Izgara Köfte with Sumac Onions and Rice Pilaf

Flavorful Turkish grilled meatballs seasoned with herbs and spices, served with tangy sumac onions and a buttery rice pilaf.

• Prep: 30 min
• Cook: 30 min
• Total: 1 hr
• Servings: 3
• Cuisine: Turkish
• Difficulty: Medium
• Cost: $5.89/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• fry
• sauté
• comfort food
• savory
• classic

Ingredients

• 1 pound ground beef (85% lean)
• 1 yellow onion (small, grated)
• 0.25 cup breadcrumbs (fresh)
• 0.25 cup fresh parsley (chopped)
• 2 clove garlic (minced)
• 1 egg (large)
• 1 teaspoon cumin (ground)
• 1 teaspoon paprika (ground)
• 1.5 teaspoon salt (divided)
• 0.75 teaspoon black pepper (ground, divided)
• 1 red onion (small, thinly sliced)
• 1.5 tablespoon sumac
• 2 tablespoon fresh lemon juice
• 1.5 cup long grain white rice
• 0.25 cup orzo pasta
• 2 tablespoon unsalted butter
• 2.75 cup chicken broth
• 2 tablespoon olive oil

Instructions

1. In a large bowl, combine the ground beef, grated yellow onion, breadcrumbs, 1/4 cup chopped fresh parsley, minced garlic, egg, ground cumin, ground paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined. Form the mixture into 9-12 oval-shaped meatballs, about 2 inches long.
2. For the sumac onions, combine the thinly sliced red onion with 1 tablespoon sumac, 1 tablespoon chopped fresh parsley, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Gently massage with your hands to soften the onions. Set aside.
3. For the rice pilaf, melt 1 tablespoon unsalted butter in a medium saucepan over medium heat. Add the orzo pasta and cook, stirring frequently, until golden brown, about 3-5 minutes.
4. Add the long grain white rice to the saucepan and stir for 1 minute. Pour in the chicken broth and add 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
5. While the rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the köfte in a single layer and cook for 4-6 minutes per side, turning occasionally, until browned and cooked through. (Alternatively, grill the köfte until cooked, approximately 10-12 minutes total).
6. Serve the Izgara Köfte immediately with a generous side of sumac onions and warm rice pilaf.

Notes

Leftover köfte can be stored in the refrigerator for up to 3 days and reheated. The sumac onions are best made fresh but can be kept in an airtight container for a day.

Nutrition (per serving)

• Calories: 985
• Protein: 42.2 g
• Carbohydrates: 108.9 g
• Fat: 42 g
• Fiber: 6.2 g
• Sodium: 2178 mg
• Saturated Fat: 15 g
• Sugar: 7.2 g
• Cholesterol: 177 mg