Turkish Meatballs with Warm Red Pepper Relish Recipe
This recipe for Turkish meatballs is inspired by the bold spices like paprika, cumin, black pepper and garlic of Turkish cuisine. Served with caramelized onions, warm flatbread, and a tangy roasted red pepper relish.
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What Are Turkish Meatballs?
Turkish meatballs, known as köfte, are a popular dish in Turkish cuisine. Similar to kofta recipes found throughout the Middle East, they are made from seasoned ground meat—often ground beef, ground lamb, or a combination of both—mixed with spices, fresh herbs, and aromatics.
Unlike Italian meatballs that are often served with tomato sauce or marinara sauce, Turkish meatballs are typically paired with pita bread, rice pilaf, vegetables, or yogurt. This version combines ground beef and pork with garlic, onion, paprika, cumin, and black pepper to create flavorful meatballs with a delicious aroma.
And as they would say in Turkey, “Afiyet Olsun!” (Enjoy your meal!)
What Makes This Recipe Special
- Juicy Turkish meatballs made with a blend of ground beef and pork.
- Easy to find ingredients from any grocery store
- The perfect balance of sweet and tangy, cool and creamy
- Great for family dinners, casual entertaining, or meal prep throughout the week.
- The meatballs and relish are dairy-free and gluten-free.
Turkish Meatballs Ingredients
- Ground Beef & Ground Pork – This combination creates juicy, flavorful meatballs with the perfect balance of richness and tenderness. If you’d like a more traditional Turkish-inspired version, substitute some or all of the pork with ground lamb.
- Yellow Onion & Garlic – These aromatics form the flavor base of the meatball mixture.
- Paprika, Cumin & Cayenne Pepper – These warm spices give the Turkish meatballs their signature flavor.
- Morton Kosher Salt & Freshly Cracked Black Pepper – I always use Morton kosher salt and freshly ground black pepper adds more flavor than pre-ground pepper
- Extra Virgin Olive Oil – I prefer California Ranch Extra Virgin Olive Oil because it tends to be fresher and more flavorful than many imported varieties. If needed, avocado oil is a good substitute.
- Middle Eastern Flatbread – Soft flatbread like Lavash is perfect for wrapping around the meatballs and soaking up the roasted red pepper relish. Look for it in the bakery section or international aisle. I like the large pita breads from Trader Joe’s.
For The Red Pepper Relish
- Roasted Red Peppers – These add sweetness, color, and a slightly smoky flavor to the relish. You’ll usually find jarred roasted red peppers near the pickles, olives, or canned vegetables. Be sure to drain them before chopping.
- Water & Balsamic Vinegar – The water helps loosen the relish while the balsamic vinegar adds a tangy-sweet flavor that balances the richness of the meatballs. Red wine vinegar can be substituted if needed.
- Fresh Parsley – Adds freshness, color, and bright flavor to finish the relish.
How To Make Turkish Meatballs
1. Make The Meatball Mixture. In a large bowl, gently combine the ground beef, ground pork, minced onion, garlic, paprika, cumin, kosher salt, black pepper, and cayenne pepper.
Mix just until combined. Overmixing the meat mixture can make the meatballs tough. Roll the mixture into 1½-inch meatballs and place them on a baking sheet.
2. Warm The Flatbread. Heat the oven to 300°F. Place a cast iron skillet over medium heat and toast the flatbreads one at a time until lightly browned, about 2 minutes per side. Wrap the warmed flatbreads in foil and keep them warm in the oven.
3. Caramelize The Onions. Add 1 tablespoon olive oil to the skillet over medium heat. Add the sliced onions and season lightly with salt and pepper. Cook, stirring occasionally, until deeply golden and caramelized, about 15 to 20 minutes. Transfer the onions to one side of a baking tray and place in the warm oven.
4. Cook The Meatballs. Add the remaining tablespoon of olive oil to the large skillet. Working in batches, cook half of the meatballs until browned on all sides and cooked through, about 8 minutes. Transfer the cooked meatballs to the baking sheet with the onions and return to the oven to keep warm. Repeat with the remaining meatballs. Serve the delicious meatballs with flatbreads and relish and plain yogurt, if desired.
Make The Warm Red Pepper Relish
- Using the same skillet, add the roasted red peppers and cook for about 1 minute until heated through.
- Pour in the water and balsamic vinegar, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer and cook until reduced to about ⅔ cup.
- Stir in the parsley and season with salt and pepper to taste.
Tips For The Best Turkish Meatballs
- Mix the meatball mixture just until combined to keep the meatballs tender.
- Use a cookie scoop for evenly sized meatballs.
- Cook in batches to help the meatballs brown instead of steam.
- Try a little bit of the mixture by frying a small meatball like we do with our chicken puttanesca meatballs to check for seasoning.
What To Serve With Turkish Meatballs
These Turkish meatballs are hearty enough to stand on their own, but a few simple sides can turn them into a memorable meal. Since the flavorful meatballs are already packed with warm spices, I like pairing them with cool, fresh, and creamy accompaniments that balance the richness of the meat.
