Turkish meatballs

Kofte with Garlic Yogurt Sauce


 Recipe Type: Main

Yield: 4 servings



·         1 pound ground beef, I used 2/3 ground beef and 1/3 pork sausage

·         ¼ cup breadcrumbs, I used Panko

·         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)

I used a teaspoon each of Kofte Bahari (mixed spices), Pul Biber (red pepper) and Kisnis (Coriander).

·         4 cloves garlic, minced

·         Torn parsley, for garnish


Garlic Yogurt Sauce

·         1 cup plain yogurt, I used Greek yogurt

·         1 large garlic clove minced fine

·         1 teaspoon lemon juice


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. I like to let mine set in the fridge for and hour, form the meatballs and cover with plastic wrap and let them set in the fridge 1 to 2 hours before cooking.

For the Garlic Yogurt Sauce:

1.       Put the yogurt and garlic in a small bowl and stir to combine.

2.       Add the lemon juice and stir in

3.       Serve immediately or store in a covered container in the fridge.

Cook your favorite way and serve with or on top of flat bread or pita bread. Serve with the Garlic yogurt sauce. If you fry these in a skillet you may want to roll them in flour first.