These popular Turkish meatballs are delicious and very easy to prepare.
These small kebabs are perfect as a high protein snack or as in wraps with salad and yogurt.
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What are Kuru Köfte
Kuru Köfte are Turkish meatballs. Kuru means ‘dry’ as the meatballs do not have a sauce.
Crispy on the outside and moist on the inside, you can either form them into finger-like shapes, or round patties.
What kind of ground meat?
You could use either beef or lamb for these meatballs. I use a mix of both so they cook quickly and for the fat content.
Typically for kebabs and Turkish köfte/meatballs, it is important to use meat with some fat to make the meatballs moist and succulent.
How to make the meatballs
- Soak the bread in water and gently squeeze to remove the excess liquid.
- In a large mixing bowl, mix together the ground meats, the bread, eggs, cumin, onions and seasoning.
- Take golf ball size amounts and shape into oval shapes.
- Coat the meatballs in flour and fry in a large skillet till golden.
Fry the meatballs in butter for an amazing flavour, adding a bit of olive oil so that the butter does not burn. They can also be grilled or barbecued, and are great with a salad, bread and a serving of plain yogurt.
Make in advance
These meatballs can be prepared the day before and chilled. This will allow the flavours to infuse and they will keep their shape better.
Serve with Turkish Rice, vegetables, salad or in a wrap with tahini sauce or cacik.
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Kuru Köfte Meatballs
- 1 kg ground lamb approx. 1 lb
- 1 kg ground beef approx. 1 lb
- 2 small onions grated
- 2 slices bread (without crust)
- 120 g flour 1 cup
- 1 tablespoon ground cumin
- 2 medium eggs
- 230 ml water 1 cup
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons butter for frying
- 2 tablespoons olive oil for frying
- Soak 2 slices bread in 230 ml water then remove and gently squeeze to remove the excess liquid.
- In a large mixing bowl, combine the bread, 2 medium eggs, 1 teaspoon salt and ½ teaspoon black pepper, 1 tablespoon ground cumin, 2 small onions and 1 kg ground lamb , 1 kg ground beef , 120 g flour and mix well till properly combined.
- Taking an egg size amount of the mixture at a time, shape into small round patties or finger like shapes.
- Lightly press the köfte in flour and fry on medium heat in 2 tablespoons butter and 2 tablespoons olive oil for 4 or 5 minutes, till golden brown.
- Fry the meatballs in butter for an amazing flavour, adding a bit of olive oil so that the butter does not burn.
- They can also be grilled or barbecued, and are great with a salad, bread and a serving of plain yogurt.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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