A Flavor Trip to Istanbul (Without the Flight)
Hey friends! If you have been stuck in a dinner rut making the same old spaghetti and meatballs, let me introduce you to your new favorite twist: Turkish spiced meatballs, or kofte. These aren’t just regular meatballs; they are packed with warm spices like cumin, coriander, and cinnamon that make your kitchen smell incredible.
I serve them with a creamy, nutty tahini sauce that elevates the whole dish from “simple weeknight dinner” to “restaurant-quality feast.” Just like my halal grilled chicken shawarma bowls, this recipe proves that bold, global flavors can be easy enough for a Tuesday night.
Why These Meatballs Steal the Show
The secret here is the spice blend. It transforms humble ground beef into something extraordinary. The meatballs are tender and juicy, roasted to perfection so you don’t have to stand over a frying pan dealing with oil splatter.
This recipe fits perfectly into my rotation of meatball dinner ideas because it’s so versatile. You can serve them over rice, stuff them into pita pockets, or pair them with a fresh mason jar Greek salad for a low-carb option. If you are looking for meatball recipes easy enough for beginners but impressive enough for guests, this is it.
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Turkish Spiced Ground Beef Meatballs with Tahini Sauce
- Total Time: 35
- Yield: 4 1x
Description
These Turkish Spiced Ground Beef Meatballs (Kofte) are juicy, tender, and packed with warm spices like cumin and cinnamon. Roasted in the oven for easy cleanup and drizzled with a creamy, zesty tahini sauce, they make a perfect weeknight dinner or meal prep protein.
Ingredients
1 lb ground beef (85% lean)
1 small onion, grated
2 cloves garlic, minced
1/4 cup breadcrumbs (or gluten-free alternative)
1 large egg
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
For the Tahini Sauce:
1/3 cup tahini paste
3 tablespoons lemon juice
1 small clove garlic, minced
3–4 tablespoons cold water (to thin)
Pinch of salt
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine ground beef, grated onion, minced garlic, breadcrumbs, egg, parsley, mint, cumin, coriander, salt, cinnamon, allspice, and pepper.
3. Gently mix with your hands until just combined. Do not overmix.
4. Shape mixture into about 16-20 meatballs (round or slightly flattened oval shapes).
5. Place meatballs on the prepared baking sheet, spacing them out evenly.
6. Bake for 15-20 minutes, or until browned and cooked through (internal temperature of 160°F).
7. While meatballs bake, prepare the sauce: In a small bowl, whisk together tahini, lemon juice, garlic, and salt. The mixture will thicken. Add cold water 1 tablespoon at a time, whisking constantly, until sauce reaches a smooth, drizzle-able consistency.
8. Transfer meatballs to a serving platter and drizzle with tahini sauce. Garnish with extra herbs if desired.
Notes
Grating the onion adds moisture and prevents large chunks in the meatballs.
Don’t skip the cinnamon! It provides that authentic Turkish flavor profile.
Leftover meatballs freeze beautifully. Store them without sauce in an airtight container for up to 3 months.
Serve with rice, pita bread, or a fresh cucumber salad.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Baked
- Cuisine: Turkish
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 420
- Sugar: 1g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
The Spice Cabinet & Pantry List
- Ground Beef: I use 85% lean for the best flavor-to-fat ratio. Juicy meatballs need a little fat!
- Onion & Garlic: Grating the onion is my trick—it keeps the meatballs moist and melts right into the meat.
- Breadcrumbs: Just a little to bind everything together. (Use gluten-free if needed!)
- Fresh Herbs: Parsley and mint add a burst of freshness that cuts through the rich beef.
- The Spices: Cumin, coriander, cinnamon, and allspice. Trust me on the cinnamon—it adds a subtle warmth that makes these distinctly Turkish.
- Tahini Sauce: A simple whisk of tahini paste, lemon juice, garlic, and water turns into a luxurious, creamy drizzle.
How to Master the Kofte
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the ground beef, grated onion, minced garlic, breadcrumbs, egg, chopped parsley, mint, and all your spices.
Step 3: Use your hands to mix everything gently. Don’t overwork the meat, or your meatballs will be tough!
Step 4: Roll the mixture into golf-ball-sized rounds (or slightly flattened ovals, which is traditional for kofte). Place them on your prepared baking sheet.
Step 5: Roast for 15-20 minutes, until they are browned and cooked through.
Step 6: While the meatballs roast, make the sauce. Whisk together tahini, lemon juice, garlic, and a pinch of salt. It will seize up and get thick at first—don’t panic! Just whisk in cold water, one tablespoon at a time, until it becomes smooth and pourable.
Step 7: Serve the hot meatballs drizzled generously with the tahini sauce and sprinkled with extra herbs.
Serving Suggestions
- Make it a Bowl: Serve over fluffy rice or quinoa (like in my lemon herb chicken recipe) with roasted veggies.
- Wrap it Up: Tuck them into warm flatbread with sliced cucumbers and tomatoes for a lunch inspired by my Mediterranean hummus wraps.
- Low Carb: Serve alongside baked feta cod veggies for a protein-packed spread.
Your New Weeknight Favorite
These Turkish spiced meatballs are proof that beef recipes don’t have to be boring or complicated. They are savory, aromatic, and comforting in all the best ways. Give them a try, and get ready to be asked for the recipe!
