enduring popularity lies in its simple ingredients and versatile nature—served as street food, main course, or part of a mezze platter, Turkish Köfte remains a timeless classic enjoyed across generations.

Prep time: 20 minCook time: 15 minTotal time: 35 minCalories: 250 kcal

Turkish çiğ köfte.jpg by E4024 is licensed under CC BY-SA 4.0

Ingredients

  • 1 lb ground beef or lamb
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 1/4 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 1/2 cup water or beef broth
  • Lemon wedges (for serving)

Instructions

  1. In a large bowl, combine ground meat, grated onion, minced garlic, breadcrumbs, chopped parsley, cumin, paprika, cinnamon, salt, and pepper.
  2. Mix thoroughly with your hands until all ingredients are well incorporated.
  3. Shape the mixture into small, oval-shaped meatballs or patties, about the size of a golf ball.
  4. Heat olive oil in a skillet over medium heat. Add the Köfte in batches, avoiding overcrowding the pan.
  5. Cook the meatballs, turning occasionally, until they are browned on all sides and cooked through, about 8-10 minutes.
  6. Pour in water or beef broth, cover the skillet, and let simmer for another 5 minutes to absorb flavors and keep the meatballs moist.
  7. Remove from heat and serve hot, garnished with extra parsley and lemon wedges on the side.