Homemade Kofte (Turkish Meatballs)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 portion
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Calories
451 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, Greek, Middle Eastern, Turkish
Homemade Kofte (Turkish Meatballs)
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This spicy & juicy Homemade Kofte (Turkish Meatballs) is extremely easy to make and full of flavor.
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Ingredients
For the Meatballs
- 500 g minced beef, lamb, or mixture (with a minimum of %30 fat content)
- 1 medium onion (grated)
- 2 cloves garlic (minced)
- 1 small egg
- 20 g breadcrumbs
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon chili flakes
- 1 teaspoon salt
- 2 tablespoon chopped parsley
For the Sauce
- 4 medium tomatoes (grated)
- 4 large Turkish green peppers (or 2 green bell peppers) (sliced or chunky diced)
- 150 ml vegetable stock or water
- ½ paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup vegetable or sunflower oil (for frying)
Instructions
Making the Meatballs
- Place the mince, onion, garlic, breadcrumbs, egg, parsley, salt, paprika, chili flakes, and freshly ground black pepper in a medium-sized mixing bowl.
- Mix everything together until it’s thoroughly combined, then continue kneading it for another 5 minutes.
- Shape them into 24-26 equal-sized balls, about the size of a walnut.
- Preheat a large skillet or frying pan over medium heat.
- Heat the oil and then add the meatballs. Nicely brown the meatballs for about 2-3 minutes. Don't overcrowd the pan, do this in batches if necessary.
- Preheat the oven to 180° C (360°) and place the meatballs in an oven dish.
Prepare the Sauce
- Place the peppers in the same pan and saute them for a few minutes.
- Add the grated tomatoes, paprika, salt, and freshly ground black pepper along with the vegetable stock or water.
- Bring the sauce to a boil and pour on the meatballs.
- Place the oven dish in preheated oven and bake for 15 minutes, until the meatballs are thoroughly cooked.
Equipments used:
Notes
- For delicious and juicy meatballs, use freshly minced meat with a minimum of 20% fat content.
- Also, let your kofte mixture rest for a minimum of 2 hours, ideally overnight for the flavors to meld.
- You can make the kofte mixture in advance and keep them refrigerated for up to five days. They will taste even better after a day or two!
- Don't overcrowd the pan when browning the meatballs, do this in batches if necessary.
- Use your hands to mix up the meat, herbs, and spices to make sure everything is mixed well.
- You can store the leftovers in an airtight container refrigerated for up to five days.
Nutrition Information
Show Details
Calories
451kcal
(23%)
Carbohydrates
21g
(7%)
Protein
30g
(60%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
9g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
1173mg
(49%)
Potassium
1104mg
(32%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
2494IU
(50%)
Vitamin C
174mg
(193%)
Calcium
75mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4portion
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 21g | 7% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 1173mg | 49% |
| Potassium | 1104mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 2494IU | 50% |
| Vitamin C | 174mg | 193% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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