Simply Seasoned Beef and Lamb Meatballs
These simply seasoned köfte combine beef brisket, lamb, onion, salt, and baking soda for a springy, deeply browned bite.
By Moow Editorial ·
- Shape the köfte round instead of long if preferred, and serve with sumac onion salad or piyaz.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 30 meatballs
- Prep time: 20 minutes
- Cook time: 20 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 30 meatballs.
- Calories: 80 kcal
- Protein: 6 g
- Carbohydrates: 1 g
- Fat: 6 g
- Fiber: <1 g
- Sodium: 242 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Köfte
Have these measured and ready before you begin.
- 800 g (1 lb 12.2 oz) ground beef brisket
- 200 g (7.1 oz) medium-fat ground lamb
- 2 medium yellow onions, grated
- 10 g (0.35 oz; about 2 teaspoons) baking soda
- 10 g (0.35 oz; about 1 3/4 teaspoons) salt
Directions
1. Combine the ground beef, ground lamb, grated onions, baking soda, and salt in a mixing bowl.
2. Knead for 10–15 minutes, until the mixture becomes cohesive and paste-like.
3. Cover and refrigerate for at least 3 hours.
4. Place parchment over the chilled mixture and roll it into a rectangle; remove the top parchment and cut the meat into long, narrow rectangles with a sharp knife.
5. Cook in a hot skillet over medium heat, turning to brown all sides, until the centers reach 160°F (71°C); rest 3 minutes and serve.
Sources
Keep raw meat refrigerated during the resting period, prevent cross-contamination, and cook the beef-and-lamb mixture to an internal temperature of 160°F (71°C).