These Turkish Meatballs were a doddle to make but tasted quite special. Result!
Mince – a mix of ground lamb and beef (try to make sure you include some lamb – this adds depth of flavour) – I had about 2 pounds or 1 kilo of meat in total
2 small onions – grated
2 slices of dry bread (moistened with water)
Chopped parsley – a good handful
1 teaspoon of cumin powder
3 teaspoons of salt
Lots of ground black pepper
Just mix all that lot up so it is well mixed but not gooey. I did it by hand using disposable gloves – only because it kept my hands clean.
Then roll the mix into little sausage shaped meatballs – I find this easier to do if you moisten your hands/gloves first.
Leave your meatballs to rest in the fridge for at least an hour before cooking them. I had made quite a lot of meatballs so I put some into the freezer with plastic between them – they cooked up just fine a couple of weeks later.
To cook your meatballs just fry them in a mix of butter and oil. I served the kofte with 2 sauces. One was a mix of chilli sauce and tomato sauce (ketchup). The other was a mix of mustard, mayo and limoncello.