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You’ll wow your friends with these Turkish Meatballs doused in yogurt sauce. The punchy spices wrapped in tender bites, the creamy zing of yogurt, the spicy Aleppo oil, and the sweet pickled onions make this dish a hit every time. Nobody believes it’s this easy, but trust me—folks at my table have gone from meatball doubters to total fans.
I whipped this up on a whim one weeknight and instantly fell in love with how cozy and interesting it tasted. Now my buddies ask me to make it whenever they swing by.
Effortless Ingredients
- Aleppo pepper flakes: Brings shuteye heat and a tangy punch the Turkish way—totally worth finding if you can
- Extra virgin olive oil: Splash on a grassy, bold oil at the end for big finish
- Chicken or veggie broth: Backs up all the other flavors with a savory note—grab low salt, high quality if possible
- Greek yogurt: Lends the whole dish rich, tangy creaminess; full fat is best for that silky vibe
- Egg (for sauce): Makes your sauce super rich but still nice and smooth
- Water: Helps dissolve the cornstarch so you don’t get lumps
- Cornstarch: This is your secret for a thick, glossy sauce
- Pickled red onions (Optional): For sharp flavor and crunch—plus they just look great
- Kosher salt and black pepper: Brings everything together so it all sings—fresh cracked pepper is best
- Aleppo pepper: Sweet, fruity, just a touch hot—makes the dish pop
- Urfa Biber: Gives a smoky, gentle heat—you can sub with red chili flakes if you need to
- Cumin and coriander: These add earthy, warm undertones; try grinding your own for extra flavor
- Egg: Binds your meatballs so they hold together perfectly—use large eggs for consistency
- Flat leaf parsley, finely chopped: Pops in some green and freshness; look for crisp bunches
- Garlic cloves, minced: Adds bite and makes the kitchen smell amazing; smoother, tight bulbs are best
- Large onion, diced: Brings moisture and a subtle sweetness—pick one that’s firm
- Lean ground beef or a combo with lamb: Both are awesome, but the mix makes the flavors deeper; a little fat helps keep it juicy
- Bread: You’ll want a sturdy, rustic loaf slice for the juiciest, tender meatballs
Simple Step Guide
- Get set:
- Move an oven rack to the center and crank it up to 425 F for perfect, even browning.
- Prep the bread:
- Toast up the bread until it smells great and has a golden crust. Dunk it in water until it’s totally soggy, then squeeze it super dry and tear into small bits so your meatballs turn out light.
- Mix that meat:
- In a big bowl, toss together the bread, beef (and lamb if using), onion, garlic, parsley, and egg. Sprinkle over the cumin, coriander, Urfa Biber, Aleppo pepper, salt, and pepper. Dive in with your hands and mix until just combined, being kind to keep things tender.
- Shape meatballs:
- Line a tray with parchment for easy cleanup. Scoop about 2 tablespoons per ball, rolling between your hands and spacing them out evenly for browning—not steaming. You’ll end up with 18-20 balls.
- Fire them in the oven:
- Pop the tray in the oven and roast until they’re browned and cooked through—about 15-20 minutes. For extra color, blast under the broiler at the end if you want.
- Whip up the yogurt sauce:
- As your meatballs bake, whisk cornstarch with water until it’s lump-free, then add an egg, the Greek yogurt, and a good pinch of salt and pepper. Keep whisking until it’s totally smooth and creamy.
- Cook that yogurt sauce:
- Add broth to a small pan and bring to a slow boil. Drop the heat down, then slowly whisk in your yogurt mixture so it doesn’t split. It’ll get thicker as you stir. Take it off the heat and put a lid on—it’ll thicken a bit more but stay warm.
- Make the spicy oil:
- Pour about a quarter cup of olive oil in a skillet and warm gently. Stir in the Aleppo flakes. When the oil looks deep amber and smells spicy, pull off the heat.
- Put it all together:
- Lay your meatballs out in a big shallow bowl. Spoon the yogurt sauce over them, add pickled onions if you like crunch, and swirl that bright chili oil right on top. Eat up right away so you get the best flavor.
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The chili oil here is a real showstopper for me. The fragrance takes over the kitchen and ties everything together. First time I tried these meatballs was at a Turkish wedding—totally changed how I saw this dish.
Storing Leftovers
Wait till everything’s cool, then tuck meatballs and sauce into separate containers in the fridge. They’ll stay good for three days. Gently reheat in a covered dish so the yogurt sauce doesn’t split. Try the leftovers tucked into pita bread or on salads for another meal.
Easy Swaps
If you can’t get Urfa Biber or Aleppo, try using sweet paprika or any mild chili flakes. You can swap lamb for all beef, or use ground turkey if you like it lighter. Full fat yogurt’s best for creaminess, but whole milk yogurt will do if you’re in a jam.
How to Serve
These meatballs make a killer main—pile them onto flatbreads or serve over rice. The yogurt sauce is also perfect for dunking roasted veggies. Round out your meal with a simple green salad. Add pickled red onions or a sprig of fresh dill for the classic finishing touch.
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Backstory and Culture
Ask anyone in Turkey—kofte just means ‘meatball’ but every region puts its own spin on it. From custom spice mixes to different ways of cooking, there’s tons of variety. The creamy yogurt and gentle thickening in this dish are classic moves in Anatolian homes and give the meal real warmth.
Frequently Asked Questions
- → How are Turkish meatballs different?
They've got a one-of-a-kind vibe from classic spices (think cumin, coriander, Urfa Biber, Aleppo pepper) that add depth and gentle heat.
- → What's in the yogurt sauce?
You'll stir Greek yogurt, an egg, broth, and a little cornstarch together, then heat just enough to turn it thick, creamy, and tangy.
- → Can I mix up the meats?
For sure! Combo of beef and lamb is classic. If using lean beef, just pour in a glug of olive oil so it won’t dry out.
- → How does Aleppo pepper help?
This spice brings a gentle kick and a touch of fruitiness, especially when warmed up in olive oil for that final, savory drizzle.
- → Why toss in pickled onions?
They add crunch and a punch of tartness that cuts through all the creamy and rich stuff—nice change-up in every bite.
- → Can I get things ready ahead?
Absolutely—bake off your meatballs, stash them, then make the sauce right before serving so it stays silky and fresh.