An easy to make beef kofta recipe or spicy Turkish meatballs, always delicious and perfect for any kind of gathering.
SPICY TURKISH KOFTA RECIPE
WHAT ARE KOFTAS?
Koftas are basically meatballs, the kind of meatballs you can find not only in the Turkish cuisine, but also all over Eastern Europe, Middle Eastern, India or Central Asia.
They usually consist of ground meat, often beef in Turkey and the Middle East, but often mixed with lamb, mutton or chicken. In the Balkans and Eastern Europe kofta are more often made with pork or a mixture of pork and beef.
There are also plenty of vegetarian versions of kofta, which in Orthodox countries (like Romania or Greece) are mostly eaten during the fasting times before Eastern or Christmas. These vegetarian versions of the koftas are often made with potatoes, rice, cabbage, mushrooms or other vegetable mixtures.
Koftas or meatballs are often served on their own, I grew up on meatballs with mashed potato and preserved vegetables. But often enough they are served in some kind of sauce, often meatballs in tomato sauce or in curries or other kinds of gravies.
According to Wikipedia the word kofta is Persian meaning “to grind” and referring to the ground meat used to make the koftas.
This word was adopted in many of the regions where kofta became popular. They are still called kofta or köfta in Turkey and many Middle Eastern countries, but kofta is called “chiftea” in Romania, keftedes in Greece, qofte in Albania or cufte in the former Yugoslav republics.
All these name variations remind of the original kofta.
HOW TO MAKE SPICY TURKISH MEATBALLS
Like all meatball recipes this beef kofta recipe is very easy to make. Basically, gather all the needed ingredients, mix them with the ground meat, form and cook the Turkish meatballs.
Meat for the spicy Turkish meatballs:
I used only ground beef. You can use a mixture of ground beef and ground lamb, but as ground lamb is completely unavailable around here, I stick to beef.
The ground beef is regular ground beef, not the lean sort. I think extra lean ground beef makes these beef koftas dry, so I prefer to use the regular ground beef, which has about 20-30% fat, depending on where you buy it.
Garlic is absolutely essential, I cannot even think of any kind of Romanian or Turkish kofta recipe which doesn’t include lots of garlic.
To make the spicy Turkish meatballs I use much more spices than I would use for the Romanian meatballs I grew up with.
So, what you need are ground cumin, ground coriander, all spice, chopped parsley and Turkish red pepper flakes.
Turkish red pepper flakes are very common in Germany, but if you cannot find them where you live, you can replace them with regular red pepper flakes. And when it comes to red pepper or chili, I always recommend adding as much as you like to the dish, as much you can take.
Other ingredients for the beef kofta recipe:
The remaining ingredients are the regular ingredients you will find in most kofta or meatball recipes: onions, eggs, white bread, salt and pepper.
What is not so common is the baking soda. Baking soda is often used when making the Croatian cevapcici or the Romanian mici, which are the Romanian version of cevapcici. It helps the meatballs keep their shape and become nice and tender.
HOW TO COOK THE BEEF KOFTA
You can either fry or bake the spicy Turkish meatballs.
I tried both versions, lots of times and they both work well. I find the fried kofta slightly heartier and juicier due to the oil they are cooked in but, in the end, most people would probably not notice a lot of difference between the two versions.
I go for baked meatballs when cooking larger amounts of koftas or meatballs for a party or potluck and for fried meatballs when I miss my grandmother’s cooking or only make a small batch of meatballs.
If you fry the meatballs, do so in a cast iron skillet or a non-stick pan, this way you will not need lots of oil, about 2 tablespoons should be sufficient. Fry the meatballs on all sides and on medium heat for about 7-10 minutes or until cooked through.
Fry the meatballs in batches, if necessary.
Depending on their size the cooking time might differ, so check and don’t overcook the spicy Turkish meatballs.
If you choose to bake the beef koftas give them on a baking tray lined with baking paper and cook them in the preheated oven for about 13-15 minutes. Again, check earlier, just to make sure you don’t overcook them.
CAN YOU MAKE THE BEEF KOFTA RECIPE IN ADVANCE
Yes, you can.
You can make a big batch of beef koftas, shape them into balls and freeze. To do so give the koftas into airtight containers, layered between sheets of parchment paper. Freeze for up to two months and defreeze slowly in the refrigerator, preferably overnight.
You can also cook the Turkish kofta recipe in advance and serve the meatballs later at room temperature.
WHAT TO SERVE WITH KOFTA?
I probably serve beef koftas or another kind of meatballs at any party I organize at home (except barbecue parties). Everybody loves them, they can be made in advance and can be eaten at room temperature.
Otherwise, we often eat spicy Turkish meatballs with mashed potatoes and salad, with a tahini or chili dip.
If we have leftovers meatballs, we often eat them on a slice of bread smeared with mustard, or you can stuff some pita bread or tortilla wraps with them. In this case, don’t forget some kind of sauce, raw onions slices, some salad leaves if you like, tomatoes or bell pepper slices.
You can also make a simple tomato sauce and reheat the beef koftas in the sauce. Some mashed potatoes, rice or pasta on the side and you could not be happier.
MORE TURKISH RECIPES?
- 500 g/ 1.1 lb ground beef
- 1 onion, about 75 g/ 2.6 oz
- 3 garlic cloves
- 1 large egg
- 60 g/ 2.1 oz white bread, weighed after removing the crust (about 1-2 white bread slices, depending on size)
- 2 tablespoons chopped parsley
- ¾ teaspoon Turkish red pepper flakes (See note)
- 1 teaspoon ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon all spice
- ¼ teaspoon baking soda
- ¾ teaspoon ground black pepper
- ½ – ¾ teaspoon fine sea salt
Give the ground beef to a bowl. Grate the onion and the garlic cloves and give to the bowl together with the chopped parsley.
Lightly beat the egg and crumble the crustless white bread with your hands or in a food processor. Add both to the bowl. Add the red pepper flakes, cumin, coriander, all spice, baking soda, salt and pepper.
Mix thoroughly with your hands, at least 3-4 minutes. You can cover and refrigerate the mixture now and cook the meatballs a few hours later.
Otherwise, form small meatballs, between 30 and 35 of them.
If frying the meatballs, heat one tablespoon oil in a large non-stick or cast iron pan. Fry the meatballs on medium heat, in two batches, for about 8-10 minutes, turning every few minutes to prevent them catching to the pan or becoming too dark. Turn the heat down slightly if you notice that the koftas are getting too dark before being cooked through.
Check after 7-8 minutes by cutting one kofta in the middle.
To fry the second batch of koftas, add the second tablespoon oil to the pan and repeat.
To bake the meatballs preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Give the meatballs to a baking tray lined with baking paper and bake for about 13-15 minutes until cooked through but not overcooked.
Nutrition Information:Yield: 6 Serving Size: 5
Amount Per Serving:Calories: 279 Total Fat: 16g Saturated Fat: 6g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 105mg Sodium: 456mg Carbohydrates: 8g Fiber: 1g Sugar: 1g Protein: 25g