These flavorful Turkish meatballs, called kofte (or kofta), are delicious on their own, over rice, or served with the lemon-tahini sauce. They work equally well as an appetizer or main course—keep pita or flatbread nearby to soak up the sauce. Save a simple semolina cake for dessert if you like.
What is Kofte?
In Turkish cuisine, meatballs are known as kofte. They resemble familiar meatballs but use different seasonings and a slightly different preparation. One distinctive step is working the meat mixture longer—typically several minutes—to develop texture and flavor. To keep the kofte tender despite the extra mixing, a few ingredients are added to improve moisture and binding.
The result is a light, well-seasoned meatball that practically melts in your mouth.
What are Kofte Turkish meatballs made of?
Traditional kofte use ground beef, lamb, or a mix of both. This version uses beef, but you can substitute lamb, turkey, or chicken if you prefer. The mixture includes onion, garlic, breadcrumbs, egg, and fresh herbs, plus warming spices to flavor and bind the meat so the meatballs hold together while cooking.
Ingredients in this Turkish meatball recipe
This dish has two parts: the meatballs and the lemon-tahini sauce. Each is tasty on its own, but together they’re especially satisfying.
Kofte Meatball Ingredients
- ground beef (or substitute ground turkey, lamb, or chicken)
- red onion
- garlic
- breadcrumbs
- egg
- fresh parsley
- fresh mint
- cumin
- allspice
- salt and pepper
- baking soda
- fresh lemon juice
- olive oil (for frying)
Turkish Meatball Sauce Ingredients
- tahini (sesame paste)
- fresh lemon juice
- salt
- water (to thin the sauce)
How to make Kofte – Turkish Meatballs
These meatballs are straightforward with one important extra step: longer mixing to develop texture. It sounds unusual, but it produces an excellent bite.
Start by combining the beef, grated onion, minced garlic, breadcrumbs, beaten egg, chopped parsley and mint, cumin, allspice, salt, and pepper in a medium bowl. In a small dish, whisk together water, baking soda, and lemon juice, then pour this over the meat mixture—this little addition helps tenderize the meat and encourages browning.
Use your hands to mix gently until evenly combined, then continue massaging the mixture for 2–3 more minutes. Cover and refrigerate for at least one hour; overnight is even better to allow the flavors to meld.
While the mixture chills, whisk the tahini, lemon juice, and salt in a small bowl. Add a splash of water as needed to reach a smooth, spoonable consistency. Taste and adjust salt, then refrigerate the sauce until ready to serve.
When you’re ready to cook, roll the meat into 1-inch balls. Warm a large skillet over medium heat and add olive oil. When the oil shimmers, brown the meatballs in batches so they don’t overcrowd the pan. Cook until well-browned and cooked through, about 10–12 minutes total, turning as needed.
To serve, spread some tahini sauce in a shallow dish and place the meatballs on top. Garnish with extra chopped parsley or mint and toasted pine nuts if you like. Serve immediately with pita, flatbread, or rice.
Can you brown them first on the stove then bake?
Yes. Sear the meatballs over medium-high heat, then transfer them to a 350°F oven for about 10 minutes to finish cooking. Using an oven-safe skillet makes this especially easy and reduces cleanup.
Can you make them in advance?
Absolutely. The meat mixture benefits from chilling, so prepare it up to a day ahead. You can form the meatballs before refrigerating—cover them tightly. The tahini sauce also improves with time and can be made in advance.
Can you freeze Turkish meatballs?
Yes. After cooking, cool the meatballs completely, then freeze them on a sheet pan for about 30 minutes before transferring to a freezer bag. They keep up to three months. Reheat covered in a 300°F oven for 15–20 minutes or until heated through. Serve with the sauce as directed.
Tips and Variations
- Choose fattier ground beef (about 80% lean) for juicier meatballs. Poultry versions will be leaner and drier unless you add extra fat or moisture.
- Try a blend of beef and lamb (50/50) or use all lamb for a richer flavor.
- The baking soda slurry and extended mixing help texture and browning, but you can skip them if short on time—the meatballs will still be tasty.
- Swap the lemon-tahini for tzatziki for a fresher, yogurt-based pairing, or serve kofte with tomato sauce over pasta for a different take.
- If you don’t want to grate the onion, finely mince it instead.
- A cast-iron skillet gives an excellent crust and can go from stovetop to oven if you choose to finish the meatballs in the oven.
What do you serve with Turkish meatballs?
Kofte pair beautifully with warm pita or flatbread for dipping. For a main-course presentation, smear a bit of the tahini sauce on bread and pile on the meatballs for simple sandwiches. They’re also excellent over rice.
To keep things low-carb, serve the meatballs in romaine leaves instead of bread. A light cucumber-and-tomato salad dressed with olive oil, salt, and pepper makes a refreshing side, and grilled or roasted eggplant is another tasty accompaniment.
Turkish Meatballs in Lemon-Tahini Sauce
4 servings
10 minutes
12 minutes
1 hour
1 hour 22 minutes
Ingredients
Meatballs
- 1 pound 80% lean ground beef
- ¼ medium-sized red onion, finely grated
- 2 garlic cloves, minced
- ¼ cup plain breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup water
- 1 teaspoon baking soda
- 1 teaspoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil (for frying)
Sauce
- ⅔ cup tahini
- 2 tablespoons fresh lemon juice
- ½ teaspoon coarse salt (adjust to taste)
Topping
- Chopped fresh parsley and mint, to garnish
- Pine nuts (optional)
Instructions
- Place the beef, onion, garlic, breadcrumbs, egg, parsley, mint, cumin, allspice, salt, and pepper in a medium mixing bowl. In a small dish, whisk together water, baking soda, and lemon juice, then pour over the meat mixture.
- Using your hands, mix gently until combined, then massage the mixture for another 2–3 minutes. Cover and refrigerate for at least one hour or up to overnight.
- Make the sauce by whisking tahini, lemon juice, and salt in a small bowl. Add a little water to reach the desired consistency. Taste and adjust salt, then refrigerate.
- Remove the meat mixture and sauce from the fridge. Roll the meat into 1-inch balls and let the sauce come to room temperature while you cook.
- Heat a large skillet over medium heat with the olive oil. When the oil shimmers, brown the meatballs in batches, cooking until browned and cooked through, about 10–12 minutes.
- Pour the sauce into a shallow serving dish, arrange the meatballs on top, and garnish with chopped herbs and optional pine nuts. Serve immediately.
Nutrition Information:
Yield: 4
Amount Per Serving:
Calories: 695
Total Fat: 51g
Protein: 41g
This data was provided and calculated by Nutritionix.
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