These are small, spiced beef meatballs — about an inch across — baked fast at high heat and finished in a simple tomato sauce. The whole thing takes 45 minutes, which makes it a realistic weeknight dinner rather than a weekend project. Cinnamon and allspice do the heavy lifting on flavor, so the ingredient list stays short.
The technique that matters
The high-heat bake — 500°F or higher — is what makes this recipe work on a weeknight. At that temperature, 1-inch meatballs are done in 7 minutes and pick up a little color on the outside without drying out. Draining them in a colander afterward removes excess fat before they go into the sauce, which keeps the sauce from turning greasy. Don’t skip that step. The second thing worth noting: mincing the onion as finely as possible (a food processor makes this fast) helps the meatballs hold together at that small size. Chunky onion pieces create weak spots, and small meatballs will crack or fall apart in the sauce.
Common problems and fixes
- Meatballs falling apart in the sauce: This usually means the onion was too coarse or the mixture wasn’t worked together long enough. Mix until the meat feels slightly sticky before shaping — that binding matters more at small sizes.
- Sauce too thin after simmering: Passata brands vary in thickness. If your sauce looks watery after 5 minutes, let it simmer uncovered for a few extra minutes before adding the meatballs. It should coat a spoon before the meatballs go in.
- Meatballs sticking to the baking sheet: Line the rimmed sheet with foil or parchment. At 500°F the fat renders fast, and unlined pans can bond to the meat before it releases.
- Spices tasting raw or sharp: Ground cinnamon and allspice can taste dusty if they’re old. If your spices have been open more than a year, use a little more than the recipe calls for — they’ll have lost potency.
- Sauce tastes flat: Add the sugar gradually and taste as you go. Depending on the acidity of your passata, you may need slightly more or less than 1 tablespoon to balance it out.
Leftovers and meal prep
Leftovers keep well in the fridge for up to 4 days in a sealed container — the meatballs actually absorb more sauce flavor overnight, so day-two portions are worth looking forward to. Reheat gently on the stovetop over medium-low with a splash of water if the sauce has thickened too much; the microwave works fine too, just use 50% power to avoid rubbery texture. For freezing, cool completely and freeze the meatballs and sauce together in portions for up to 3 months. Thaw overnight in the fridge before reheating. Skip the garnish — not worth the extra dish. Serve straight from the pan over rice, with bread, or on their own.
Turkish Meatballs in Tomato Sauce (Köfte Recipe)
Equipment
Ingredients
Meatball Ingredients
1 ¼ pounds ground beef - 565g, or a 50/50 mix of ground beef and ground lamb
1 small yellow onion - minced
1 teaspoon cinnamon
½ teaspoon allspice - ground ; also called pimento or Jamaican pepper- ½ teaspoon fine sea salt
¼ teaspoon ground black pepper
Sauce Ingredients
3 tablespoons olive oil
3 cloves garlic - minced or crushed
28 ounces passata or crushed tomatoes (tomato puree with seeds removed) - 795g
1 tablespoon sugar
3 ounces tomato paste - 85g- ½ teaspoon fine sea salt - adjust to taste
- ¼ teaspoon ground black pepper
Instructions
Meatball Instructions
- Preheat the oven to 500°F / 260°C (or 550°F / 290°C if your oven allows — the higher the better). If you have a food processor, pulse the onion until very finely minced, then add the cinnamon, allspice, salt, and pepper and pulse briefly to combine.1 small yellow onion, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
- In a large bowl, combine the ground beef, minced onion, cinnamon, allspice, salt, and pepper. Mix until just combined — overmixing will make the meatballs dense. Roll into 1-inch (2.5cm) diameter balls (you should get about 50-60 meatballs). Keeping them small is important — they cook evenly at high heat and absorb more sauce.1 1/4 pounds ground beef, 1 small yellow onion, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
- Arrange the meatballs on a rimmed baking sheet, spacing them so they are not touching. Bake for 7 minutes until lightly browned on the outside and cooked through to an internal temperature of 160°F / 71°C.
- Drain in a colander.
Sauce Instructions
- While the meatballs bake, heat the olive oil in a large saucepan or deep skillet over medium heat. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant and just beginning to turn golden. Do not let it burn.3 tablespoons olive oil, 3 cloves garlic
- Add the passata (or crushed tomatoes), tomato paste, sugar, salt, and pepper. Stir to combine and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally. Add the drained meatballs to the sauce, stir gently to coat, and simmer for 15 minutes over medium-low heat until the sauce has thickened slightly and the meatballs have absorbed some flavour.28 ounces passata or crushed tomatoes (tomato puree with seeds removed), 1 tablespoon sugar, 3 ounces tomato paste, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
Notes
Nutrition
Frequently asked questions
Can I use a mix of beef and lamb instead of all beef?
Yes, and it works well. A 50/50 mix of ground beef and ground lamb is common in Turkish cooking and adds a richer, slightly deeper flavor. Just make sure the internal temperature still reaches 160°F (71°C) regardless of which combination you use.
Do I really need to bake them first, or can I just brown them in a pan?
Baking is faster and more hands-off when you’re making a full batch of small meatballs. Pan-browning works, but at 1-inch size you’d be turning them constantly — the oven handles all of them at once in 7 minutes without babysitting.
Can I make the meatballs ahead and refrigerate them before baking?
Yes. Shape them, place them on the baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. Pull them out while the oven preheats and bake straight from cold — they may need an extra minute or two.
What can I serve this with to make it a full meal?
Plain rice or flatbread are the most practical options since they soak up the tomato sauce. A simple cucumber and yogurt salad on the side adds contrast without adding much prep time.
Try these next
- Savory Stuffed Onion Dolma
- Levantine Spiced Beef Flatbreads
- Savory Lebanese Lamb Pastries
- Pistachio Lamb Kebab Perfection
