Turkish Köfte

Step 1

Combine the ground beef, minced onion, parsley, cumin, paprika, salt, and pepper in a large bowl.

Step 2

Using your hands, mix gently until everything is just combined—do not overmix, or the köfte will be dense. Divide into 12 equal portions.

Step 3

Roll each portion between your palms into an oval shape about 2 inches long and 1 inch wide, like a small egg. Place on a clean plate.

Step 4

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Carefully place 6 meatballs into the hot oil in a single layer, leaving space between each one so they cook evenly, not steam.

Step 6

Let them cook without moving for 3 minutes until the bottom is deep golden brown—you should hear a steady sizzle and see no steam rising.

Step 7

Gently roll each meatball a quarter turn using a wooden spoon, then cook for another 2 minutes until a second side turns golden.

Step 8

Transfer the cooked meatballs to a clean plate and repeat steps 5–7 with the remaining 6 meatballs using the same oil.

Step 9

Return all 12 meatballs to the skillet and toss gently to warm through, about 30 seconds.

Step 10

Transfer the meatballs to a serving plate and drizzle with olive oil.

Step 11

Cut a lemon in half and squeeze the juice over the meatballs, then scatter fresh parsley on top if desired.