Juicy Turkish Meatballs

On Feb 22, 2025 7 0

This recipe guides you through making delicious, flavorful Turkish meatballs, known as İnegöl Köfte, right in your own kitchen. Perfect for a satisfying meal, these meatballs are simple to put together and are sure to become a family favorite. This recipe is designed for beginner cooks and focuses on clear, easy-to-follow steps to help you prepare a wonderful halal dish.

🍎 Halal Ingredients You’ll Need

800g Halal ground beef (beef brisket is recommended as per inspiration text)
200g Halal ground lamb (medium fat)
2 medium-sized onions 🧅
10g baking soda
10g salt 🧂
Vegetable oil for cooking
Tomatoes 🍅
Green peppers (pointed peppers as in the image) 🌶️
Red pepper paste or Ajika sauce

🍳 Kitchen Equipment You’ll Need

Large mixing bowl 🥣
Grater
Measuring spoons
Measuring scale
Cling film or food wrap
Cutting board
Sharp knife 🔪
Rolling pin
Large frying pan or skillet
Spatula or turner
Serving plate

✨ Let’s Learn Basic Kitchen Techniques

Before starting, it’s helpful to understand a few basic cooking actions we’ll be using:

Grating: This means to shred food, like onions, into small pieces by rubbing it against a grater. A grater has sharp holes that cut the food as you rub it.
Mixing: This is the process of combining ingredients together until they are evenly distributed. For meatballs, mixing is often done by hand to ensure all the ingredients are well combined.
Kneading (Yoğurmak in Turkish): In this recipe, kneading the meatball mixture is crucial. It involves repeatedly pressing, folding, and stretching the mixture in the bowl. This develops the texture of the meatballs, making them juicy and tender.
Resting (in the refrigerator): Allowing the meatball mixture to rest in the refrigerator is important. This helps the flavors to blend together and makes the mixture easier to shape.
Pan-frying: This is a cooking method where food is cooked in a hot pan with a little oil. The food is turned occasionally to cook evenly on all sides.

Step-by-Step Instructions: Making İnegöl Köfte

Step 1: Prepare the Onions. Take the two medium-sized onions. Peel off their outer layers. Using a grater, grate both onions. You can use the medium-sized holes on the grater. Grating the onions helps to release their flavor and moisture into the meatball mixture.

Step 2: Combine the Meats and Onions. In a large mixing bowl, place the 800g of halal ground beef and 200g of halal ground lamb. Add the grated onions to the bowl with the meats.

Step 3: Add Salt and Baking Soda. Measure 10g of salt and 10g of baking soda. Add both to the meat and onion mixture in the bowl. Baking soda, though a small amount, plays a key role in making the meatballs tender and slightly fluffy.

Step 4: Knead the Meatball Mixture. Now, it’s time to mix everything together thoroughly. Use your hands to knead the mixture. This isn’t like kneading dough for bread; you are essentially working the ingredients together until they are completely combined and the mixture becomes almost like a paste. Continue kneading for about 10-15 minutes. The mixture should become sticky and well-combined. This process is very important for the final texture of the meatballs.

Step 5: Rest in the Refrigerator. Once the meatball mixture is well-kneaded, cover the bowl tightly with cling film or food wrap. Place the bowl in the refrigerator. Let the mixture rest in the fridge for at least 3 hours, or even better, overnight. This resting time allows the flavors to meld and the baking soda to work its magic, tenderizing the meat.

Step 6: Shape the Meatballs. After the resting period, take the meatball mixture out of the refrigerator. Place a sheet of baking paper or parchment paper on a clean surface. Put the meatball mixture on the paper. Place another sheet of baking paper on top of the mixture. Using a rolling pin, roll out the meatball mixture into a rectangle shape, about 1 cm (half an inch) thick.

Step 7: Cut into Rectangles. Remove the top sheet of baking paper. Using a sharp knife, cut the rolled-out meatball mixture into long, thin rectangles. Look at the image for a visual guide to the shape and size of the İnegöl Köfte. They are typically rectangular and elongated.

Step 8: Cook the Meatballs. Place a large frying pan or skillet on the stove over medium heat. Add a little vegetable oil to the pan, just enough to lightly coat the bottom. Once the pan is hot, carefully place the rectangular meatballs in the pan. Do not overcrowd the pan; cook in batches if necessary.

Step 9: Pan-fry Until Cooked. Cook the meatballs for about 4-5 minutes on each side, or until they are nicely browned and cooked through. Turn them gently with a spatula or turner to ensure even cooking on all sides. You can check if they are cooked by cutting one in half; the inside should be cooked through and no longer pink.

Step 10: Serve Hot. Once the İnegöl Köfte are cooked, remove them from the pan and place them on a serving plate. Serve them hot immediately to enjoy their best flavor and texture.

🍽️ Serving Suggestions

İnegöl Köfte is wonderfully complemented by simple fresh sides. Arrange sliced fresh tomatoes and grilled or pan-fried green pointed peppers on the plate alongside the meatballs. A small bowl of flavorful red pepper paste or Ajika sauce, as pictured, adds a delicious tangy and slightly spicy element. This combination of juicy meatballs, fresh vegetables, and zesty sauce makes for a truly satisfying and authentic Turkish meal.

Enjoy the process of making these homemade İnegöl Köfte! It’s a rewarding experience to prepare delicious halal food from scratch. Share this dish with family and friends and enjoy the wonderful flavors of Turkish cuisine. Don’t hesitate to share pictures of your own İnegöl Köfte creations – we would love to see them!