Turkish Meatballs in Yogurt Sauce
Juicy spiced Turkish kofte served over a silky garlicky yogurt sauce, finished with sizzling paprika-butter. Warm spices, creamy tang, and buttery richness — this is true Anatolian comfort food.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Kofte (Meatballs)
500 g ground beef or lamb
1 small onion, finely grated
1 garlic clove, minced
¼ cup breadcrumbs
1 egg
1 tsp ground cumin
½ tsp paprika
½ tsp black pepper
Salt to taste
1 tbsp chopped parsley
Yogurt Sauce
1½ cups thick plain yogurt (Greek-style)
1 garlic clove, grated
Salt to taste
1–2 tbsp warm water (to thin)
Paprika Butter
3 tbsp butter
1 tsp sweet paprika
½ tsp chili flakes
Optional Base
Warm pita or flatbread
Cooked rice or bulgur
Instructions
Make the Kofte
Mix all meatball ingredients gently (don’t overmix).
Shape into small oval or round meatballs.
Pan-fry or bake at 200°C for 15–18 min until browned and juicy.
Prepare Yogurt Sauce
Whisk yogurt, garlic, salt, and warm water until smooth & pourable.
Keep at room temperature (don’t heat directly).
Paprika Butter
Melt butter on low heat.
Add paprika and chili flakes.
Remove immediately once fragrant.
Assemble
Spread yogurt sauce on plate.
Place hot meatballs on top.
Drizzle generously with paprika butter.
Finish with parsley.
Chef Tips
Grated onion = juicier meatballs
Yogurt must be thick & not cold
Don’t boil paprika butter — it turns bitter
Lamb adds richness; beef keeps it lighter
Frequently Asked Questions
Can I grill the meatballs?
Yes — very traditional and smoky.
Too tangy?
Add a spoon of olive oil to yogurt.
Make ahead?
Meatballs can be pre-cooked; assemble fresh.
Nutritional Information
Calories: 520
Protein: 32 g
Fat: 36 g
Carbs: 12 g