Kadınbudu Köfte - Turkish Meatballs with Rice

5 from 1 vote

Kadınbudu Köfte – Turkish Meatballs with Rice is one of those classic Turkish dishes mainly known and loved by regular households in Turkey.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mediterranean, Turkish

Diet: Low Lactose

Servings: people

Calories: 679kcal

Start by sautéing half of the minced beef in a pan until browned. This step gives the köfte their signature texture: a mix of cooked and raw meat.
Finely chop the onion and cook it along with sautéed meat until soft and translucent. You can add a little olive oil if the ground beef is too lean.
Let them cool down for 10-15 minutes.
In a large bowl, combine the cooked meat, sautéed onion, raw meat, cooked rice, salt, pepper, cumin, parsley and one egg white.
Mix thoroughly until the ingredients are well incorporated. If the mixture feels too wet, you can add a spoonful of breadcrumbs. If you have time, chill the mixture for 20–30 minutes before shaping.
With damp hands, shape the mixture into oval patties about the size of your palm. You should end up with around 20 meatballs.
Lightly dredge each köfte in breadcrumbs, then dip into beaten egg.
Heat oil in a pan and fry the köfte on medium heat until both sides are golden and crisp. It usually takes about 3–4 minutes per side. Don’t overcrowd the pan—fry them in batches if needed.

Use day-old rice: It holds up better and doesn’t make the mixture mushy.
Let the mixture chill: If you have time, chill the mixture for 20–30 minutes before shaping. This helps the patties hold together during frying.
Don’t skip the flour and egg coating: It gives that beautiful crispy crust.
Use a neutral oil: Sunflower or light olive oil works best without overpowering the flavor.
For delicious and juicy meatballs, use freshly ground meat with a minimum of 20% fat content. Using lean meat will make them dry and tough.