[Food Series] Turkish Meatballs (Köfte)

I’ll be honest, Meatballs are my husband’s domain. He’s the Köfte master. Before this attempt, I had only made them once, so I didn’t expect to knock it out of the park! Even the hubby said mine were better than his (on which the jury is still out). Anyway, here it is! The best darn Turkish meatball a New Orleanian ever made! Enjoy!

Turkish Meatballs (Köfte) Recipe

2 lbs Ground Beef (30% Fat)
1/2 medium Onion
2 Garlic Cloves
1 cup plain bread crumbs
2 tablespoons dried Oregano
2 tablespoons Cumin
1/2 cup fresh Parsley
1 teaspoon Salt
1/2 teaspoon Pepper

To begin, prepare the wet and dry mixture ingredients before handling the ground beef. Finely grate the onion and garlic in one bowl. In another bowl add the plain bread crumbs, crushed dried oregano, cumin, salt and pepper and mix well. Preheat your broiler. In another bowl, place half of the ground beef trying to expose as much surface area of the meat as possible, then add half of the onion and garlic mixture, half of the breadcrumb mixture and half of the parsley and mix until everything is fully incorporated. Make sure not to overwork the meat, otherwise the meatballs won’t be as tender. Add the second half of the ground beef and the last of the onion and garlic mixture, breadcrumb mixture and parsley and mix again. Shape meatballs into oblong spheres about an inch in diameter and place in the broiler for about 5 minutes, then flip and broil for about another 4 minutes.

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