Grilled Meatballs (Köfte)

Grilled Meatballs (Köfte)

Spiced ground lamb and beef, grilled on skewers until charred and juicy inside.

Total 1 hr 25 min Makes 4 servings Calories 385/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Eggs, Wheat, Red meat

These köfte blend ground lamb and beef with onion, garlic, and warm spices like cumin and paprika, then grill over high heat for a smoky crust. Shaped onto skewers or into oblong patties, they cook quickly and pair well with flatbread, rice, or a crisp salad. A staple across Turkish, Balkan, and Middle Eastern tables, they're well suited to weeknight dinners or weekend cookouts.

Ingredients

  • 1 pound ground lamb
  • 1/2 pound ground beef
  • 1/2 cup yellow onion, grated and squeezed dry
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground sweet paprika
  • 1/2 teaspoon ground Aleppo pepper or crushed red pepper
  • 1/2 teaspoon ground allspice
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 egg, lightly beaten
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons olive oil, for grilling
  • 1 lemon, cut into wedges

Method

  1. Soak 8 wooden skewers in water for 20 minutes if using, or prepare metal skewers.

  2. In a large bowl, combine ground lamb, ground beef, grated onion, garlic, parsley, cumin, paprika, Aleppo pepper, allspice, salt, and black pepper.

  3. Add the egg and breadcrumbs to the meat mixture and knead with your hands until evenly combined and slightly sticky, about 2 minutes.

  4. Cover the bowl and refrigerate the mixture for 30 minutes to firm up and let the flavors meld.

  5. Divide the mixture into 8 equal portions and shape each into an oblong log around a skewer, pressing firmly so the meat adheres.

  6. Preheat a grill to medium-high heat, around 450°F, and brush the grates with olive oil.

  7. Grill the köfte, turning every 2 to 3 minutes, until charred on all sides and cooked through, 8 to 10 minutes total.

  8. Transfer the skewers to a platter, squeeze lemon wedges over the top, and serve hot.

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    Grilled Meatballs (Köfte)

    These köfte blend ground lamb and beef with onion, garlic, and warm spices like cumin and paprika, then grill over high heat for a smoky crust. Shaped onto skewers or into oblong patties, they cook quickly and pair well with flatbread, rice, or a crisp salad. A staple across Turkish, Balkan, and Middle Eastern tables, they're well suited to weeknight dinners or weekend cookouts.

    1 hr 25 min 4 servings 385 cal

    Ingredients

    • 1 pound ground lamb
    • 1/2 pound ground beef
    • 1/2 cup yellow onion, grated and squeezed dry
    • 3 cloves garlic, minced
    • 1/4 cup fresh parsley, finely chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon ground sweet paprika
    • 1/2 teaspoon ground Aleppo pepper or crushed red pepper
    • 1/2 teaspoon ground allspice
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon black pepper
    • 1 egg, lightly beaten
    • 1/4 cup dry breadcrumbs
    • 2 tablespoons olive oil, for grilling
    • 1 lemon, cut into wedges

    Method

    1. 1

      Soak 8 wooden skewers in water for 20 minutes if using, or prepare metal skewers.

    2. 2

      In a large bowl, combine ground lamb, ground beef, grated onion, garlic, parsley, cumin, paprika, Aleppo pepper, allspice, salt, and black pepper.

    3. 3

      Add the egg and breadcrumbs to the meat mixture and knead with your hands until evenly combined and slightly sticky, about 2 minutes.

    4. 4

      Cover the bowl and refrigerate the mixture for 30 minutes to firm up and let the flavors meld.

    5. 5

      Divide the mixture into 8 equal portions and shape each into an oblong log around a skewer, pressing firmly so the meat adheres.

    6. 6

      Preheat a grill to medium-high heat, around 450°F, and brush the grates with olive oil.

    7. 7

      Grill the köfte, turning every 2 to 3 minutes, until charred on all sides and cooked through, 8 to 10 minutes total.

    8. 8

      Transfer the skewers to a platter, squeeze lemon wedges over the top, and serve hot.