Charred Lamb Köfte with Crispy Onions
Turkish-style ground lamb meatballs, seared hot until the edges blacken, topped with fried onions and fresh herbs. One skillet, 25 minutes, bold and smoky.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 24g
Ingredients
- 1 lb ground lamb
- 2 medium yellow onion, divided
- ¼ cup, chopped fresh mint
- ¼ cup, chopped fresh parsley
- ½ tsp allspice
- ½ tsp black pepper
- 4 tbsp, divided olive oil
- 1 whole lemon
Instructions
- 1
Mince one onion finely. Mix ground lamb with minced onion, mint, parsley, allspice, pepper, and a generous pinch of salt until just combined.
- 2
Divide mixture into 12 equal portions and roll each into a tight ball, then gently flatten into a 2-inch patty.
- 3
Slice the second onion into thin rings. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 4
Add onion rings and cook, stirring occasionally, until deeply golden and crispy, 8–10 minutes. Transfer to a plate.
- 5
Add remaining 2 tbsp oil to the skillet and let smoke lightly. Working in batches, sear patties 2–3 minutes per side without moving—edges should char deeply.
- 6
Transfer all meatballs to a serving plate, top with crispy onions, squeeze lemon over, and serve hot.
Tools you’ll need
- large skillet (12-inch)
- mixing bowl
- cutting board
- chef's knife
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