Turkish Meatballs
Lamb and beef kofte flavoured with cumin, paprika and parsley, grilled for 12 minutes and served with yoghurt and flatbread.
Before You Start
Squeeze the grated onion dry.
Chill the mixture before shaping.
If your grill runs hot, check at 9 minutes.
Do not press them too thin.
How to Make Turkish Meatballs
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Mix the lamb, beef, grated onion, parsley, cumin, paprika, breadcrumbs and salt and knead for 2 minutes. Chill for 20 minutes.
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Shape into 12 ovals and press slightly flat.
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Heat the grill to high and cook the kofte for 12 minutes, turning every 3 minutes.
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Stir the garlic into the yoghurt. Serve the kofte in the flatbreads with the tomato, onion, sumac and yoghurt.
What's Going On Here
Kofte are the signature of Turkish grilling: oval meatballs of spiced mince, charred on the outside and juicy within. They are quick to make and honest in flavour, with nothing to hide behind.
The mince should be about a fifth fat, which is what keeps the kofte moist on a hot grill. Mix it with grated onion, parsley, cumin, paprika, salt and a little breadcrumb. Squeeze the grated onion in a cloth first, so the mixture is not wet.
Knead for 2 minutes until sticky, then chill for 20 minutes. Shape into ovals about 8 cm long, pressing them a little flat so they cook evenly.
Grill over high heat for 12 minutes, turning every 3 minutes, until charred in places and cooked through. If your grill runs hot, check at 9 minutes. Serve in flatbread with sliced tomato, red onion and sumac, and a spoonful of yoghurt with a little garlic stirred in.
After You've Cooked It
Keeps in the fridge for 3 days. Reheat in a hot pan.
Ingredient Swaps
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Good With
- Rice pilaf
- Shepherd salad
- Grilled peppers
- Ayran
Still Wondering?
How long does Turkish Meatballs take to make?
About 30 minutes in total — 15 minutes of preparation and 15 minutes of cooking. The recipe serves 4.
What are the key tips for making Turkish Meatballs?
Squeeze the grated onion dry. Chill the mixture before shaping. If your grill runs hot, check at 9 minutes. Do not press them too thin.
What should I serve with Turkish Meatballs?
Rice pilaf; Shepherd salad; Grilled peppers; Ayran.
How should Turkish Meatballs be stored?
Keeps in the fridge for 3 days. Reheat in a hot pan.
Is Turkish Meatballs suitable for a special diet?
This recipe is high-protein and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Turkish Meatballs?
About 670 kcal per serving, with 44 g protein, 47 g carbohydrate and 34 g fat. The figures are calculated from the ingredient list and are an estimate.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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