One of the most common dishes throughout Turkey is meat balls – kofte we call them. Perhaps because both the young and the old enjoy it. It is comparatively easy to prepare and cheap. After cooking many times and many ways I decided that this is my most favorite recipe. I hope you will like it.
The key points you must be careful to follow are still valid:
The meat should be from the plate. It should be minced twice. If your butcher doesn’t do this, you can use your own processor at home.
The longer you knead the better. Use your hands. Knead for at least 15 minutes.
Then rest in the fridge. The longer the better, but at least 15 minutes.
When you take out of the fridge, knead another 5 minutes.
And only then start to shape the meat balls.
Try to make them somewhat flat to make sure the middle also gets cooked.
You can play around with the recipe as you like. You can increase the amount of meat and also increase the size of the onion and amount of mineral water and bread crumbs. You can choose to cook in the oven or you can fry them or cook in a pot with potatoes and peas.
Mmm, writing this made me want these again. Luckily I have some in the fridge for such urgent situations.