Köfte (Turkish Grilled Meatballs)

Put everything in a bowl and knead it hard for 3–4 minutes, longer than feels necessary, until the mixture is smooth, sticky and springs back when pressed.

💡 That long kneading is the whole secret — it develops the meat proteins so the köfte holds together without falling apart.

Cover and rest the mixture in the fridge for 20–30 minutes. Resting relaxes it and lets the flavours settle.

With wet hands, pinch off walnut-size pieces and roll each into a small oval, then flatten slightly so they cook evenly.

Grill on a hot ridged pan, barbecue or heavy frying pan for about 3–4 minutes a side, until deeply browned outside and just cooked through.

💡 Do not press them down with the spatula while they cook — you squeeze the juices straight out.

Rest for a couple of minutes, then serve with flatbread, sliced raw onion, tomatoes and a green salad.