Turkish Köfte (Beef Meatballs)

Ingredients

• 1.5 lbs ground beef (80/20)
• ¾ cup fresh bread crumbs
• ¼ cup whole milk
• 1 whole medium yellow onion
• ½ cup fresh flat-leaf parsley
• ¼ cup fresh mint leaves
• 3 whole garlic cloves
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp sweet paprika
• ¼ tsp red pepper flakes
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 1 whole large egg
• 3 tbsp extra-virgin olive oil

Instructions

1. 1

   Pour 0.25 cup whole milk over 0.75 cup fresh bread crumbs in a small bowl. Let sit for 2 minutes until the bread absorbs the milk and becomes soft and spongy — this keeps the meatballs tender and moist rather than dense.

2. 2

   Finely mince 1 medium yellow onion into pieces no larger than a grain of rice, then peel and mince 3 garlic cloves into a paste using the flat of your knife blade. Finely chop 0.5 cup fresh flat-leaf parsley and 0.25 cup fresh mint leaves — set the herbs aside separately.

3. 3

   In a large bowl, combine 1.5 lbs ground beef, the softened bread crumb mixture, minced onion, garlic paste, parsley, 1 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp sweet paprika, 0.25 tsp red pepper flakes, 1 tsp kosher salt, and 0.5 tsp freshly cracked black pepper. Crack 1 large egg into the bowl and mix gently with your hands until just combined — do not overmix, which toughens the meatballs. The mixture should look slightly marbled, not uniform.

4. 4

   Wet your hands with cold water. Working quickly, gently roll the mixture into 20 meatballs, each about 1.5 inches in diameter. Place them on a parchment-lined plate and refrigerate while you preheat the pan — cold meatballs hold their shape better.

5. 5

   Set a 12-inch skillet over medium-high heat and pour in 3 tbsp extra-virgin olive oil. Let the oil preheat for 2 minutes until it shimmers and moves in thin waves when you tilt the pan — it should be hot but not smoking.

6. 6

   Working in batches to avoid crowding, carefully place the meatballs into the hot oil. Let them sit undisturbed for 2-3 minutes until the bottom is deeply golden and caramelized — this creates flavor. Gently roll each meatball to sear another side, then continue turning every minute or so until all sides are browned, about 8-10 minutes total per batch.

7. 7

   Transfer the browned meatballs to a clean plate. Reduce the heat to medium-low and return all the meatballs to the pan in a single layer. Cover with a lid and cook for 3-4 minutes, shaking the pan occasionally, until the meatballs are cooked through (an instant-read thermometer inserted into the center should read 160°F).

8. 8

   Remove the pan from heat. Stir in the reserved fresh mint and taste — adjust salt and pepper if needed. Transfer the meatballs to a serving platter, drizzle with any pan juices, and serve warm with yogurt, fresh lemon wedges, and flatbread.

Tools you’ll need

• small bowl
• large mixing bowl
• parchment paper
• 12-inch skillet
• instant-read thermometer
• plate
• lid

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