Turkish Kofte Meatballs

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Juicy Turkish kofte are seasoned ground lamb and beef meatballs infused with grated onion, garlic, parsley, and warm spices like cumin and paprika. Shaped by hand and pan-seared until deeply browned, they are traditionally served with a cool garlic-yogurt sauce, flatbread, and a simple salad.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 29 gFat
• 10 gSaturated Fat
• 16 gCarbs
• 2 gFiber
• 4 gSugar
• 30 gProtein
• 620 mgSodium
• 480 mgPotassium
• 135 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the meatballs

• 1 lb (450 g) ground lamb or beef (or a 50/50 mix)
• 1 small yellow onion, finely grated and squeezed dry
• 2 cloves garlic, finely minced
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 1/2 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground coriander
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the garlic-yogurt sauce

• 1 cup plain whole-milk Greek yogurt
• 1 small clove garlic, grated to a paste
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt
• 2 tbsp chopped fresh mint or dill

For cooking and serving

• 2 tbsp olive oil
• 1 lemon, cut into wedges
• 1 small handful chopped parsley
• Warm flatbread, for serving

Directions

1. In a large bowl, combine the ground meat, grated onion, garlic, breadcrumbs, egg, parsley, cumin, paprika, coriander, salt, and pepper. Mix with your hands just until evenly blended; do not overwork or the kofte will turn dense.
2. Cover and refrigerate the mixture for 15 minutes to let the flavors meld and the breadcrumbs hydrate, which helps the patties hold their shape during cooking.
3. While the mixture chills, whisk together the yogurt, grated garlic, olive oil, lemon juice, salt, and mint in a small bowl. Cover and refrigerate until ready to serve.
4. Divide the meat mixture into 12 equal portions. With damp hands, shape each portion into an oval or short log about 3 inches long, pressing gently so the surface is smooth and there are no cracks.
5. Heat the olive oil in a large cast-iron or heavy skillet over medium heat until shimmering. Add half the kofte and cook without moving for 3 to 4 minutes, until a deep brown crust forms on the bottom.
6. Turn the kofte and cook another 3 to 4 minutes on the second side, turning once more to brown the edges, until cooked through and the interior reads 160°F (71°C) on an instant-read thermometer. Repeat with the remaining kofte.
7. Transfer the cooked kofte to a platter, squeeze lemon wedges over them, and scatter with chopped parsley. Serve hot with the cold garlic-yogurt sauce and warm flatbread on the side.

Cook’s Notes

• For the juiciest kofte, use ground meat with about 15 to 20 percent fat; very lean beef will make the patties dry.
• Grilling over medium-hot coals is the most traditional method: cook on a lightly oiled grate for 3 to 4 minutes per side.
• Wet your hands when shaping the kofte to prevent the mixture from sticking and to keep the surface smooth.
• Make a small indentation in the center of each patty with your thumb before cooking so they stay flat and even as they brown.
• Leftover cooked kofte keep in the fridge for 3 days and are excellent sliced into a pita with salad and yogurt sauce.

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