Kofte (Turkish Meatballs)
Juicy pan-fried Turkish meatballs seasoned with onion, cumin, and allspice, served with a simple tomato sauce and flatbread. A beloved weeknight staple with bold, aromatic flavor in every bite.
Ingredients
- 1 1/2 lbs ground beef (80/20)
- 1 yellow onion, finely grated
- 1/3 cup plain breadcrumbs
- 1 large egg
- 2 garlic cloves, minced
- 1 1/2 tsp ground cumin
- 1/2 tsp ground allspice
- 1 tsp sweet paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 can crushed tomatoes
- 2 tbsp tomato paste
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
-
1
In a large bowl combine 1 1/2 lbs ground beef (80/20), 1 finely grated yellow onion, 1/3 cup plain breadcrumbs, 1 large egg, 2 minced garlic cloves, 1 1/2 tsp ground cumin, 1/2 tsp ground allspice, 1 tsp sweet paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix well with your hands until the mixture is uniform. Do not overwork.
-
2
Divide the mixture into equal portions and roll into oval patties about 3 inches long and 1 inch thick, using about 2 tablespoons of mixture each.
-
3
Heat 2 tbsp vegetable oil in a large heavy skillet over medium-high heat. Working in batches, cook the kofte for 4 to 5 minutes per side until deeply browned on all sides and cooked through to an internal temperature of 160°F (71°C). Transfer to a plate and keep warm.
-
4
Pour off all but 1 tablespoon of fat from the pan. Add 2 tbsp tomato paste and cook for 1 minute. Pour in 1 can crushed tomatoes and simmer for 5 minutes, scraping up any browned bits, until slightly thickened. Season with salt and pepper.
-
5
Return the kofte to the pan and spoon the sauce over them. Simmer together for 2 minutes. Scatter 1/4 cup chopped fresh flat-leaf parsley over the top and serve immediately with flatbread or rice.