Turkish Köfte (Meatballs)

Depending on the region of Turkey, there are hundreds of variants based on the ingredients, preparation and shape. Turkish köfte consists of beef or lamb or a mixture of both with some spices and onion. Köfte is usually served as a main course, and with pilaf rice or fresh tomatoes, cucumbers or other refreshing vegetables can also be found as side dishes. The most popular side dish for Köfte is called “Piyaz” and is a kind of salad made of boiled beans & onion and sumac.

Prep time: 20 minutes

Cook time: 15 minutes

Serve: 20 meatballs

INGREDIENTS:

500 gr ground beef (20% fat) (or 250 gr ground lamb & 250 gr ground beef)
1 egg
Three slices of bread crumbs
1 medium size onion (grated)
1 grated garlic clove (optional)
Cumin
Black Pepper
Red Pepper (optional)
Dried Thyme
Salt

INSTRUCTIONS:

In a large bowl, combine ground beef, breadcrumbs (drizzled with some water and squeezed), grated onion, garlic, egg and spices.

Knead it about 5-6 minutes until combined in paste consistency.
Pat it down a couple of times.
If you have time, cover with cling film and rest in the fridge at least half an hour.
After resting time roll them into a ball that larger than walnut.
Heat olive oil in a cast iron pan or any non-stick pan on medium-high heat on the stove. Then reduce the heat to medium and fry the meatballs in batches.
Fry for about 3-4 minutes for each side until brown all sides. Rest them on a paper towel.
Alternatively, for baking in the oven; preheat oven to 200C/400F and bake for 20-25 minutes until both sides brown.
Or, in the same way, it is cooked on grill part.

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