Best 5 Kofte Turkish Meatballs Recipes

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**Kofte: A Journey Through Turkish Meatball Delights**

Kofte, the delectable Turkish meatballs, are a culinary treasure that has tantalized taste buds for centuries. These succulent orbs of minced meat, skillfully seasoned and grilled to perfection, embody the essence of Turkish cuisine, capturing the nation's rich culinary heritage and diverse flavors. From the classic "Izgara Kofte," grilled to smoky perfection, to the aromatic "Sulu Kofte," simmering in a rich tomato sauce, each variation of kofte offers a unique gustatory experience. But the journey doesn't end there. This article presents a diverse collection of kofte recipes, each with its own distinct character and charm. Discover the secrets of creating the perfect kofte, exploring variations like "Sogan Kofte," where minced meat is combined with onions for a sweet and savory symphony, or "Pirinçli Kofte," where rice adds a delightful textural contrast. Delve into the art of crafting the ultimate "Içli Köfte," where a crispy bulgur shell encases a flavorful meat filling, creating a symphony of textures and tastes. Prepare to embark on a culinary journey through the realm of Turkish meatballs, where every bite promises a burst of flavor and a glimpse into the vibrant tapestry of Turkish cuisine.

Here are our top 5 tried and tested recipes!

TURKISH MEATBALLS (KOFTA)



Turkish Meatballs (Kofta) image

If you are looking for a tasty main dish meal, try my new Turkish meatballs.

Provided by Will

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 24m

Yield 6

Number Of Ingredients 11

2 slices slightly stale whole wheat bread
1 pound lean ground lamb
1 egg
2 tablespoons chopped fresh parsley
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried mint
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil

Steps:

  • Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
  • Roll lamb mixture into small meatballs.
  • Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 4.8 g, Cholesterol 73.9 mg, Fat 11.6 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 284.3 mg, Sugar 0.6 g

MEDITERRANEAN KOFTA MEATBALLS



Mediterranean Kofta Meatballs image

For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 17

1 pound ground lamb
1 small onion, chopped
1/2 cup packed fresh parsley sprigs
1/4 cup fresh mint leaves
1 tablespoon minced fresh oregano
2 garlic cloves
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 tablespoon vegetable oil
Hot cooked couscous
1 cup plain Greek yogurt
2 plum tomatoes, cut into wedges
2 lemons, cut into wedges
3 tablespoons minced red onion
Fresh mint leaves

Steps:

  • Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

LAMB KöFTE WITH YOGURT SAUCE AND MUHAMMARA



Lamb Köfte with Yogurt Sauce and Muhammara image

Provided by Jean Thiel Kelley

Categories     Bake     Yogurt     High Fiber     Dinner     Ground Lamb     Bell Pepper     Pan-Fry     Healthy     Molasses     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 23

Yogurt sauce:
1 cup plain low-fat yogurt
2 tablespoons tahini (sesame seed paste)*
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Köfte:
2 pounds ground lamb
1/2 cup minced fresh mint
1/4 cup coarsely grated onion
4 garlic cloves, minced
3 tablespoons paprika
1 tablespoon ground cumin
11/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
12 5-to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)
2 tablespoons (or more) olive oil, divided
2 large onions, halved through core, cut crosswise into 1/4- to 1/3-inch slices
Muhammara:
1/2 cup finely chopped drained roasted red peppers from jar
1/2 cup water
2 tablespoons (or more) pomegranate molasses**
2 tablespoons chopped fresh Italian parsley

Steps:

  • For yogurt sauce:
  • Stir all ingredients in medium bowl to blend. Cover and chill.
  • For Köfte:
  • Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.
  • Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.
  • Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes.
  • Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
  • Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
  • For muhammara:
  • Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.
  • Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
  • Available at some supermarkets, natural foods stores, and Middle Eastern markets.
  • ** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

KOFTE - TURKISH MEATBALLS



Kofte - Turkish Meatballs image

I learnt to cook rustic dishes from Cyprus, (which I still make today). Here is my ex MIL's recipe for Kofte which I serve in pita bread and a salad.

Provided by SueVM

Categories     Lamb/Sheep

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs lean ground lamb (or beef)
1 medium onion, grated
1 cup white breadcrumb
1 tablespoon water
2 eggs
1/4 cup fresh parsley, finely chopped
1/4 cup of fresh mint, finely chopped (or 1 1/2 tablespoons of dried mint)
1/2 teaspoon salt (or to taste)
1/2 teaspoon white pepper

Steps:

  • In a bowl add all the ingredients and lightly combine mixture. Set aside in the fridge for the flavors to meld at least 2 to 4 hours.
  • Form the mixture into balls then roll between your palms into sausage shapes.
  • Add a little olive oil on a cookie sheet covered with foil and bake for 35 to 45 minutes at 350 degrees or until Kofte is cooked through.
  • Serve with pita bread and a salad.

Nutrition Facts : Calories 564.1, Fat 42.9, SaturatedFat 18.3, Cholesterol 230.3, Sodium 507.7, Carbohydrate 9.6, Fiber 1.2, Sugar 1.9, Protein 32.8

TURKISH MEATBALLS (KOFTA)



Turkish Meatballs (Kofta) image

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

1 cup fine fresh breadcrumb
1 lb lean ground lamb
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon allspice
1 teaspoon dried mint
2 cloves garlic
2 tablespoons parsley
1 egg
1 tablespoon olive oil

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.

Tips:

  • Choose the right ground meat: Kofte is traditionally made with a combination of ground beef and ground lamb. You can also use just ground beef or just ground lamb, but the combination of the two gives the meatballs the best flavor and texture.
  • Season the meatball mixture well: Kofte should be well-seasoned with a variety of spices, including cumin, coriander, paprika, and cayenne pepper. You can also add some minced garlic and onion for extra flavor.
  • Don't overwork the meatball mixture: Overworking the meatball mixture will make the meatballs tough. Mix the ingredients just until they are combined.
  • Form the meatballs into small, round balls: Kofte meatballs are typically small and round, about the size of a golf ball. You can use a spoon or your hands to form the meatballs.
  • Brown the meatballs before simmering: Browning the meatballs in a pan before simmering them in the sauce helps to develop their flavor and prevent them from falling apart.
  • Use a flavorful sauce: The sauce for kofte is typically a tomato-based sauce, but you can also use other types of sauces, such as a yogurt-based sauce or a spicy pepper sauce.
  • Serve kofte with your favorite sides: Kofte can be served with a variety of sides, such as rice, pilaf, or bulgur. You can also serve them with a salad or yogurt sauce.

Conclusion:

Kofte is a delicious and versatile dish that can be enjoyed in many different ways. With its flavorful meatballs and rich sauce, kofte is sure to please everyone at your table. So next time you're looking for a new recipe to try, give kofte a try. You won't be disappointed!

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