Kofte with Mint Yogurt Sauce
Prep Time
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These Turkish meatballs are very good replicas of the ones we ate in Istanbul, although there they would typically be served plain with rice pilaf. Leave off the yogurt sauce to keep this dish kosher.
Recipe Type: Main
Yield: 4 servings
  • 1 pound ground beef
  • ¼ cup breadcrumbs
  • 1 egg
  • ½ cup minced onion
  • ¼ cup chopped parsley, loosely packed
  • 2 teaspoons meatball spice (or some combination of cumin, sweet paprika, allspice, black pepper, coriander, nutmeg, ginger, and cinnamon)
  • 4 cloves garlic, minced
  • Flour
  • Vegetable oil
  • Torn mint or parsley, for garnish
Mint Yogurt Sauce (optional):
  • 1 cup plain yogurt
  • ½ cup chopped mint
  • Salt and pepper
For the Kofte:
  1. Put the ground beef, breadcrumbs, egg, onion, parsley, meatball spice, and garlic in a large bowl and mix thoroughly with your hands until well combined.
  2. Form them into 16 or so small, flattened meatballs.
  3. Lightly coat each kofte in flour.
  4. Put enough vegetable oil in a large skillet so that it is well-coated and heat over medium-high.
  5. Add the kofte, working in batches if necessary, and cook, flipping once, until done (about 5 minutes per side).
  6. Transfer to a paper towel-lined plate.
  7. Serve with plain rice pilaf or, as I have here, on a pita and topped with mint yogurt sauce. Garnish with torn or chopped mint or parsley.
For the Mint Yogurt Sauce:
  1. Put the yogurt and mint in a small bowl and stir to combine.
  2. Season with salt and pepper to taste.
  3. Serve immediately or store in a covered container in the fridge.
Kosher meat if yogurt sauce is omitted (it's still delicious!) Can be made gluten free with GF breadcrumbs.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/kofte-and-a-meatball-blog-hop/