Turkish Meatballs (Köfte)

Method

1. 1

   Mix the köfte

   Combine the beef, grated onion, breadcrumbs, egg, parsley, cumin, paprika, salt and pepper in a bowl for 2 minutes, until evenly mixed.

2. 2

   Shape

   Shape the mixture into 12 oval meatballs, about 2 minutes.

3. 3

   Heat the pan

   Over medium-high heat, warm the olive oil in a large frying pan for 2 minutes, until shimmering but not smoking.

4. 4

   Brown the köfte

   Over medium-high heat, cook the köfte for 3 minutes on each side, until browned.

5. 5

   Cook through

   Reduce the heat to medium-low, cover the pan and cook for 6 to 8 minutes, turning once, until the centres reach 71°C and the juices run clear.

6. 6

   Rest and serve

   Rest the köfte in the pan for 3 minutes, then serve with lemon wedges.

Tips

• Squeeze excess juice from the grated onion before mixing so the mixture does not become too wet.
• Shape the köfte to a similar size and avoid packing them tightly for even cooking and a tender texture.
• Turn them gently while browning to help them keep their shape.
• Check the thickest köfte with a food thermometer, as colour alone cannot confirm they are cooked through.

Swaps

• Use dried breadcrumbs in place of fresh breadcrumbs, keeping the quantity the same.
• Use finely chopped mint in place of the parsley for a different herbal note.

Storing

Refrigerate leftovers in a covered container for up to 3 days; reheat gently until piping hot.