Print

Kadinbudu Köfte

Kadinbudu kofte garnished with parsley in a white oval baking pan.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Meatballs with ground beef, rice, onion, parsley, egg and spices. These are golden and crispy on the outside and moist and chunky on the inside. They can be served warm or at room temperature. Perfect for parties and picnics. 

Ingredients

Meatballs:

  • 2 tablespoons olive oil

  • 1 medium sized onion, finely chopped

  • 500g (1.102 pounds) ground beef (10% fat), divided

  • ½ cup cooked rice (please see notes 1 and 2 below)

  • ½ cup parsley, chopped

  • 1 teaspoon allspice

  • ½ teaspoon cumin

  • 1 teaspoon black pepper

  • 1,5 teaspoons salt

  • 1 egg

 Coating:

  • 2 eggs

  • 5 tablespoons flour

Frying:

  • ½ cup vegetable oil (or sunflower oil)

Instructions

  1. Heat olive oil in a pan. Cook onions until translucent.

Notes

  1. To cook rice yourself, put 4 tablespoons of rice and ½ cup of water in a saucepan. Bring it to a boil. Reduce the heat and let it simmer until rice is tender but not mushy. Drain excessive water and put the rice aside.
  2. You can buy cooked rice from the store or use leftover rice if you have some in the fridge.
  3. Wet your hands when shaping meatballs.
  4. To keep the meatballs warm until serving time, put each batch of fried meatballs in a baking pan in a preheated oven (at 150C/300F). 
  5. Store any leftovers in an airtight container in the fridge for 2-3 days.
  6. Reheat in the preheated oven at 180C/350F for 10-15 minutes.

Nutrition

Find it online: https://www.giverecipe.com/turkish-kadinbudu-kofte/