Köfte (Turkish Grilled Meatballs)

🧂 Ingredients

• 300 g Ground beef(Preferably 80/20 lean-to-fat ratio for juiciness.)
• 200 g Ground lamb(Adds richness and traditional flavor.)
• 1 medium Yellow onion(Finely grated or minced. Grating releases more juice and integrates better.)
• 3 tbsp Plain breadcrumbs(Helps bind the mixture without making it dense.)
• 1 tsp Ground cumin(For earthy warmth.)
• 1/2 tsp Dried mint(Optional, but adds a classic Turkish touch.)
• 1/4 cup Fresh parsley(Finely chopped, for freshness and color.)
• 1 tsp Salt(Or to taste.)
• 1/2 tsp Black pepper(Freshly ground, or to taste.)
• 1 tbsp Olive oil(For brushing the grill or kebabs.)
• 4 pieces Pita bread(For serving, warmed.)
• 1/2 medium Red onion(Thinly sliced, for serving.)
• 1 medium Tomatoes(Sliced or diced, for serving.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Finely grate the yellow onion using a box grater or mince it very finely. Squeeze out any excess liquid if desired, though keeping some moisture is fine. Finely chop the fresh parsley.

   ⏱️ 5 minutes
2. 2

   Combine the ingredients: In a large bowl, combine the ground beef, ground lamb, grated onion, breadcrumbs, cumin, dried mint (if using), chopped parsley, salt, and black pepper. Mix gently with your hands until just combined.

   ⏱️ 3 minutes
3. 3

   Knead the mixture: Using your hands, knead the meat mixture for about 5-7 minutes. The goal is to develop the proteins, making the mixture slightly sticky and cohesive. This ensures the köfte hold their shape during cooking. Avoid overworking, which can make them tough.

   ⏱️ 7 minutes
4. 4

   Shape the köfte: Divide the mixture into 8 equal portions. Roll each portion into a log shape, about 4-5 inches long and 1 inch thick. Alternatively, flatten them into small oval patties. You can thread them onto skewers if desired (metal or soaked wooden skewers work best). Lightly brush the shaped köfte with olive oil.

   ⏱️ 10 minutes
5. 5

   Preheat the grill: Prepare your grill for medium-high heat. Aim for a temperature around 200-220°C (400-425°F). If using a charcoal grill, ensure the coals are glowing red with a light ash coating.

   ⏱️ 5 minutes
6. 6

   Grill the köfte: Place the shaped köfte directly on the preheated grill grates. Grill for approximately 5-6 minutes per side, or until nicely charred on the outside and cooked through. The internal temperature should reach at least 71°C (160°F). Avoid moving them too much initially to allow a good sear.

   ⏱️ 10-12 minutes
7. 7

   Rest and serve: Once cooked, remove the köfte from the grill and let them rest for a couple of minutes. Serve hot with warmed pita bread, thinly sliced red onion, and fresh tomato slices. A squeeze of lemon is also a nice addition.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the best texture, knead the meat mixture thoroughly until it becomes slightly sticky. This helps the köfte bind together.
• ✓Grate the onion instead of chopping it finely. This releases more flavor and moisture into the meat mixture.
• ✓Grill over medium-high heat to achieve a delicious char without overcooking the inside.
• ✓If not grilling, you can pan-fry the köfte in a lightly oiled skillet over medium-high heat for about 5-7 minutes per side.

🔄 Variations

• İnegöl köfte: A simpler version often made with only beef and breadcrumbs, with a distinct oval shape.
• Adana köfte: A spicier version, typically made with lamb and beef, seasoned with red pepper flakes.
• Izgara köfte: A general term for grilled köfte, often served with grilled vegetables.

🥗 Nutrition

Per serving