Adana Meatballs

Updated May 29, 2025

Prep & Cook Details

• Total Time: 1 hour (15 minutes prep + 45 minutes cook)

• Prep Time: 15 minutes

• Cook Time: 45 minutes (25–30 minutes baking + 15 minutes active prep)

• Servings: 4–6 servings

Ingredients

• 1 small red bell pepper, halved, seeded, and cut into 1-inch pieces

• 1 medium white onion, thinly sliced (divided)

• 5 garlic cloves (divided)

• ½ pound (225g) ground lamb

• ½ pound (225g) ground beef

• 2 teaspoons ground cumin

• 1 teaspoon crushed red pepper flakes (adjust to taste)

• Kosher salt and freshly ground black pepper

• 4 tablespoons olive oil (divided, plus extra for drizzling)

• 1 cup Greek yogurt

• 2 tablespoons lemon juice (divided)

• 2 cups parsley leaves and tender stems, chopped

• 1 cup fresh mint leaves

• 2 teaspoons sumac

Preparation

Step 1: Preheat the Oven

Preheat the oven to 375°F (190°C).

Step 2: Chop Vegetables

In the bowl of a food processor, combine the bell pepper, half the sliced onion, and 4 garlic cloves. Pulse in short bursts until the vegetables are finely chopped but not puréed (retain slight texture for juiciness). Transfer to a large mixing bowl.

Step 3: Mix the Meat Base

Add the ground lamb, ground beef, cumin, crushed red pepper, 2 teaspoons salt, and 1 teaspoon pepper to the vegetable mixture. Use clean hands or a flexible spatula to mix thoroughly—the bell pepper will release moisture, so the blend may feel slightly wet. Continue mixing until the mixture clings to the bowl (ensures meatballs stay cohesive).

Step 4: Bake the Meatballs

Line a rimmed baking sheet with parchment paper and grease with 2 tablespoons olive oil. With lightly oiled hands, form 24 meatballs (1 heaping tablespoon each, ~1.5 inches in diameter) and space 1 inch apart on the sheet. Transfer to the oven and bake 25–30 minutes, until golden brown and cooked through (internal temperature of 160°F/71°C).

Step 5: Prepare Garlic Yogurt Sauce

While meatballs bake, in a small bowl, whisk 1 cup Greek yogurt with 1 tablespoon lemon juice. Grate the remaining 1 garlic clove into the yogurt, season with salt, and set aside.

Step 6: Make the Herb Salad

Soak the remaining sliced onion in cold water for 10 minutes to mellow sharpness. Drain, pat dry with paper towels, and transfer to a large bowl. Add chopped parsley, mint, sumac, remaining 2 tablespoons olive oil, and 1 tablespoon lemon juice. Season with salt and toss gently (preserve herb freshness).

Step 7: Serve

Arrange the golden meatballs on a platter, alongside the herb salad and garlic yogurt sauce. Drizzle extra olive oil or sprinkle sumac over meatballs for brightness.

User Feedback

• "Followed the recipe exactly—loved the combination of lamb and beef! Served with the included salad and yogurt, which complemented perfectly. Added feta, green beans, rice, and watermelon for a complete meal. Whole family approved!"

• "Baking köfte is unusual for Turkish cooking, but this method was healthier and less messy. Served over jasmine rice—sumac in the salad is key!"

• "Grilled instead of baked for smoky flavor! Skipped herbs in the salad but added them to a chickpea salad. Homemade pita was a hit."

• "Tried with all beef (no lamb) and preferred it! The tangy yogurt sauce was versatile—I used it on roasted veggies too."

Note: Adjust spice levels (crushed red pepper) and herb ratios to taste. The meatballs freeze well for future meals!