Turkish cuisine boasts a rich history that reflects the diverse cultural influences of the Ottoman Empire, which spanned across Europe, Asia, and Africa. At the heart of many Turkish meals is the tradition of köfte—what we often refer to as meatballs. This classic dish has been enjoyed for centuries, with countless regional and familial variations that vary in size, meat choice, spices, cooking techniques, and sauces. The recipe for Special Turkish Meatballs shared here is a warm tribute to that culinary legacy, adapted with inspiration from The Book of Jewish Food by Claudia Roden, which chronicles the recipes and stories of Sephardic and Ashkenazi Jewish communities.
Unlike the large, breadcrumb-heavy meatballs common in Italian-American kitchens, Turkish meatballs are known for their compact size and bold, aromatic seasoning. The version in this recipe calls for tiny, bite-sized meatballs about an inch in diameter. These small meatballs are not only charming and satisfying to eat, but they also soak up flavor from the sauce beautifully.
One of the defining characteristics of this Turkish-inspired meatball recipe is the use of warm, fragrant spices like cinnamon and allspice. These are not typical in Western meatball preparations but have long been used throughout the Middle East and Mediterranean regions to lend depth and complexity to ground meats. In this dish, they add a subtle sweetness and an exotic flair that makes each bite memorable without overwhelming the other ingredients.
The meatballs can be made with only beef or a flavorful combination of beef and lamb, which is more traditional in Turkish kitchens. Lamb is a staple protein across many parts of Turkey, and its slightly gamey taste provides richness that complements the spices beautifully.
The sauce, made from passata or crushed tomatoes, is modest in its construction, combining olive oil, garlic, tomato paste, and a touch of sugar to balance the acidity of the tomatoes. It’s quickly simmered to create a thick, deeply flavored red sauce that hugs the meatballs without overpowering them. The inclusion of garlic and a well-balanced simmer ensures that the final dish remains hearty but not too heavy.
This recipe shines in its simplicity and adaptability—it’s rustic enough for a weeknight dinner but elegant enough to serve at a dinner party as part of a meze spread or main course. And because these meatballs freeze well, it’s easy to make a double batch and have a quick, delicious meal on hand for busy days.
Ultimately, these Special Turkish Meatballs reflect the vibrancy and diversity of Turkish culinary traditions. They remind us that comfort food can be both familiar and surprising—offering a new experience while still embodying the warmth and satisfaction that makes a dish truly memorable. Whether you’re new to Middle Eastern flavors or a long-time lover of Turkish cuisine, this recipe is a delightful place to start.
Special Turkish Meatballs
Ingredients
Meatball Ingredients
1 ¼ pounds ground beef (minced beef) - or a combination of the two- 1 small yellow onion - minced
- 1 teaspoon cinnamon
- ½ teaspoon ground allspice (also called pimento or Jamaican Pepper)
- 1 pinch salt
- 1 pinch ground black pepper
- 3 tablespoons olive oil
- 3 cloves garlic - minced or crushed
- 28 ounces passata or crushed tomatoes (tomato puree with seeds removed)
- 1 tablespoon sugar
- 3 ounces tomato paste
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
Meatball Instructions
- Preheat the oven to 500 or 550 degrees Fahrenheit. If you have a food processor, mince the onion and throw the spices in to get them well mixed.
- Mix the first 5 ingredients (meat thru salt and pepper) well and form into small, 1-inch diameter meatballs. They do taste better if they are small.
- Bake for 7 minutes on a rimmed cookie sheet (make sure the meatballs are not touching each other).
- Drain in a colander.
Sauce Ingredients
- Saute the garlic in olive oil until it is almost beginning to brown.
- Add the rest of the ingredients and simmer for 5 minutes, then add the already baked meatballs and simmer for another 15 minutes.
