Name: Izgara Köfte (Turkish Grilled Meatballs)
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: 300 g Ground Beef, cold; ½ Onion, grated and squeezed lightly; 1 clove Garlic, finely grated; ¼ cup Breadcrumbs, plain; 2 tbsp Parsley, finely chopped; ½ tsp Ground Cumin, for seasoning; ½ tsp Paprika, for color and warmth; ¾ tsp Salt, for the meat mixture; ¼ tsp Ground Black Pepper, freshly ground if possible; 1 tbsp Olive Oil, for brushing

Izgara Köfte (Turkish Grilled Meatballs)

57 mintotal

27 min hands-on30 min hands-off

Prep 15 min · Cook 12 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Combine the beef mince, onion, garlic, breadcrumbs, parsley, cumin powder, paprika, salt, and black pepper in a bowl.
Mix by hand just until the mixture becomes cohesive. Do not overwork it, or the meatballs can become dense.
Shape the mixture into small oval patties. Chill them until firm enough to handle cleanly.
Heat a grill or grill pan over medium-high heat. Brush the patties lightly with the measured olive oil.
Grill the patties, turning once or twice, until browned outside and cooked through inside with no raw pink center.
Rest briefly before serving so the juices settle.

How to tell it's done

The meatballs should be browned and lightly charred outside, juicy inside, and firm enough to lift without breaking.

Getting it right

Tip

Squeezing the grated onion lightly prevents excess moisture from loosening the meatball mixture.

What to serve it with

Serve with flatbread, sliced onion, grilled peppers, tomato, or a simple salad.

Common mistakes

The köfte fall apart on the grill.: Chill them until properly firm before they go near the heat, as the recipe says. Room-temperature mince has nothing holding it, and the breadcrumb alone will not save a warm patty.
They come out dense and bouncy.: Mix by hand only until it just holds together. Over-worked mince turns springy and tight, which is the difference between köfte and a rubber ball.

Substitutions

Lamb mince may replace beef mince for a richer Turkish-style version.
Use gluten-free breadcrumbs only if the master ingredient and packaging are verified separately.
A hot skillet may replace a grill pan, but the smoky grilled character will be lighter.

Storing and reheating

Raw shaped köfte keep a day in the fridge and freeze for two months, which is the best way to prepare ahead. Cooked ones keep three days and are good cold in bread; reheating dries them out.

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Ingredients