In my younger years, I was responsible for salads. But once I reached my teenage years, she taught me how to make some of the more complicated dishes. This recipe for Turkish meatballs, or as we call them kofte, was the first grown-up dish I learned from her. Even now, many years later, every time I make these the smell that fills my kitchen reminds me of those magical days of my childhood.
About This Turkish Meatballs Recipe:
If you have ever been to Turkey, you know that Turks love their meatballs. It is our version of a go-to weeknight dinner, as it is quick and easy to make and requires only a few ingredients. Now, you might look at the recipe below and tell me that there are more than “just a few ingredients” – and you would be right. Though traditional Turkish meatballs are made with only ground beef, onion, stale bread, egg, salt and pepper, my mother would also always add garlic, cumin, and parsley. And so, I follow in her footsteps.
A Few Tips and Tricks For The Best Turkish Meatballs:
– I used 85% lean and 15% fat Organic ground beef. However, if you have a butcher who can ground it fresh for you, I recommend adding a little bit more fat. Ideally, 80% lean and 20% fat. – In much the same way that Italians typically make their meatballs, you can mix 50% ground beef with 50% ground lamb for even more flavor. – When I set out to make this recipe, I made a phone call to my mom’s best friend just for her to refresh my memory as I wanted make sure I was not missing anything. She told me that I should also use a little bit of baking soda to help them keep their shape, make them tender, and help them rise as they cook. She was right. – After you mix all of the ingredients together, be sure to let it sit for a few hours. If you have time, allow the mixture to sit overnight in the fridge. The extra time spent in the fridge allows the ingredients to mingle and bring out the flavors that take these to the next level. – You can also do what my mother used to do, which is: Make a big batch, shape it into balls, layer them in between parchment papers in airtight containers, and freeze them for up to 2 months. A day before you are ready to serve, let them thaw in the fridge, and cook as directed. – As you can see in the video, I used a grill pan, but you can also use a cast-iron skillet or better yet, come summer time, grill them outside. – The trick to prevent them from burning is to turn them every few minutes and gently press them with the back of a spatula as they cook. This way, both the inside and the outside of the meatballs will cook evenly. As in all meat dishes, after they are cooked, cover them with aluminum foil, and let them sit for a few minutes to make sure that all of their juices will remain in the meat. I served my Turkish Meatballs with a dollop of Tahini Yogurt Sauce and a serving of Turkish ayran, but you can serve them with pretty much any starch you like: rosemary mashed potatoes, vermicelli rice, Greek yogurt pasta, lemon quinoa, are a few to name.
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Turkish Coffee Turkish Lentil Soup Simit Recipe Bulgar Pilaf Mediterranean Hummus Borek Recipe Yogurt Dressing Green Beans Mediterranean Recipe Yogurt Tahini Dressing
