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easy baked Turkish Meatballs
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5 from 3 votes

Homemade Kofte (Turkish Meatballs)

This spicy & juicy Homemade Kofte (Turkish Meatballs) is extremely easy to make and full of flavor. 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean, Middle Eastern, Turkish
Diet: Low Lactose
Servings: 4 portion
Calories: 526kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 frying pan
  • 1 large baking tray
  • 1 Sharp knife
  • 1 grater
  • 1 microplane

Ingredients

For the Meatballs

  • 1 lbs ground beef, lamb, or mixture (450 grams)
  • 1 medium onion (grated)
  • 2 cloves garlic (minced)
  • 1 small egg
  • ¼ cup breadcrumbs
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon chili flakes
  • 1 teaspoon salt
  • 2 tablespoon chopped parsley

For the Sauce

  • 4 medium tomatoes (grated)
  • 4 large Turkish green peppers (or 2 green bell peppers) (sliced or chunky diced)
  • ⅔ cups vegetable stock or water
  • ½ paprika
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup vegetable or sunflower oil (for frying)
US Customary - Metric

Instructions

Making the Meatballs

  • Place the mince, onion, garlic, breadcrumbs, egg, parsley, salt, paprika, chili flakes, and freshly ground black pepper in a medium-sized mixing bowl. 
  • Mix everything together until it’s thoroughly combined, then continue kneading it for another 5 minutes. 
  • Shape them into 24-26 equal-sized balls, about the size of a walnut. 
  • Preheat a large skillet or frying pan over medium heat.
  • Heat the oil and then add the meatballs. Nicely brown the meatballs for about 2-3 minutes. Don't overcrowd the pan, do this in batches if necessary.
  • Preheat the oven to 180° C (360°) and place the meatballs in an oven dish.

Prepare the Sauce

  • Place the peppers in the same pan and saute them for a few minutes.
  • Add the grated tomatoes, paprika, salt, and freshly ground black pepper along with the vegetable stock or water.
  • Bring the sauce to a boil and pour on the meatballs.
  • Place the oven dish in preheated oven and bake for 15 minutes, until the meatballs are thoroughly cooked.

Notes

  • For delicious and juicy meatballs, use freshly minced meat with a minimum of 20% fat content.
  • Also, let your kofte mixture rest for a minimum of 2 hours, ideally overnight for the flavors to meld.
  • You can make the kofte mixture in advance and keep them refrigerated for up to five days. They will taste even better after a day or two!
  • Don't overcrowd the pan when browning the meatballs, do this in batches if necessary.
  • Use your hands to mix up the meat, herbs, and spices to make sure everything is mixed well.
  • You can store the leftovers in an airtight container refrigerated for up to five days.

Nutrition

Calories: 526kcal | Carbohydrates: 22g | Protein: 25g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1186mg | Potassium: 1013mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2497IU | Vitamin C: 174mg | Calcium: 83mg | Iron: 4mg