Black Sea Charcoal-Grilled Meatballs from Trabzon

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Akçaabat Köfte is a celebrated Turkish meatball specialty from the Black Sea coast of Trabzon, prized for its signature springy, almost bouncy texture. The meat is kneaded for a long time, then shaped into elongated ovals and grilled over charcoal until smoky. Served simply with sumac-dressed raw onions, charred green peppers, and crusty bread, it's a roadside classic along the entire Black Sea region.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 10 gCarbs
• 2 gFiber
• 3 gSugar
• 38 gProtein
• 720 mgSodium
• 580 mgPotassium
• 65 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the meatballs

• 500 g (1.1 lb) ground beef, about 15-20% fat
• 1 small onion (about 90 g), finely grated and drained
• 2 garlic cloves, minced
• 1 thick slice day-old white bread, crusts removed, soaked in water and squeezed dry
• 1 large egg
• 1 tsp fine sea salt
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 2 tbsp finely chopped flat-leaf parsley

For serving

• 1 large red onion, sliced into thin rings
• 2 tsp ground sumac, plus extra for sprinkling
• 4 green pointed peppers (sivri biber)
• 1 lemon, cut into wedges
• 1 loaf pide or crusty country bread, warmed

Directions

1. In a large mixing bowl, combine the ground beef, grated onion, garlic, squeezed bread, egg, salt, black pepper, cumin, and parsley. Mix by hand until just combined.
2. Knead the mixture by lifting and throwing it back into the bowl for 15-20 minutes, until it becomes very sticky, elastic, and pulls cleanly away from the sides of the bowl. This step is essential for the signature springy Akçaabat texture.
3. Cover the mixture and refrigerate for at least 1 hour, or ideally overnight, to let the flavors meld and the proteins relax.
4. With wet hands, divide the mixture into 8 equal portions (about 90 g each) and shape each one into a smooth, elongated oval about 10 cm long and 3 cm thick. Keep them covered while you heat the grill.
5. Light a charcoal grill and cook until the coals are covered with white ash and the heat is medium-hot, about 200°C (400°F). Place the meatballs on the grate and grill for 6-7 minutes per side, turning carefully with tongs, until well-charred outside and cooked through (internal temperature 71°C / 160°F).
6. While the köfte cook, toss the onion rings with the sumac in a small bowl and massage gently for 1 minute; the salt and acid will soften them.
7. Grill the green peppers alongside the meatballs in the last 5 minutes, turning until blistered and charred on all sides.
8. Serve the köfte hot on a warm plate, topped with the sumac onions and a sprinkle of extra sumac. Add the charred peppers, lemon wedges, and torn bread alongside.

Cook’s Notes

• The 15-20 minute knead is non-negotiable: it develops myosin proteins that give Akçaabat köfte its famously springy, almost sausage-like bite.
• Use beef with around 15-20% fat. Too lean and the köfte turn dry; too fatty and they won't hold their shape over the grill.
• Soaking and squeezing the bread (rather than using dry breadcrumbs) keeps the interior moist and tender without making it dense.
• Wet your hands frequently when shaping so the sticky mixture slides off cleanly and you get a smooth, even surface.
• If using a stovetop grill pan instead of charcoal, preheat it thoroughly and lightly oil the surface; brush the köfte with a little neutral oil for better browning.

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