Turkish Meatballs (Kofta)

Recipe by Jenny Sanders
READY IN: 35mins




  • 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.
  • Whizz until finely crumbed.
  • Add the ground lamb and the egg, and process until blended.
  • Add the spices, garlic and parsley.
  • Process the meat well to achieve a fine texture.
  • Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
  • You may cook them at once, or refrigerate the mixture for several hours.
  • (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.
  • The meatballs should be stirred several times, the patties turned once.
  • Remove them with a slotted spoon to drain.
  • Serve the meatballs hot or at room temperature as an appetizer.
  • Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.