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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (161g) Recipe makes 4 servings |
||
| Calories 482 | ||
| Calories from Fat 295 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.9g | 50% | |
| Saturated Fat 12.8g | 63% | |
| Monounsaturated Fat 14.2g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 135mg | 45% | |
| Sodium 575mg | 23% | |
| Potassium 356mg | 10% | |
| Total Carbohydrate 20.8g | 6% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 1.8g | ||
| Protein 24.3g | 48% | |
Turkish Meatballs (Kofta)
SERVES 4 -6 , 36 meatballs
Ingredients
- 1 cup fine fresh breadcrumb
- 1 lb lean ground lamb
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon allspice
- 1 teaspoon dried mint
- 2 cloves garlic
- 2 tablespoons parsley
- 1 egg
- 1 tablespoon olive oil
Directions
1
Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.2
Whizz until finely crumbed.3
Add the ground lamb and the egg, and process until blended.4
Add the spices, garlic and parsley.5
Process the meat well to achieve a fine texture.6
Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.7
You may cook them at once, or refrigerate the mixture for several hours.8
(If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.9
The meatballs should be stirred several times, the patties turned once.10
Remove them with a slotted spoon to drain.11
Serve the meatballs hot or at room temperature as an appetizer.12
Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.
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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > Asian > S.W. (Middle Eastern) > Turkish
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Brunch
Featured Reviews for This Recipe
From: mrsndiaye
On Jun 19, 2009
Delicious! I used fresh dill instead of dried mint as one of the other reviewers suggested. I didn't put in allspice. After I browned the kefta, I minced some garlic and onions, sauteed them with hot sauce, salt, pepper, chili flakes and tomatos and boiled and then simmered with a bit of water. Delish! My husband finished the whole plate (a sure sign that it's a winner!!)
From: mommylovetocook
On May 17, 2009
Lovely combination of flavours...DH absolutely looved them..thnk u for posting this wonderful recipe.
From: Catte Nappe
On Jul 30, 2007
These were great. I made 8 little patties and did them outside on the gas grill. Didn't have the necessary to make fresh breadcrumbs so I used 2/3 cup of oats. It worked fine. We had them with Turkish Zucchini Fritters Kabak Mücveri (Turkish Zucchini Fritters), sliced tomato, warm flat bread; and cantaloupe for dessert.
From: AZ to AK
On Jun 18, 2007
These were outstanding. I couldn't find lamb in our grocery so I used beef instead. Subsituted fresh dill for mint (again not available at the store). Also had no allspice, so I combined ground cloves and cinnamon to equal 1/2 tsp. Shaped mine into 12 finger shaped patties. Grilled them on the BBQ over medium heat. Served with greek salad, pita, hummus, tzatziki, and grilled eggplant. It was a meal to die for!!
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