Turkish Köfte (Grilled Meatballs)
Izgara köfte are the small, flat grilled meatballs sold at grill houses all over Turkey, served with charred green peppers, a grilled tomato and bread to catch the juices. The secret is simple: grated onion for moisture, a little cumin and red pepper, and a few minutes of kneading so the mixture turns sticky and the köfte stay springy and juicy. They cook in under 10 minutes on a grill or grill pan.
By Mei Lin Tan
Published
- Prep Time
- 20 mins
- Cook Time
- 15 mins
- Chill
- 30 mins
- Total Time
- 1 hr 5 mins
- Servings
- 16 köfte
How do you make Turkish Köfte (Grilled Meatballs)?
To make Turkish köfte, knead 500 g ground beef with squeezed grated onion, garlic, breadcrumbs, parsley, cumin, paprika, Aleppo pepper and salt for 3-4 minutes until sticky. Chill for 30 minutes, shape into 16 small flat ovals and grill over medium-high heat for 3-4 minutes per side until 71°C (160°F) inside. Serve with grilled green peppers, tomatoes and bread.
- Total time
- 1 hr 5 mins
- Calories
- 370 per serving
- Protein
- 26 g
- Yield
- 16 köfte
- Difficulty
- Easy
- Method
- Grilling
Ingredients
Köfte
To serve
Equipment
Box grater · Large mixing bowl · Outdoor grill or ridged grill pan · Tongs · Instant-read thermometer
Quick Directions
Squeeze the onion
Grate the onion and squeeze out the juice.
Knead the mixture
Knead everything together for 3-4 minutes until sticky.
Chill
Chill the mixture for at least 30 minutes.
Shape the köfte
Shape into 16 small flat ovals about 1.5 cm thick.
Grill the vegetables
Grill the peppers and tomatoes until blistered.
Grill the köfte
Grill for 3-4 minutes per side until 71°C (160°F) inside.
Serve
Serve with the grilled vegetables, bread, salad and yogurt.
Step-by-Step Instructions
Follow these detailed steps to make the perfect turkish köfte (grilled meatballs).
Squeeze the onion
Grate the onion on the fine side of a box grater, then squeeze the pulp firmly in your hand or a small sieve to remove as much juice as you can. Too much onion juice makes the köfte soft and likely to fall apart.
Knead the mixture
Put the ground beef, squeezed onion, garlic, breadcrumbs, parsley, cumin, paprika, Aleppo pepper, black pepper and salt in a large bowl. Knead with your hands for 3-4 minutes until the mixture turns sticky and paste-like and clings together in one mass.
Chill
Cover the bowl and refrigerate for 30 minutes, or up to 24 hours. Chilling firms the fat and lets the breadcrumbs absorb moisture, so the köfte are easier to shape and hold together on the grill.
Shape the köfte
With damp hands, divide the mixture into 16 portions of about 40 g. Roll each into a ball, then flatten into an oval about 6 cm long and 1.5 cm thick. Press a light dent in the centre of each with your thumb so they stay flat as they cook.
Grill the vegetables
Heat an outdoor grill or a ridged grill pan over medium-high heat. Brush the green peppers and cut sides of the tomatoes with a little oil and grill for 5-6 minutes, turning the peppers, until blistered and softened. Set aside and keep warm.
Grill the köfte
Brush the köfte lightly with oil and grill for 3-4 minutes per side without pressing them down, until well browned with grill marks. They are done when a thermometer in the centre of the thickest one reads 71°C (160°F) and the juices run clear.
Serve
Pile the köfte onto plates with the grilled peppers and tomatoes. Serve hot with bread, a chopped tomato and cucumber salad and a spoonful of yogurt.
Recipe Tips
- Do not skip the kneading. Working the meat until it is sticky is what gives köfte their springy, juicy texture instead of a crumbly one.
- Use ground beef with some fat, around 15-20%. Very lean beef gives dry köfte.
- Leave the köfte alone once they are on the grill. Turning them too early or pressing them squeezes out the juices and makes them stick.
- Aleppo pepper, sold as pul biber, gives a gentle, fruity heat. Look for it in Middle Eastern or Turkish grocers, or use a smaller amount of chili flakes.
Variations
- Use half ground lamb for a richer flavour, as many Turkish grill houses do.
- Oven method: bake the shaped köfte on a lined baking sheet at 220°C (425°F) for 12-15 minutes, turning once, until they reach 71°C (160°F).
- Serve them in warm flatbread with sliced red onion tossed with sumac and parsley for a quick köfte wrap.
Nutrition (per serving)
| Calories | 370 |
|---|---|
| Protein | 26 g |
| Carbs | 14 g |
| Fat | 23 g |
| Saturated fat | 8.5 g |
| Fibre | 2.5 g |
| Sugar | 4 g |
| Sodium | 730 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep cooked köfte in an airtight container in the fridge for up to 3 days. The raw mixture can be made up to 24 hours ahead.
- Freezer
- Freeze raw shaped köfte on a tray until firm, then bag them for up to 3 months. Thaw overnight in the fridge before grilling. Cooked köfte freeze for up to 2 months.
- Reheat
- Reheat in a skillet over medium heat for 4-5 minutes or in a 180°C (350°F) oven for 8-10 minutes, until steaming hot, 74°C (165°F).
Turkish Köfte (Grilled Meatballs) FAQs
What is the difference between köfte and kofta?
Köfte is the Turkish name and kofta is used across the Middle East and South Asia, but both mean seasoned minced meat shaped into balls, patties or logs. Turkish grilled köfte are usually small, flat ovals seasoned with onion, cumin and red pepper.
Can I make Turkish köfte without a grill?
Yes. A ridged grill pan or a cast-iron skillet over medium-high heat works well, cooking them for 3-4 minutes per side. You can also bake them at 220°C (425°F) for 12-15 minutes.
Why do my köfte fall apart?
Usually the onion was not squeezed, the mixture was not kneaded long enough, or it was not chilled. Knead until sticky, chill for 30 minutes and wait until the köfte release easily from the grill before turning them.
What do you serve with Turkish köfte?
In Turkey they come with grilled green peppers and tomatoes, bread, and often a white bean salad or a chopped tomato, cucumber and onion salad. Rice pilaf, bulgur and a bowl of yogurt are also popular.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
