Turkish Meatballs (Kofta)

Jenny Sanders's Note:

These are the well-known Turkish Kofta, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 36.0 meatballs

• 1 cup fine fresh breadcrumb
• 1 lb lean ground lamb
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon ground cumin
• ½ teaspoon allspice
• 1 teaspoon dried mint
• 2 cloves garlic
• 2 tablespoons parsley
• 1 egg
• 1 tablespoon olive oil

Directions:

1. Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
2. Whizz until finely crumbed.
3. Add the ground lamb and the egg, and process until blended.
4. Add the spices, garlic and parsley.
5. Process the meat well to achieve a fine texture.
6. Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
7. You may cook them at once, or refrigerate the mixture for several hours.
8. (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
9. The meatballs should be stirred several times, the patties turned once.
10. Remove them with a slotted spoon to drain.
11. Serve the meatballs hot or at room temperature as an appetizer.
12. Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.

Reviews

[chia]

these are really good and a nice change from the usual. i made these into patties and served them in pitas with tzatziki sauce. i served them with baked french fries which i seasoned with cumin. nice week night dinner.

[Food911]

We just got back from England where we had these meatballs in a Turkish restaurant. I loved them and couldn't wait to get back home so I could try to make them myself. These are every bit as good as the ones we ate while we were away. I cooked mine on a charcoal grill and that added another flavor dimension.