Köfte are meatballs from Turkish cuisine. Traditionally they’re made from a mix of ground lamb and beef and seasoned with cumin. We usually use just ground beef, plus onions, garlic, parsley, paprika and a splash of good olive oil. In summer we simply grill them and serve them with fresh tzatziki and flatbread or baguette. And if the weather doesn’t play along, you can just as easily fry the Turkish meatballs in a pan.
Köfte – Turkish Meatballs
Ingredients
- 1 kg ground meat, beef, or a mix of beef and lamb
- 2 small onions
- 2 garlic cloves
- 1 bunch parsley
- 1 tsp ground cumin
- 1 tsp hot paprika
- 1 tsp sweet paprika
- 1 tsp salt
- 4 tbsp olive oil
- pepper
Nutrition per piece, approx.: 257 kcal16 g protein2 g carbs20 g fat1 g fiber
Estimates, calculated from the ingredients.
Instructions
- Dice 2 small onions very finely.
- Press 2 garlic cloves through a garlic press or dice them very finely as well.
- Wash 1 bunch parsley, shake dry and chop finely.
- Put 1 kg ground meat in a large bowl and add the prepared onions, garlic and parsley. Season with 1 tsp ground cumin, 1 tsp hot paprika, 1 tsp sweet paprika, 1 tsp salt and pepper.
- Mix everything with your hands, working in 4 tbsp olive oil as you go.
- Shape the mixture into about 12 oval meatballs and chill them in the fridge for 30–60 minutes.
- Cook the köfte on the grill or in a pan (about 10–15 minutes).
- Serve with tzatziki or a dip made from yogurt, lemon, garlic, parsley and mint.
Tips
- Make a double batch right away – köfte taste fantastic the next day too, cold or reheated, whichever you prefer.
- They’re also perfect for a buffet or a picnic.
- Chilling the meatballs in the fridge before cooking keeps them from falling apart.
- You can leave out the olive oil if you want to save calories. But it adds great flavor and makes the köfte juicier.
- When grilling, we use a grill mat so the köfte don’t stick to the grate. Keep the lid open, though, so they get seared rather than steamed 🙂
- Storage: Cooked köfte keep for 2 to 3 days in the fridge and for about 3 months frozen individually.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Köfte (Turkish Meatballs)
Which ground meat should I use for köfte?
Traditionally, kofta and köfte are made with a mix of ground lamb and beef. Pure ground beef works just as well. The olive oil makes the meatballs especially juicy.
Why do I chill the köfte before cooking?
Chilling firms up the köfte so they don’t fall apart when frying or grilling. Plan for 30 to 60 minutes.
What goes well with köfte?
Serve them with tzatziki or a yogurt dip with lemon, garlic and mint, plus flatbread. A spiced carrot salad with dates is also delicious.
How long do köfte keep in the fridge?
Cooked köfte keep for 2 to 3 days in a sealed container in the fridge. They’re also delicious cold, for example in flatbread. To reheat, warm them briefly in a skillet or in the oven.
Can I freeze köfte?
Yes, köfte are great for freezing. Freeze them individually on a tray first, then transfer them to a freezer bag. They’ll keep for about 3 months. Thaw them in the fridge and reheat thoroughly in a skillet.
