July 15, 2017
Dinner, Lunch, Main Dish,
Beef, Ground Beef, Lamb/Mutton, Appetizers, Budget-Friendly, Cooking For A Crowd, Quick Meals, Christmas, Entertaining, Sunday Dinner, Weeknight Meals, Stove Top, No Eggs, Make it from scratch, Spices, Kosher Meat more
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"Homemade Turkish Meatballs known as kofte are the best things to happen on your dinner table. These are spicy, tender and perfectly juicy. It’s not a secret any more to make meatballs at home that are much tastier than store-bought ones. Note that prep time includes the time that meatballs sit in the refrigerator. Source: Give Recipe"
In a large bowl, combine ground beef, breadcrumbs, finely diced onion and mashed garlic.
In a small bowl, mix baking soda, water and lemon juice. Pour this into the ground beef mixture and the spices.
Mix well with your hand. Knead it for 10 minutes so that everything is combined well.
Cover and let it sit in the refrigerator overnight or at least 2-3 hours. This helps flavors to meld and results in a better end-product.
Roll them into meatballs.
Brush a cast iron pan with little oil and heat it through.
Cook the meatballs over the highest heat, flipping them over so that all sides are slightly cooked.
Bring it to the lowest and continue cooking until done for about 10 minutes, shaking the pan or flipping them over occasionally.
Cook the meatballs in batches until they finish or save some to freeze.
Makes about 50 meatballs.
This dish is great served with a yogurt-based sauce, Turkish Payaz salad http://www.recipezazz.com/recipe/piyaz-salad---tomato-onion-salad---turkey-26476 or any regular salad of your choice.
*NOTE: If you can’t find 80% lean beef, use a mixture of lamb and beef (50% lamb, 50% beef)*
Prep time includes waiting the meatballs in the refrigerator.
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Just the real thing the way my Turkish friends make them! I halved the recipe and used gluten free breadcrumbs, followed the recipe to the letter apart from that. Great with salad and yoghurt sauce. Thanks for sharing! Will make these again.
Made for CQ 2017 Turkey for the Happy Campers
I prepared only half a recipe. The only change I made was to use only half of the onion. The whole amount of finely diced yellow onion looked massive compared to the pound of meat. I wasn't sure of the purpose of the baking soda and water, but plowed ahead. We were rewarded with tasty, well flavored meatballs. I thought they would have benefited from some type of glaze or sauce. I served the leftovers for lunch in homemade pitas with a tahini/yogurt sauce. I'd make these again! Made for the Culinary Quest #4.