Tipp: Wähle im Druckdialog als Drucker „Als PDF speichern“, um das Rezept als PDF zu sichern. Am Handy: Teilen → Drucken → als PDF sichern.
Köfte – Turkish Meatballs
Zutaten
- 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.
Zubereitung
- 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.
Tipps
- 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.
Rezept von Homemadestuffwww.homemadestuff.blog