Turkish Köfte

Ingredients · per serving

• small handful Fresh parsley
• ½ tsp Sweet paprika
• pinch Chilli flakes
• 2 cloves Garlic
• ½ tsp Ground coriander
• 2 tbsp Olive oil
• 200 ml Tomato passata
• ½ tsp Ground cumin
• 120 g Lamb mince
• ½ tsp Dried mint
• to taste Salt
• 70 g Onion

Instructions

1. Make the meatballs: in a bowl, combine lamb mince, grated onion (squeeze out excess liquid in a clean tea towel first), 1 minced garlic clove, cumin, paprika, ground coriander, dried mint, salt, and pepper. Mix gently with your hands — overworking makes them tough.
2. Form into walnut-sized balls (about 8 from 120g mince). Rest in the fridge 5 min while you start the sauce.
3. Heat 1 tbsp olive oil in a wide frying pan over medium heat. Add finely chopped onion (for sauce), cook 5 min until soft.
4. Add the second minced garlic clove and chilli flakes (if using). Stir 30 sec.
5. Pour in the tomato passata + 50ml water. Simmer 5 min.
6. Add the meatballs in a single layer. Don't stir for the first 2 min — let the bottoms set. Then gently roll them around to brown all sides, about 5 min total.
7. Reduce heat to low, partially cover. Simmer 10 min — meatballs cook through and the sauce thickens.
8. Taste, adjust seasoning. Scatter parsley. Serve with rice, flatbread, or pasta.

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