Turkish meatballs - köfte
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We're taking a trip into Turkish cuisine and serving you a classic from Turkey: Köfte! Köfte are often served as meatballs or patties, and sometimes even on skewers.
Ingredients
10
Materials
- Bowl
- Parchment paper
- Cutting board
- Garlic press
Preparation
Preparation20 min
Cook time20 min
Finely dice the onion. Press the garlic clove with a garlic press or finely dice it as well.
Wash the parsley, shake it dry, and finely chop it.
Place the ground meat in a large bowl and add the prepared onion, garlic, and parsley. Season it.
Mix all the ingredients together by hand, working in 2 tbsp olive oil as you do.
Shape into about 10 oval meatballs and refrigerate for 30 minutes.
Place the shaped Köfte on a baking tray lined with parchment paper. Bake in a preheated oven at 180–200 °C for 30 minutes, turning them over after 20 minutes.
The Köfte are ready. Enjoy your meal!
FAQ ❓
How long does it take to prepare Köfte?
The total preparation time is just 20 minutes.
What ingredients do I need to make Köfte?
To make Köfte, you need ground meat, onion, garlic, parsley, paprika, salt, pepper, and olive oil.
Can I grill Köfte as well?
Yes, Köfte can also be grilled on skewers, which gives them a delicious smoky flavor.
How can I season Köfte to vary the flavor?
You can add different spices, such as cumin or chili, to vary the flavor of the Köfte.
How long should Köfte rest in the refrigerator?
The shaped Köfte should rest in the refrigerator for at least 30 minutes to intensify the flavors and help them hold their shape.
Nutrition
for 1 serving / for 100 g
Calories: 99Kcal
- Carbo: 0.7g
- Total fat: 7.5g
- Saturated fat: 2.4g
- Proteins: 6.8g
- Fibers: 0.3g
- Sugar: 0.4g
- ProPoints: 3
- SmartPoints: 3
Nutritional information for 1 serving (44g)
Cookware
oven
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Questions
What about the olive oil? I'm just about to make it, I'll use the oil to grease the parchment paper...
Yes you can use this oil to grease your parchment paper and brush on top of your meatballs!
Photos of members who cooked this recipe
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