Turkish Meatballs, known as kofte in Türkiye, are one of those dishes we never get tired of. They are tender, juicy, packed with spices and incredibly easy to make. As a Turkish family, this is probably one of the dishes we make most often, and once you try it, you'll understand why.
Köfte: A Favorite in Turkish Homes
If you asked us what we cook most often at home, our answer would be kofte. And we don't think we're the only Turkish family who would say that.
Kofte is one of the most loved dishes in Türkiye. It might even be the meat dish that is cooked most often in Turkish homes. It is the kind of dinner that gets everyone excited when they hear it is on the menu.
It is also known as a lifesaver for Turkish moms. It is easy to make, doesn't require many ingredients, and almost everyone loves it. So it ends up on the dinner table very often.
And kofte isn't just something people make at home. There are even restaurants called kofteci that specialize in serving kofte.
The recipe we are sharing here comes from a local kofteci we loved years ago when we were living in Eskişehir, Türkiye. We got the recipe from the owner, and we've been making it this way ever since.
What Is Turkish Kofte?
There are many different types of kofte in Turkish cuisine. This recipe is for the classic homemade version that many of us grew up eating.
It is made with ground beef, onion, bread, and spices, then shaped into patties and cooked in a pan, on the grill or in the oven.
This is one of the simplest types of Turkish kofte. There is no sauce and no complicated ingredients. Just meat, onion, bread and spices coming together to create a tender and flavorful dish.
About The Ingredients
Ground Beef: We mostly make kofte with ground beef that’s 80% lean (20% fat). If you like the flavor of lamb, you can use a combination of beef and lamb.
Spices: We use cumin, chili powder (or paprika), pul biber (Aleppo pepper), thyme (or oregano), salt and black pepper. You can adjust the amounts to your taste.
Onion: We either chop it very finely or grate it. You can also use a food processor.
Garlic: We love the richness it adds to our kofte, but you can use less or leave it out if you prefer.
Bread or Breadcrumbs: We often use a large slice of stale bread without the crust. Just put it in a food processor and blitz until fine.
Baking Soda: This is one of the key ingredients for tender kofte. Mixed with a little lemon juice, it helps keep the meat soft and juicy.
Parsley: Like many Turkish people (including Zerrin’s mom), you can also add finely chopped parsley to the mixture. It adds a really nice flavor. We often do this too, but we didn’t have any parsley on hand when making this recipe.
You can find the full ingredient list with exact measurements in the recipe card below.
How To Make Turkish Kofte
Making Turkish kofte is surprisingly easy.
Put the ground beef, breadcrumbs, onion, garlic and spices in a large mixing bowl. Add the baking soda, pour the lemon juice over it and then add the water. Using your hand, mix everything together for about a minute until well combined.
If you have time, cover the mixture and let it rest in the refrigerator for at least an hour. This helps the flavors come together and gives the kofte an even better texture. But don't worry if you're short on time. We often skip this step too and the kofte still turn out delicious.
Shape the mixture into balls or oval patties, whichever you prefer.
Heat a little olive oil in a cast iron skillet or a non-stick pan over medium-high heat. Place the kofte in the pan, making sure not to overcrowd it. Cook until the bottoms are nicely browned, then flip them over and brown the other side as well.
Once both sides have a good color, reduce the heat to medium and continue cooking, turning them occasionally so they brown evenly on all sides. Depending on their size, they should be fully cooked in about 8 to 10 minutes.
Transfer the cooked kofte to a plate and continue with the remaining batches. Serve immediately while still hot.
You can find the full list of instructions on the recipe card below.
Serving Suggestions
Turkish kofte is often served with piyaz (Turkish bean salad) or çoban salatası (Turkish shepherd's salad). We also love serving it with sumac onions on the side.
For something cooling and refreshing, serve kofte with a bowl of cacık, the Turkish yogurt and cucumber dip.
Also, kofte goes well with Turkish rice pilaf or bulgur pilaf. Both are classic pairings.
If you want to add some bread to the table, we recommend pide ekmek, lavash or even bazlama.
And of course, just like many Turks, we would have a glass of ayran alongside kofte. This simple yogurt drink is one of the most popular accompaniments to grilled and pan-fried meat dishes in Türkiye.
Looking for more ideas? Check out our collection of Turkish side dishes.
Storage and Reheating
Store any leftover kofte in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a skillet over medium heat and cook for a few minutes, turning occasionally, until heated through.
That said, many Turks enjoy leftover kofte without reheating. We often take them out of the refrigerator and leave them on the counter for 15 to 20 minutes to lose their chill, then serve them with bread and salad or pickles. In fact, we often prefer having the leftovers this way.
Can I Freeze Kofte?
Yes, absolutely!
If there is one thing many Turkish moms always have in the freezer, it is homemade kofte. It is often the first thing they reach for when they can't decide what to make for dinner because they know everyone will happily eat it.
To freeze kofte, shape the meat mixture into patties and place them on a large plate or tray in a single layer. Freeze for 15 to 20 minutes, then transfer them to freezer bags. This quick freeze prevents them from sticking together.
When you are ready to cook, you can take the kofte straight from the freezer and cook them. There is no need to thaw them first.
We highly recommend making a big batch and keeping some in the freezer for busy weeknights. Having homemade kofte ready to cook can feel like a lifesaver when everyone is hungry and dinner needs to be on the table quickly.
