Meats
Say goodbye to dry, flavorless meatballs! This Classic Turkish Köfte recipe unlocks the secret to the juiciest, most flavorful patties you’ve ever tasted. We use a special blend of ground beef, fresh parsley, and a surprising secret ingredient—baking soda—to achieve that perfect fluffy texture. Pan-seared to lock in the juices and ready in minutes, these meatballs are perfect for a weeknight dinner or a delicious sandwich.
Ingredients :
- 500 g ground beef (medium fat)
- 1 medium onion
- 1 egg
- 2 slices stale bread (crusts removed, crumbled) or 1/2 cup breadcrumbs
- 1 garlic clove
- 3-4 sprigs fresh parsley
- 1.5 tsp salt
- 1 tsp black pepper
- 1/2 tsp dried thyme (or cumin)
- 1/2 tsp baking soda (the secret to fluffy meatballs)
- Vegetable oil (for frying)
Preparation :
- Grate the onion and squeeze out the juice thoroughly using a strainer or your hands. Discard the juice (this prevents bitterness) and keep the onion pulp.
- Finely chop the parsley leaves and mince the garlic.
- In a large mixing bowl, combine the ground beef, onion pulp, egg, crumbled bread, garlic, parsley, salt, pepper, thyme, and baking soda.
- Knead the mixture vigorously for at least 10 minutes. This step is crucial to bind the proteins and ensure the meatballs don't fall apart while cooking.
- Cover the mixture with plastic wrap and refrigerate for at least 2 hours to let the flavors meld and the meat firm up.
- Take walnut-sized pieces from the rested mixture and shape them into oval or round patties (slightly flattened).
- Heat a lightly oiled pan over medium-high heat. Place the meatballs in the pan without overcrowding.
- Sear them on both sides until browned to seal in the juices.
- Reduce the heat to medium and continue cooking for about 10-12 minutes, turning occasionally, until they are fully cooked through.
- Serve hot with rice, french fries, or a fresh salad.
