Izmir Kofte
Tender lamb meatballs infused with onions and spices, pan-fried until golden and served with lemon. A Turkish favorite that's simple to make and deeply flavorful.
- Total time
- 25 min
- Servings
- 4
- Calories
- 312
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- ½ large yellow onion, finely minced
- 2 tbsp fresh mint, chopped
- 1 tsp ground cumin
- ½ tsp each salt and pepper
- 1 whole lemon
Instructions
- 1
Place the ground lamb into a large bowl.
- 2
Add the minced onion, chopped mint, cumin, salt, and pepper to the lamb.
- 3
Mix gently with your hands until the ingredients are evenly distributed and the mixture just barely holds together when squeezed—do not overmix or the meatballs will be tough.
- 4
Form the mixture into 12 golf-ball-sized meatballs, about 1.5 inches across, by rolling between your palms.
- 5
Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.
- 6
Place the meatballs in the hot skillet in a single layer without crowding, spacing them so they do not touch.
- 7
Cook for 5 minutes without moving them, until the bottoms are deeply golden and feel firm when poked with a spoon.
- 8
Shake the skillet gently to roll the meatballs, then cook for another 3 minutes until the second side is also deep golden brown.
- 9
Transfer the meatballs to a serving plate using a slotted spoon.
- 10
Cut the lemon into four wedges and place them around the meatballs on the plate.
Tools you’ll need
- large mixing bowl
- 12-inch skillet
- slotted spoon
- chef's knife
- cutting board
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