- Yogurt Sauce – A spoonful of plain Greek yogurt is my favorite way to serve these meatballs. You can also make a quick yogurt sauce with lemon juice, garlic, salt, and fresh herbs for extra flavor.
- Rice Pilaf – If you want a more substantial meal, serve the meatballs over rice pilaf or fluffy white rice (from our sister site ¡Hola! Jalapeño).
- Fresh Salads – A simple Cucumber tomato salad, Broccolini with Red Onions, Tomato Basil Salad or Spinach Salad adds brightness and crunch the rich meatballs. Browse my roundup of 12 fresh salads for more options.
- Flatbread or Pita Bread – Warm flatbread is the traditional choice, but pita bread works just as well.
- Mediterranean Dips – Hummus, baba ghanoush, or a whipped feta dip all pair well with the bold flavors of Turkish cuisine and make this meal feel perfect for sharing.
- Roasted Vegetables – Roasted cauliflower, brussels sprouts or potatoes are an easy way to round out dinner.
Storage And Reheating
Store leftover meatballs, onions, and relish separately in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the meatballs and onions in a skillet over medium heat or in a 350°F oven until heated through. The relish can be gently reheated on the stovetop.
Frequently Asked Questions
Can I make these meatballs ahead of time?
Yes. You can shape the meatballs up to one day in advance and refrigerate them until ready to cook.
Can I freeze Turkish meatballs?
Absolutely. Seal them in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I bake Turkish meatballs instead of frying?
If you’d rather skip standing over the stove, these meatballs bake up beautifully in the oven. Follow the instructions for baking the meatballs like we do in the Spanish meatballs recipe.
Turkish Meatballs with Red Pepper Relish
Ingredients
For the meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1/4 cup minced yellow onion
- 4 cloves garlic, minced
- 3 tablespoons paprika
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
To Serve
- 12 pieces Middle Eastern flatbread, or large pita
- 4 tablespoons olive oil
- 2 large yellow onions, halved, then cut into 1/2-inch thick slices
- thick Greek yogurt, optional
For the Red Pepper Relish
- 1/2 cup finely chopped roasted red peppers
- 1/4 cup water
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped parsley
Instructions
For the Meatballs
- Gently mix 1 pound beef, 1 pound pork, 1/4 cup minced onion, 4 cloves minced garlic, 3 tablespoons paprika, 1 tablespoon cumin, 2 teaspoons salt, 1 teaspoon pepper, and 1/2 teaspoon cayenne in a large bowl. Roll mixture into 1 1/2-inch diameter meatballs and place on a baking sheet.
- Heat oven to 300°F. Heat a large cast iron skillet over medium heat and add flatbreads one at a time. Cook until toasted and brown, about 2 minutes per side. Wrap flatbreads in foil and place in oven to keep warm.
- Heat 2 tablespoons olive oil in same cast iron skillet over medium heat. Add onions and season with salt and pepper. Cook until caramelized and brown, lowering the heat if they are starting to brown too quickly before becoming tender, about 15 minutes. Transfer to one side of a baking sheet and place in oven to keep warm.
- Heat remaining 2 tablespoon of oil in the same large skillet over medium heat. Brown half of the meatballs on all sides until just cooked through (about 8-10 minutes), then place them on the baking sheet with the onions and return baking sheet to oven. Repeat with remaining meatballs, adding more oil if skillet seems dry.
For the Red Pepper Relish
- In the same skillet, cook 1/2 cup chopped red peppers until heated through, about 1 minute. Add 1/4 cup water and 2 tablespoons vinegar and bring to a simmer, scrapping up any browned bits. Continue cooking until reduced to 2/3 cup, stirring occasionally. Stir in parsley and season with salt and pepper.
To Serve
- Transfer onions and meatballs to a platter. Serve with flatbreads and relish and plain yogurt, if desired.
Notes
- Batch Cooking is Key: Don’t crowd the skillet when browning the meatballs. If they are packed too tightly, they will steam instead of forming a beautiful, deeply browned crust. Give them some breathing room and cook them in two batches as directed.
- Caramelization Takeaway: Truly caramelized onions take time. If your onions are charring too fast on the edges but are still crunchy in the middle, drop the heat to medium-low and add a tiny splash of water to help them soften up evenly.
- Make-Ahead & Freezer Friendly: You can roll the meatballs a day ahead and store them covered in the fridge. Alternatively, freeze the raw, rolled meatballs on a baking sheet, then transfer them to a freezer bag for up to 3 months. Thaw in the fridge overnight before cooking.
- Embrace the “Fond” (Browned Bits): After cooking the meatballs, you’ll see dark, stuck-on bits at the bottom of the skillet. Do not wipe the pan! This is called fond, and it is concentrated flavor. When you pour in the water and balsamic vinegar for the relish, use a wooden spoon to scrape those bits right up into the sauce.
