Turkish Köfte Meatballs in Spiced Tomato Sauce

Succulent Turkish köfte meatballs in a spiced tomato sauce make the coziest weeknight dinner: fragrant with cumin and paprika, tender and springy inside, finished in a bright, savory sauce. Serve with rice, bulgur, or lavash and a cooling spoon of thick yogurt for balance.

Ingredients

• Ground beef — 14 oz (400 g)
• Ground lamb — 7 oz (200 g)
• Yellow onion — 1 medium
• Garlic — 3 cloves
• Large egg — 1
• Plain breadcrumbs — 3 tbsp (45 ml)
• Whole milk — 3 1/2 tbsp (50 ml)
• Parsley, finely chopped — 2 tbsp (30 ml)
• Ground cumin — 1 tsp (5 ml)
• Sweet paprika — 1 tsp (5 ml)
• Red pepper flakes — 1/2 tsp (2.5 ml)
• Kosher salt — 1 tsp (5 ml)
• Freshly ground black pepper — 1/2 tsp (2.5 ml)
• Olive oil — 2 tbsp (30 ml)
• Tomato paste — 1 tbsp (15 ml)
• Tomato purée (passata) — 14 oz (400 g)
• Water or broth — 7 fl oz (200 ml)
• Sugar — 1/2 tsp (2.5 ml)
• Bay leaf — 1
• Thick yogurt for serving — 3.5 oz (100 g)
• Fresh herbs for serving — 0.35 oz (10 g)

Step-by-step recipe

1. Combine the ground beef and lamb in a large bowl.
2. Add finely grated onion, crushed garlic, the egg, breadcrumbs, milk, chopped parsley, cumin, paprika, red pepper flakes, salt, and black pepper.
3. Mix vigorously for 2–3 minutes until the mixture becomes cohesive and slightly tacky. Chill for 10 minutes.
4. With damp hands, form 20–24 small meatballs, about 1 oz (28–30 g) each.
5. Heat a large skillet over medium heat. Add 1 tbsp olive oil and brown the meatballs on all sides until well-seared, 4–5 minutes. Transfer to a plate.
6. In the same skillet, add the remaining 1 tbsp olive oil and the tomato paste. Cook, stirring, for 30 seconds to bloom.
7. Pour in the tomato purée and water (or broth), add the sugar and bay leaf, bring to a simmer, and adjust salt to taste.
8. Return the meatballs to the skillet, cover, and simmer gently for 10–12 minutes until cooked through.
9. Remove from heat and rest for 5 minutes. Discard the bay leaf.
10. Serve hot with a spoon of thick yogurt and fresh herbs. Excellent with rice, bulgur, or warm lavash.

Nutrition (per serving)

Tips & variations

• No lamb: swap the lamb for more beef for a milder flavor.
• Bake instead of pan-fry: bake shaped meatballs 12–15 minutes at 425°F (220°C), then transfer to the sauce and simmer 5–7 minutes.
• Heat level: adjust chili flakes to taste, or use smoked paprika for a subtle smoky note.
• Gluten-free: use gluten-free breadcrumbs or 2 tbsp rice flour; replace milk with water.
• For juiciness: mix the meat until slightly sticky—this yields meatballs that are tender yet hold their shape.
• Doneness: internal temperature should reach 165°F (72–74°C).
• Make-ahead: freeze formed raw meatballs on a sheet pan, then bag and store for up to 2 months.

FAQ

• Can I use only ground chicken or turkey?
  Yes. Add 1 tbsp olive oil to the mixture for moisture and avoid overcooking when simmering.
• What can I use instead of tomato purée?
  Crushed canned tomatoes or finely chopped ripe tomatoes work well (about 1 lb (450 g)); increase tomato paste to 1 1/2 tbsp (22 ml).
• What should I serve on the side?
  Classics include basmati rice or bulgur. Also great with couscous, mashed potatoes, or warm lavash.
• Can I make it without milk?
  Yes. Replace the milk with water or plain (unsweetened) yogurt; the texture will stay tender.