Savory and Hearty Turkish Meatball Stew, Sulu Köfte

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground lamb

Ground turkey is lower in fat, while ground lamb offers a richer flavor.

olive oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil is healthier with a neutral flavor, while sunflower oil is often cheaper.

Peel and finely grate 1 onion and transfer into a mixing bowl.

Add the ground beef, 1 cup fine bulgur, 1/2 tsp baking soda, 1 tsp salt, 1 tsp black pepper, 1 tsp pul biber.

Crack open 1 egg and add into the bowl.

Finely chop 1/2 bunch fresh parsley and add into the bowl.

Mix and knead thoroughly for 5 – 10 mins until the mixture is homogenous and cohesive.

Cover with a plastic wrap or lid and let it rest in the fridge for 30 mins (optional) to firm up the mixture.

Remove from the fridge and take small pieces from the mixture and shape into small balls.

Lightly flour a tray and transfer the meatballs into the tray to avoid sticking.

Finely chop 1 onion and set aside.

Heat up 2 tbsp cooking oil in a large pan and add the chopped onions.

Stir and cook for 5 mins until the onions are translucent.

Add 2 tbsp chili paste, stir and cook for 2 mins until the paste is cooked and fragrant.

Add 2 tsp salt (or to taste) and 1.5 liters of water, stir to mix and bring to a boil.

Once boiling, carefully add the meatballs into the pan, gently stir and switch to low heat.

Cook covered for 20 mins on low heat until the meatballs are floating and bulgur is nicely expanded.

Optionally, add 2 tbsp red wine vinegar for a bit of acidity and tanginess.

Serve in a bowl, garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens