Kofte Turkish Meatballs Recipes

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KOFTE - TURKISH MEATBALLS



Kofte - Turkish Meatballs image

I learnt to cook rustic dishes from Cyprus, (which I still make today). Here is my ex MIL's recipe for Kofte which I serve in pita bread and a salad.

Provided by SueVM

Categories     Lamb/Sheep

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs lean ground lamb (or beef)
1 medium onion, grated
1 cup white breadcrumb
1 tablespoon water
2 eggs
1/4 cup fresh parsley, finely chopped
1/4 cup of fresh mint, finely chopped (or 1 1/2 tablespoons of dried mint)
1/2 teaspoon salt (or to taste)
1/2 teaspoon white pepper

Steps:

  • In a bowl add all the ingredients and lightly combine mixture. Set aside in the fridge for the flavors to meld at least 2 to 4 hours.
  • Form the mixture into balls then roll between your palms into sausage shapes.
  • Add a little olive oil on a cookie sheet covered with foil and bake for 35 to 45 minutes at 350 degrees or until Kofte is cooked through.
  • Serve with pita bread and a salad.

Nutrition Facts : Calories 564.1, Fat 42.9, SaturatedFat 18.3, Cholesterol 230.3, Sodium 507.7, Carbohydrate 9.6, Fiber 1.2, Sugar 1.9, Protein 32.8

TURKISH MEATBALLS (KOFTA)



Turkish Meatballs (Kofta) image

If you are looking for a tasty main dish meal, try my new Turkish meatballs.

Provided by Will

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 24m

Yield 6

Number Of Ingredients 11

2 slices slightly stale whole wheat bread
1 pound lean ground lamb
1 egg
2 tablespoons chopped fresh parsley
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried mint
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil

Steps:

  • Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
  • Roll lamb mixture into small meatballs.
  • Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 4.8 g, Cholesterol 73.9 mg, Fat 11.6 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 284.3 mg, Sugar 0.6 g

TURKISH MEATBALLS (KOFTA)



Turkish Meatballs (Kofta) image

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.

Provided by Jenny Sanders

Categories     Lamb/Sheep

Time 35m

Yield 36 meatballs, 4-6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

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