Turkish Meatballs Kofte: How to Make Authentic Turkish Köfte

Process stale bread into fine crumbs or use store-bought breadcrumbs

Mix the baking soda with fresh lemon juice in a small bowl

Let the mixture activate and foam up

In a large bowl, combine ground beef, breadcrumbs, baking soda mixture, black pepper, salt, and optionally paprika and cumin

Knead everything together until well combined

Pick up the mixture and throw it back into the bowl a few times to help the ingredients bind

Cover and refrigerate the mixture overnight for the best texture and taste, or let it rest for at least 2 hours if short on time

Add grated onion from the coarse side of the grater

Drain the juice of the onion and discard

Knead again, dipping your hand in water occasionally to prevent sticking and achieve a playable soft consistency

Shape the köfte into small oval or round patties about the size of a small mandarin, or into longer cylindrical pieces for İnegöl-style köfte

Heat a cast iron griddle or nonstick pan over medium-high heat

Cook the köfte for about 3–4 minutes per side until browned and fully cooked inside

Serve with Turkish piyaz (bean salad), fluffy rice pilaf, grilled tomatoes, and peppers