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Turkish Sulu Köfte | Juicy Meatballs in Tomato Sauce
(0)
50 min
Under an hour
Knuspr-Küche
Saftige Rinderhackbällchen mit Reis und feinen Kräutern, schonend gegart in aromatischer Tomatensauce mit zarten Kartoffeln und Möhren – ein wärmender türkischer Seelenwärmer.
Ingredients
Preparation method
Köfte Preparation
Rinse the long-grain rice thoroughly under cold water and let it drain. Finely grate or very finely dice the yellow onion. Finely chop or press the garlic cloves. Wash the parsley, shake dry, and finely chop – set aside a small handful for garnishing later.
In a bowl, thoroughly mix the ground beef with the drained rice, grated onion, half of the garlic, chopped parsley, cumin, half of the paprika powder, 1/2 tsp salt, and pepper. Knead the mixture vigorously for 3–4 minutes until it binds together. Shape the mixture into walnut-sized balls.
Prepare Vegetables & Make Sauce
Peel the potatoes and carrots and cut into bite-sized cubes, approx. 1.5 to 2 cm in size.
Chef's tip
For particularly tender and juicy meatballs, really knead the meat mixture with your hands for a few minutes – this releases the protein and the meatballs will hold together perfectly without eggs or breadcrumbs.
Traditionally, Sulu Köfte is served with a squeeze of fresh lemon, which gives the velvety tomato sauce a wonderfully fresh balance.
30 min
Under an hour
