Köfte Izgara (Turkish Grilled Meatballs)

🧂 Ingredients

• 600 g Ground beef(preferably 80/20 lean-to-fat ratio for best flavor and moisture)
• 1 Yellow onion(medium, finely grated (about 1/2 cup grated onion). Squeeze out excess liquid after grating.)
• 1/4 cup Fresh parsley(finely chopped)
• 1 tsp Ground cumin
• 1 tsp Salt(or to taste)
• 1/2 tsp Black pepper(freshly ground, or to taste)
• 2 slices Day-old bread(crusts removed, soaked in water for 5 minutes, then squeezed very dry)
• for serving Sumac onions(thinly sliced red onion mixed with sumac and a pinch of salt)
• for brushing Olive oil(optional, for grilling)

👨‍🍳 Instructions

1. 1

   Prepare the köfte mixture: In a large bowl, combine the ground beef, grated onion (ensure excess liquid is squeezed out), finely chopped parsley, cumin, salt, and black pepper. Add the squeezed-dry bread. Using your hands, mix all the ingredients thoroughly until just combined. Be careful not to overmix at this stage.

   ⏱️ 5 minutes
2. 2

   Knead the mixture: Once combined, knead the mixture for about 5-7 minutes. This develops the proteins in the meat, creating a tender yet firm texture that holds its shape during grilling. The mixture should become slightly sticky and homogenous.

   ⏱️ 7 minutes
3. 3

   Rest the köfte mixture: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This resting period allows the flavors to meld and the mixture to firm up, making it easier to shape.

   ⏱️ 30 minutes
4. 4

   Shape the köfte: Lightly wet your hands to prevent sticking. Divide the mixture into 12 equal portions. Roll each portion into a ball, then flatten it into an oval shape, about 1-inch thick and 3-4 inches long. You can make a slight indentation down the center with your thumb to help them cook evenly.

   ⏱️ 10 minutes
5. 5

   Preheat the grill: Prepare your grill for direct, high-heat cooking. Aim for a temperature of around 230°C (450°F). Clean the grill grates thoroughly and lightly oil them to prevent sticking.

6. 6

   Grill the köfte: Place the shaped köfte onto the hot grill. Grill for approximately 5-7 minutes per side, or until nicely charred on the outside and cooked through. The internal temperature should reach 71°C (160°F) for safe consumption. Avoid overcrowding the grill; cook in batches if necessary. You can brush lightly with olive oil during grilling if desired.

   ⏱️ 10-15 minutes
7. 7

   Serve: Remove the köfte from the grill and let them rest for a few minutes. Serve hot, accompanied by the prepared sumac onions, fresh parsley, and warm flatbread or pita bread.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the best texture, ensure you knead the meat mixture thoroughly. This develops the gluten and creates a cohesive, tender köfte.
• ✓Grilling over high heat is crucial for achieving that signature char and smoky flavor. Don't be afraid of a little charring!
• ✓The sumac onions are a vital component, providing a bright, tangy contrast to the rich köfte. Prepare them while the köfte rests.
• ✓If you don't have a grill, you can pan-fry the köfte in a hot, lightly oiled skillet over medium-high heat until browned and cooked through.

🔄 Variations

• Add a pinch of red pepper flakes to the meat mixture for a touch of heat.
• Incorporate finely chopped garlic (1-2 cloves) into the mixture for added flavor.
• For a different presentation, thread the köfte onto skewers before grilling.

🥗 Nutrition

Per serving