Yes, you are reading that correctly. Turkish Lamb Meatballs. This is rare. I don't typically make meat dishes. In fact, this only happens on very rare occasions. I decided to make Gregg one of his favorite dishes--Köfte, Turkish Lamb Meatballs.
Köfte are made with ground or minced meat and flavored with spices and herbs. Some mixtures include rice, bulgur, or fresh bread crumbs. Their size and shape very: some are formed into large balls and stuffed; others are shapped into tiny balls or may be thumb-shaped. Still, others are threaded onto skewers. They may be grilled, fried, or simmered in some sort of broth or sauce.
Simple but extremely tasty meatballs, köft are one of the absolute staples served up in eateries ranging from the smallest, most primitive hole in the walls, to the most sophisticated posh establishments of gastronomy throughout Turkey.
What You'll Need
1 lb of ground lamb 2 small onions, finely chopped or grated 1 bunch of parsley, chopped 4 garlic cloves, minced 1 teaspoon cumin sea salt, to taste 1 tablespoon sallflower or sunflower oil
Onions seem to be a must in koftes. Fine chopping gives the meat a more assertively oniony flavor. Though it's important to squeeze them out a little, or they'll make the mix too sloppy to hold together in the pan. Peppery parsley is the most popular addition. Together with the onion it brings out a lot of flavor.
This recipe is extremely easy to make. They’re great on the grill, beautiful on the barbie, but for pure ease, here they are fried. Put the minced lamb into a bowl with the onions, garlic, cumin, parsley, and salt. Mix together with your hands until bound together, and refrigerate for at least one hour. After, you'll want to divide the mixture into eight and mould it into long sausage shapes. If you are planning on grilling them, you'll want to shape around the skewers and brush with oil. Tip: Cover eight bamboo skewers with cold water and leave them to soak.
When they are ready to cook, you'll want to heat a skillet with oil and place the kofte to cook for 2-3 minutes on each side. They should have a nice brown seared crust. To maintain the juiciness, I popped them in the oven at 350 degrees for 10 minutes before serving.
These pair perfectly well with Turkish Cucumber Salad. I served them up on Rainbow Swiss Chard for a healthy wrap.
- 1 lb of ground lamb
- 2 small onions, finely chopped or grated
- 1 bunch of parsley, chopped
- 4 garlic cloves, minced
- 1 teaspoon cumin
- sea salt, to taste
- 1 tablespoon sallflower or sunflower oil
- Pre heat oven to 350 degrees.
- Put the minced lamb into a bowl with the onions, garlic, cumin, parsley, and salt. Mix together with your hands until bound together.
- Divide the mixture into eight and mould it into long sausage shapes.
- Heat a skillet with oil and place the kofte to cook for 2-3 minutes on each side. They should have a nice brown seared crust.
- To maintain the juiciness, popped them in the oven at 350 degrees for 10 minutes before serving.