More Turkish Kofte Recipes
- Turkish kofte kebab
- İzmir Köfte (Meatballs and Potatoes in Tomato Sauce)
- Kadinbudu Kofte
- Meatball Stew
- Eggplant Kebab
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📖 Recipe
Kofte Recipe (Turkish Meatballs)
Video
INGREDIENTS
- 2 pounds ground beef (900 grams) 80% lean
- ½ cup breadcrumbs (50 grams)
- 2 medium onions pureed
- 4 cloves garlic mashed (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes optional
- 1 teaspoon dried thyme
- 1 teaspoon chili powder optional
- ¼ cup water
- 1 teaspoon baking soda
- ½ lemon juice only
- 1 tablespoon olive oil to fry the meatballs
INSTRUCTIONS
- In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, cumin, chili powder (or paprika), pul biber, thyme, salt and black pepper.
- Add the baking soda on top of the mixture. Pour the lemon juice over it, then add the water.
- Using your hand, mix everything together for about 1 minute, until well combined.
- If you have time, cover and refrigerate the mixture for at least 1 hour. This helps the flavors develop, but you can skip this step if needed.
- Shape the mixture into balls or oval kofte patties.
- Heat the olive oil in a cast iron skillet or non-stick pan over medium-high heat.
- Place 8-10 kofte in the pan and cook for 1-2 minutes, or until nicely browned on the bottom. Flip and cook the other side until browned as well.
- Reduce the heat to medium and continue cooking, turning occasionally, until the kofte are cooked through and evenly browned on all sides, about 8-10 minutes total.
- Transfer the cooked kofte to a plate and continue cooking the remaining kofte in batches. There is no need to add more oil to the pan, as the kofte will release some of their fat while cooking.
- Serve immediately with piyaz (Turkish bean salad) or your favorite side dishes.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Sherri says
This was absolutely perfect! It's the closest I've come in home cooking to the basic kofte I loved so much in Turkey (there are some many kinds of kofte, one day I will make them all). I only had one pound of ground beef so I cut the recipe in half -- no problem at all. Was similarly not sure how the baking soda would taste but it helped replicate that somewhat springy texture. Making and eating this kofte was the bright spot of another blah Monday in quarantine. I paired it with some macaroni and cheese, then had a green salad after for some lightness and balance. Thanks for this recipe!
Yusuf says
Hi Sherri! So happy to hear that you loved our kofte recipe! TServing it along with macaroni and cheese is brilliant! A green salad with these is a must for sure! Thanks for your feedback!
Charla says
These were AMAZING! A little more work than the meatballs I've been making recently, but it was like I was suddenly back in Istanbul!
Helly says
These meatballs are PERFECT! I made the recipe yesterday for our Turkish friends, and served it with that cucumber dip. And everyone loved it! Thank you for the recipe! Now I will make some more and freeze for a later use.
Jamie says
Hello,
I made the köfte for my boyfriend and myself and I must say it was a hit! It tasted like we were at an authentic Turkish Resturant! The baking soda and lemon will make the meat soft and juicy. Never thought of it' soo good. Thank u for sharing! Will be a staple in my home.
Amandine says
In 1978 in Oslo, when I was in second grade, 8 years old, we had a new girl starting school in my class. She was from Turkey, and the most exotic person I'd ever met. Not many foreigners in Norway in 1978! Her mum came to school one day, bringing turkish meatballs to all of us, - and it tasted like nothing I'd ever tasted in my life! I have tried to copy but never succeeded until I gave your recipe a try, and really think I nailed it! Thank you! They turned out almost as yummy as I remembered them, just as yummy if you strip them of pink nostalgia:-)
Zerrin says
Thank you Amandine for sharing your memory with us. Meatballs are one of the favorites of Turkish moms as no kid refuses these! Great to hear that you liked my recipe!
Shima says
I love kofte however in my opinion It is dreadful making kofte.
I don't like touching raw meat or washing the bowls afterwards, I don't like shaping them into balls, neither standing for half hour frying them, is there an easier way to cook kofte I don't know?
Zerrin says
Maybe you can wear kitchen gloves when making kofte. And if you don't like frying, you can cook it in oven.
Natalie - Turkish Travel Blog says
I love kofte however I have found out after countless attempts that the butcher always makes better kofte than me so I buy them ready made. Cheating, I know!
lil mama says
MY MOM DOES HER OWN BUSINESS SO SHE IS LOOKING AT HOW TO MAKE MEATBALLS
Sophie says
Your meat balls look yummie!! Me too, I made little balls like that including lemon zest & lemon juice!! I love those tastes in the meat!!
Tangled Noodle says
These meatballs look delicious! Although it's not yet warm enough to grill outside, I imagine these will be marvelous made over an open flame!
lisaiscooking says
That's interesting that lemon is used. They look fantastic!
Reeni says
I am a meatball lover from way back! These look delicious!!
Sara says
I just love meatballs, I definitely need to try your version. They look so delicious.
Natasha - 5 Star Foodie says
Since my husband doesn't like tomato sauce, I always make Swedish meatballs for him but now that I learned about köfte, I will make it for him and I know he will love these! Thanks for a great recipe!
OysterCulture says
Ha, I love kofte, and its very popular in Persia as well, as I learned, the easy way, from my friend. I cannot wait to try your version - you do realize I might be cooking Turkish for the rest of 2009 to keep up with all these wonderful recipes you provide?