Islama Köfte - Turkish Spiced Meatballs

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick) 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Saturated: 12g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground lamb, chopped onion, minced garlic, parsley, cumin, paprika, black pepper, salt, and cayenne pepper (if using). Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small, bite-sized balls, approximately 1 inch in diameter.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring they are not overcrowded. Cook until browned on all sides, about 5 minutes per batch.
4. 4.
   Transfer the browned meatballs to a large pot. Pour the broth over the meatballs, ensuring they are fully submerged. Bring the broth to a gentle simmer.
5. 5.
   Cover the pot and let the meatballs simmer for 20-25 minutes, or until they are cooked through and tender.
6. 6.
   Serve the Islama Köfte hot, ladling the meatballs and broth into individual bowls. Garnish with additional parsley, if desired.

Treat your ingredients with care...

• Ground beef and lamb — Use a mixture of lean ground beef and lamb for the best flavor and texture. Avoid using meat with a high fat content, as it may result in greasy meatballs.

Tips & Tricks

• For a smoky flavor, you can add a pinch of ground sumac or smoked paprika to the meat mixture.
• If you prefer a milder taste, reduce the amount of cayenne pepper or omit it altogether.
• Serve Islama Köfte with a side of fluffy Turkish pilaf or warm pita bread to soak up the delicious broth.
• Leftover meatballs can be refrigerated and enjoyed the next day. Simply reheat them gently in the broth before serving.

Serving advice

Serve Islama Köfte in individual bowls, ensuring each serving has a generous amount of meatballs and broth. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, you can sprinkle a pinch of paprika or cumin on top of the meatballs before serving. Serve the dish alongside a vibrant salad or colorful pickles for an appealing contrast.