Kofte (Turkish Beef and Lamb Meatballs) and Hummus Platter Recipe

Kofte (Turkish Beef and Lamb Meatballs) and Hummus Platter

Serves 6 as an appetizer

These flavorful Turkish meatballs are great served over hummus as part of a mezze menu or paired with a salad for an easy weeknight meal. Either way, warm pita is the perfect sidekick.


  • For the meatballs:
  • 1/2 large yellow onion, grated or finely chopped
  • 1 pound ground beef or lamb
  • 6 cloves garlic, minced
  • 1/2 cup roughly chopped flat-leaf parsley leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sumac
  • 3 tablespoons extra virgin olive oil
  • To serve:
  • 2 cups hummus
  • 6 Greek pitas
  • Chopped fresh flat-leaf parsley leaves
  • Crispy fried onions (available in grocery)


  1. In a large bowl, place all the meatball ingredients except olive oil. Using your hands, lightly mix everything together until thoroughly incorporated.
  2. Form mixture into small ovals or balls the size of a golf ball. If you have time, allow meatballs to rest in refrigerator for 30 minutes or up to 24 hours.
  3. In a large sauté pan, heat 3 tablespoons olive oil over medium heat. Add meatballs, shaking often, until cooked through and browned on all sides (8 to 10 minutes). For oven instructions, see Cook's Tips.
  4. In a shallow bowl, spread hummus. Arrange meatballs on top and garnish with chopped parsley and fried onions. Serve with warm pita.
  5. Cook's Tips:
  6. To bake meatballs: preheat oven to 350°F. Spread meatballs on a parchment-lined, rimmed sheet pan and bake 25 to 30 minutes or until browned and cooked thoroughly.


Amount Per Serving (based on 6 servings)
Calories: 490
Fat: 21 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 50 mg
Sodium: 710 mg
Carbohydrates: 54 g
Fiber: 4 g
Sugar: 5 g
Added Sugars: 1 g
Protein: 28 g
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