Meatballs
Ingredients:
- 1 lb. ground beef
- 1 onion, large, grated
- 2 garlic cloves, pressed
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/3 cup fresh parsley, finely chopped
- 2 tbsp Olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Method:
Start Cooking- Add the ground beef, grated onion, garlic, egg, panko, olive oil, parsley, cumin, salt, and black pepper to a large bowl.
- Mix gently with your hands until just combined. Do not overmix.
- Cover and refrigerate for 20 minutes.
- Take portions about the size of a walnut.
- Roll lightly into balls, then gently flatten them between your palms into slightly thick patties.
- Heat a cast-iron grill pan over medium-high heat. Lightly oil the pan once hot.
- Place the meatballs on the hot pan and cook for 2–3 minutes per side, turning once, until both sides are nicely browned and cooked through.
- Serve warm. Bon appétit. Afiyet olsun.
Kitchen Tools:
- Cast-iron skillet or grill pan
Notes:
- Cumin is the signature flavor, don’t skip it.
- A grill pan gives the best flavor, but a regular skillet works too.
- These meatballs can be pan-seared on a grill pan, pan-fried in a skillet with a little more oil, or grilled outdoors until cooked through.
- Gentle mixing and a short rest in the fridge help keep the meatballs tender.
- Adjust the breadcrumbs slightly for a softer or firmer texture.
- Swap the olive oil for a splash of milk for a lighter, softer bite.
- Use more or less cumin to suit your taste.
- Add crushed red pepper for a little heat.
- Serve with rice, pasta or fries.
- Pair with a Mediterranean style salad.
- In flatbread with lettuce and onion.
Nutrition:
FROM THE PANTRY
Meatballs
WHY WE LOVE IT
In Turkish homes, these are often called anne köftesi (mom’s meatballs, a homemade version passed down through families) or kuru köfte (dry meatballs, referring to the fact that they aren’t served in a sauce). It’s the kind of dish that always tastes like home. Every family has its own version, yet it’s always familiar, comforting, and quietly perfect.
A LITTLE STORY
In 2018, the Swedish government acknowledged that the famous Swedish meatball is based on a recipe brought back from Turkiye by Charles XII in the early 18th century..
DID YOU KNOW?
The name köfte comes from the Persian word kūfte, meaning “pounded meat.” Turkiye is home to more than 200 varieties of köfte, ranging from grilled and baked versions to meatless classics like mercimek köftesi (lentil balls) and çiğ köfte, traditionally made with bulgur and spices.