Kofte Turkish Meatballs Recipe

Turkish Meatballs – Kofte

(Last Updated On: July 24, 2021)

When I first ordered, Köfte, or Turkish Meatballs (Kofta) in Istanbul I was completely surprised by the flavor. They were like no other meatball that I had ever tried.

The Turkish are not afraid of using exotic spices combinations and this dish is no exception.

We found Kofte on most Turkish menus, and were told that it is often found on the dinner table in homes throughout the area. “When we don’t know what to make for dinner, I was told by a spice vendor, we make Köfte.

The “Turkish Meatball Spice Mix” (a blend featuring herbs such as cumin, cinnamon and ginger) is readily available in every spice stall in the Egyptian Spice Market in Istanbul, but you can easily mix up a batch at home. See our recipe below.

Don’t forget to pin or bookmark the recipe for later! Turkish Meatballs (Kofte) Recipe

In Istanbul the Kofte are either served as a main course with french fries, rice (or rice pilaf) and tomatoes. They are also a common item on a mezze platter (assortment of cold and hot appetizers), typically with a yogurt sauce. See links below for additional recipes to make your own Turkish mezze platter.

Afiyet olsun! (Bon Appetite in Turkish)

Here are some additional Turkish Recipes you might enjoy

Yield: 12

Turkish Meatballs - Köfte

Turkish Meatballs

Turkish Meatballs, or Kofte, are made with an exotic blend of spices, and are wonderful served as a main dish or as part of a mezze platter (appetizer platter).

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • Makes Approximately 12 Meatballs
  • 1 Pound (.45kg) Ground Beef or Lamb, or a combination of the two
  • 1 Egg
  • 1/2 Cup (50g) Bread Crumbs
  • 3 Teaspoons (6.4g) of Meatball Spice Mix, recipe below
  • 4 Sprigs Fresh Parsley, minced
  • 2 Cloves Garlic, minced
  • 1 Small Onion, minced
  • 1 Teaspoon (5.9g) Salt

Instructions

  1. Combine all ingredients in a bowl with your hands. Do not over mix which will change the texture of the meat.
  2. Form the mixture into a flattened oval shape.
  3. The balls can either be grilled or fried in a pan. Cook until done all of the way through (about 5 minutes on each side).

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 154Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 57mgSodium 263mgCarbohydrates 4gFiber 0gSugar 1gProtein 13g
© Jen
Category: Appetizers

Meatball Spice Mix

Turkish Meatball Spice Blend

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 Teaspoon (2.5g) each of Cumin, Coriander, Sweet Paprika and Sumac. 1 teaspoon (.26g) Dried Mint 
  • 1/2 Teaspoon (1.23g) each of Cinnamon, Allspice, Ginger, Nutmeg, Cayenne Pepper (optional)

Instructions

  1. Combine all of the dry spices.

This spice blend is also a commonly used in Turkish marinades and soups.

Notes

This spice combination can also be used in marinades and soups.

© Jen
Category: Appetizers
 

 

 

 

 

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6 thoughts on “Turkish Meatballs – Kofte”

  1. So I had this page saved for the recipe and I came back to make it and the meatball spice recipe has disappeared am I crazy or blind lol can you repost it if it’s really gone or direct me to it if I’m crazy! THANK YOU!!

    Reply

    • Hi! I changed the theme of my blog and it must have been deleted in that process. Thanks for letting me know. I´ve added the recipe for the spice mix back into the recipe. I hope you enjoy them.

      Reply

  2. Many years ago, I visited Izmir, Turkey and was treated to Kefte (at lest that’s the way I thought it was spelled). Although your recipe looks delectable, I believe (its been many years) that the “meatballs” contained pinecone nuts.
    Are you award of such a recipe which WOULD contain the nutes?

    Thanx. Davidf

    Reply

    • David, while Kofte do not contain pine nuts, nearly every dolma filling in Turkey does. The fillings are typically rice, aromatics, spices and pine nuts, but can also include ground lamb.

      Reply

  3. Hi Debra! I’m sure that you can make them a day ahead. I also think that baking them would work too, although I haven’t made them that way. I would think 375 degrees for 25 – 30 minutes, turning them once during cooking would work. Best of luck with you luncheon.

    Reply

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