Turkey Kofta (Turkish-style Meatballs)

Turkey kofta—often called turkey meatballs in English—offer a lighter spin on the classic Turkish street-food favorite. Their delicate texture pairs perfectly with fragrant basmati rice and a refreshing yogurt-herb sauce, making for a balanced and satisfying meal.

This quick-and-easy dish captures the aromatic spirit of Turkish cuisine while keeping the meal light and nutritious—perfect for a weeknight dinner or a casual gathering with friends. Enjoy!

Prep Time 15 mins

Cook Time 20 mins

Rest Time 15 mins

Total Time 50 mins

Cooking Method: Baking, Broiling

Cuisine: Turkey

Courses: Lunch

Difficulty: Beginner

Cooking Temp: 200 C

Servings: 4

Best Season: Suitable throughout the year

Description

Turkey kofta—often called turkey meatballs in English—offer a lighter spin on the classic Turkish street-food favorite. Their delicate texture pairs perfectly with fragrant basmati rice and a refreshing yogurt-herb sauce, making for a balanced and satisfying meal.

This quick-and-easy dish captures the aromatic spirit of Turkish cuisine while keeping the meal light and nutritious—perfect for a weeknight dinner or a casual gathering with friends. Enjoy!

For the kofta

17.64 oz ground turkey (preferably from the thigh for extra juiciness)
1 large egg
2-3 tablespoons breadcrumbs
1 small onion, finely diced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon sweet paprika
A pinch of cumin
A handful of freshly chopped parsley

For the sides and sauce

1 cup long-grain rice (basmati or another slender variety)
7.05 oz thick yogurt (Greek-style works well)
A few fresh mint leaves or a small bunch of dill, chopped (or a mix of both)
Salt and a squeeze of lemon juice, to taste

Instructions

1
Method
1. Combine the meat mixture. In a large bowl, mix the ground turkey, egg, breadcrumbs, onion, garlic and all the spices. Knead the mixture with your hands until it becomes smooth and homogeneous, then let it rest for 10–15 minutes so the flavors meld.
2. Shape and cook the kofta. Wet your hands lightly and roll the meat into walnut-sized balls. You can either bake them on a parchment-lined tray in a pre-heated oven at 200 °C for about 20 minutes, or pan-fry them in a little olive oil until they turn golden brown all over.
3. Prepare the rice. Rinse the rice under cold water until the water runs clear. Cook it in salted water using a 1:2 rice-to-water ratio. For an extra Turkish touch, sauté the rinsed grains briefly in a knob of butter before adding the water, then simmer until the grain absorbs all the liquid.
4. Make the yogurt sauce. In a small bowl, whisk together the thick yogurt, a pinch of salt, the pressed garlic and the chopped herbs (mint, dill, or a combination). Finish with a dash of lemon juice to brighten the flavor.
5. Plate and serve. Spread a bed of the fluffy rice on each plate, arrange the hot turkey kofta on top and drizzle generously with the herb-yogurt sauce. Serve immediately, accompanied by a simple green salad or pickled vegetables if desired.

Keywords: Turkey ,Kofta ,(Turkish,-style Meatballs,)