Turkish Home Style Meat Balls / Kofte

Meat BallsOne 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.

Meat ball kneadYou 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.

Frying Meat Balls

Mmm, writing this made me want these again. Luckily I have some in the fridge for such urgent situations.

Will be perfect with a pilaf and a nice shepher’s salad.

Have a lovely day.  

Turkish Home Style Meat Balls / Ev Koftesi
Print Recipe
This recipe works out perfectly. It is easy to prepare. Give it a go.
Servings Prep Time
20 meatballs 20 minutes
Cook Time Passive Time
10 minutes 15 minutes
Servings Prep Time
20 meatballs 20 minutes
Cook Time Passive Time
10 minutes 15 minutes
Turkish Home Style Meat Balls / Ev Koftesi
Print Recipe
This recipe works out perfectly. It is easy to prepare. Give it a go.
Servings Prep Time
20 meatballs 20 minutes
Cook Time Passive Time
10 minutes 15 minutes
Servings Prep Time
20 meatballs 20 minutes
Cook Time Passive Time
10 minutes 15 minutes
Ingredients
Servings: meatballs
Instructions
  1. Choose meat that is from the plate of beef and if possible have it minced twice. If not you can use your food processor to have it minced twice.
  2. Grate the onion or use a processor to grate it.
  3. Chop the parsley or use a processor to grate it.
  4. Place the meatball ingredients in a bowl and knead with your hands for at least 10 minutes to have all the material well combined.
  5. Rest in the fridge for at least 15 minutes.
  6. When time is out, take the loaf outside and knead for another 5 more minutes then start shaping.
  7. Take walnut sized pieces and roll in your hand and make flat round or oval shaped meat balls.
  8. Heat up the oil and fry both sides over medium-low heat. So you don't burn the outside and the middle is also cooked.
  9. If you choose so, you can also cook in the oven at 160 degrees. You don't need to oil them, just place them on the oven tray with an oven paper.
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Posted in Main Dishes, Quick / Easy

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