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–+ servings
Kadinbudu kofte garnished with parsley in a white oval baking pan.
5 from 1 vote

Kadinbudu Köfte

By Zerrin & Yusuf
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. 
Yields: 16 pieces
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PREP 20 minutes
COOK 20 minutes
TOTAL 40 minutes

INGREDIENTS
  

Meatballs:

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 500 g ground beef (10% fat), divided into two
  • 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 medium egg

 Coating:

  • 2 medium eggs
  • 5 tablespoons flour

Frying:

  • ½ cup vegetable oil or sunflower oil

INSTRUCTIONS
 

  • Heat olive oil in a pan. Cook onions until translucent.
  • Add in half of the ground beef. Cook it, stirring occasionally. Let it release water and absorb it back. Let it cool down.
  • In a large mixing bowl, combine cooked and cooled ground beef, remaining ground beef (uncooked), cooked rice, parsley, allspice, cumin, black pepper, salt and egg. Mix well with a spoon or your hand. Shape into balls and flatten them.
  • Put the flour on a plate. 
  • In another bowl, beat the eggs.
  • Heat vegetable oil in a shallow pan.
  • Coat the meatballs with flour by placing them in the flour bowl in batches. Make sure they are very well coated with flour. 
  • Then dip each flour coated meatball into beaten eggs and immediately place in the hot oil.
  • Fry both sides until golden, about 5 minutes per side. 
  • Transfer onto a paper towel and serve warm or at room temperature. 

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

Calories: 174kcalCarbohydrates: 4gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 52mgSodium: 252mgPotassium: 132mgFiber: 0.3gSugar: 0.3gVitamin A: 205IUVitamin C: 3mgCalcium: 16mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dinner
Cuisine Turkish
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