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February 25, 2008

Comments

Lydia

I make a similar dish often; it's always delicious. And I like to add some mint into the sauce.

Aran

I love meatballs of any kind and these look terrific. So comforting... Thank you for sharing that.

Katerina

Hello Lynne! The dish looks delicious! I am Greek, the recipe (we call is soutzoukakia) I have is very similar to this, but without cinnamon and coriander, only cumin (I will try it with coriander, though). You can also put cumin in the meat balls. We typically serve it with rice, and sometimes (children love this!) on top of overcooked spaghetti (he he, I know it's not gourmet, but it's real comfort food). Finally, a more healthy variation is to bake the meatballs in the oven for total ~25 min (you have to turn them after 15 min, though, to cook thoroughly).

P.S. In the summer you can make the meatballs without cumin but with mint as already mentioned, fry them in olive oil and serve them with french fries.

John

Hello. We have used ground lamb from Paradise
Halal meat & deli often and is always fresh and high quality. Just another option to try!

Susan from Food Blogga

The aroma must have been tantalizing with all those savory seasonings.

abby

it's 7:30am and this has got my mouth watering! delicious!

[eatingclub] vancouver

Thanks for this kofta recipe. I'll be trying it out soon.

I just did a grilled kofte and this saucy one looks delicious!

Cheers,
js
[eatingclub] vancouver

Azriel Lider

Winter in over, and the days here are warmer, but it does not mean I won't try this recipe.
It looks like it's somewhat complicated, and should take a while to prepare, so maybe I'll prepare it next Friday when I have some free time.

Azriel Lider

Winter in over, and the days here are warmer, but it does not mean I won't try this recipe.
It looks like it's somewhat complicated, and should take a while to prepare, so maybe I'll prepare it next Friday when I have some free time.

wael

this recipe is a classic, its one of my favoutites but i never use eggs in the meat mixture maybe next time i will do that

ayhan

Hi!
Köfte as we call it in Turkey is a popular meal. I can count more than 60 varities, but generally the method includes breadcrums. Without breadcrumbs the meat balls becomes so rubber-like that suitable for playing squash.
Ideal recipe for a kilo of meat includes 700 gr of lean veal and 300 gr of fatty lamb (never mutton or else). Minced flesh than mixed with onions as you did (chopped beyond recognition) and same amount by mass (not weight) breadcrumbs. Stale bread is always prefferred as crumbs easily. White wheat bread is ideal as multigrain breads never give the fine texture.( Onions and bread crumbs give the delicate texture and softness to the final product). We don't use cinnamon, instead freshly ground black pepper, allspice, cumin are used, in some regions garlic is also added. However garlic makes it rubbery too. Egg is the binder and adding a little olive oil is fine. To roll the meatballs into shapes leave the mince mixture in the fridge to settle at least an hour and wet your hands to avoid stickiness before shaping. As the flavour improves if left over night, it is custom to fridge it.To avoid balls to stick each other dip the balls in an oil of your choice before packing them. Finally in Turkey the round meatballs only used in tiny forms for yoghurt soup. Infact the cooking style dictates the shape, flat oval shapes suitable for shallow pan frying or grilling,ovenbake, cigar shapes for deep frying.

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