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Kofte – Turkish Meatballs Recipe

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4.3 from 74 reviews

Kofte, or Turkish meatballs, are flavorful, spiced ground beef patties that are tender and juicy. This recipe combines ground beef with onions, garlic, breadcrumbs, and a mix of traditional spices such as cumin, dried thyme, and red pepper flakes, creating a deliciously aromatic dish perfect for grilling or stovetop cooking. Served as a main dish alongside rice, salad, or pita bread, these kofte offer an authentic taste of Turkish cuisine.

Ingredients

Meat Mixture

  • 2 pounds ground beef (80% lean)
  • ½ cup breadcrumbs
  • 2 medium onions, pureed
  • 4 cloves garlic, mashed (optional)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon chili powder (optional)
  • ¼ cup water
  • 1 teaspoon baking soda
  • 1 teaspoon lemon juice

Instructions

  1. Prepare the meat mixture: In a large bowl, combine the ground beef with pureed onions, mashed garlic (if using), breadcrumbs, salt, black pepper, cumin, red pepper flakes, dried thyme, chili powder, baking soda, lemon juice, and water. Mix thoroughly by hand or with a spoon until all ingredients are evenly incorporated and the mixture is smooth.
  2. Form the meatballs: Divide the meat mixture into small, evenly sized portions. Shape each portion into oval or round patties about 2 to 3 inches in diameter, ensuring they are compact but not overly compressed to keep them tender when cooked.
  3. Cook the kofte: Heat a large skillet or grill pan over medium-high heat. Lightly oil the surface to prevent sticking. Place the kofte patties on the skillet or grill pan, spacing them so they do not touch. Cook each side for 4 to 5 minutes or until browned and cooked through, with an internal temperature of 160°F (71°C). Cooking time may vary depending on thickness. Avoid pressing the patties down to retain juiciness.
  4. Serve: Once cooked, remove the kofte from the heat and let them rest for a few minutes. Serve warm with traditional accompaniments such as rice pilaf, grilled vegetables, fresh salad, or pita bread and yogurt-based sauces like tzatziki.

Notes

  • For extra flavor, allow the meat mixture to rest in the refrigerator for 1-2 hours before shaping and cooking.
  • The garlic, red pepper flakes, and chili powder are optional but add depth and a mild heat to the kofte.
  • Breadcrumbs help bind the meat mixture and keep the kofte tender. If you prefer gluten-free, substitute with gluten-free breadcrumbs or omit and adjust liquid as needed.
  • Baking soda helps to tenderize the meat and improve texture.
  • Use a meat thermometer to ensure safe cooking and prevent overcooking.

Find it online: https://justsosavory.com/kofte-turkish-meatballs-recipe/