These are the well-known Turkish Kofta, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.
Provided by Jenny Sanders
Categories Lamb/Sheep
Time 35m
Yield 36 meatballs, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
- Whizz until finely crumbed.
- Add the ground lamb and the egg, and process until blended.
- Add the spices, garlic and parsley.
- Process the meat well to achieve a fine texture.
- Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
- You may cook them at once, or refrigerate the mixture for several hours.
- (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
- The meatballs should be stirred several times, the patties turned once.
- Remove them with a slotted spoon to drain.
- Serve the meatballs hot or at room temperature as an appetizer.
- Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.
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Sotiraq Petani
[email protected]These meatballs were a hit with my family. Even my picky eater loved them. I'll definitely be making them again soon.
Chadrick Ellis
[email protected]I'm always looking for new recipes to add to my repertoire, and these Turkish meatballs definitely fit the bill. They're easy to make, delicious, and a great way to change up your usual meatball routine.
ALAE LEGEND
[email protected]I served these meatballs with rice and a side salad. It was a delicious and satisfying meal.
Jubran Khled
[email protected]I made these meatballs in my air fryer, and they turned out perfectly. They were crispy on the outside and juicy on the inside.
Dan Johnson
[email protected]These meatballs were a bit spicy for my taste, but I still enjoyed them. I'll definitely be making them again, but I'll use less chili powder next time.
Isaac Ramos
[email protected]I'm not a huge fan of cumin, but I decided to give this recipe a try anyway. I'm glad I did! The cumin flavor was subtle and well-balanced with the other spices.
Divine Nwachukwu
[email protected]These kofte were a great way to use up some leftover beef and lamb. They were easy to make and turned out really well.
Angie ponce
[email protected]I'm always looking for new and exciting meatball recipes, and this one definitely fits the bill. The meatballs were so tender and juicy, and the sauce was incredibly flavorful.
Saba Samad
[email protected]I made these meatballs for my Turkish friend, and she said they were the best she's ever had. I'm so glad I tried this recipe.
Levi Hanlen
[email protected]The flavors in these meatballs are incredible. The combination of beef, lamb, and spices is perfect. I highly recommend this recipe.
Osaah Florence
[email protected]I love how easy these meatballs are to make. I was able to whip them up in no time, and they turned out perfectly. I'll definitely be making them again for my family.
Musika Mulaudzi
[email protected]These kofte were a hit at my dinner party. Everyone raved about how delicious they were. I'll definitely be making them again soon.
Abdul Rehman Rajpoot
[email protected]I've tried several Turkish meatball recipes, but this one is by far the best. The meatballs were perfectly cooked and the sauce was rich and flavorful. Definitely a keeper!
Joel Williams
[email protected]I'm not usually a fan of meatballs, but these Turkish kofte were a game-changer. They were so juicy and flavorful, and the mint and cumin gave them a unique and refreshing taste.
Choice Wisely
[email protected]These Turkish meatballs were delightful! The flavors and textures were on point. I especially loved the combination of the tender beef and the crispy exterior.