Sizzling Mushroom Turkish Meatballs (Cız Bız Köfte)

Ingredients (Serves 4–6)

Main Ingredients:

• 600 g ground beef (preferably fatty beef chuck/döş)

• 300 g mushrooms (button or cremini, finely diced)

• 1 onion

• 4 cloves garlic

• 3 slices of stale bread (crusts removed, crumbled)

• 1 egg

• ¼ bunch of fresh parsley (finely chopped - optional)

Spices & Leavening:

• 2 tsp cumin

• 1 tsp dried thyme/oregano

• 1.5 tsp salt

• 1.5 tsp black pepper

• 1 tsp ground red pepper or paprika

• 1 tsp baking soda

For Sautéing & Cooking:

• Oro di Milas olive oil

Instructions

1. Sauté the Mushrooms: Heat a splash of  olive oil in a skillet over high heat. Add the finely diced mushrooms and sauté quickly until their moisture evaporates and they turn golden. Set aside to cool.

2. Process Aromatics: In a food processor, blend together the onion, garlic, breadcrumbs, and cooled sautéed mushrooms until finely minced and combined.

3. Knead Thoroughly: In a large mixing bowl, combine the ground beef, the processed mushroom-onion mixture, egg, chopped parsley, baking soda, and all the spices. Knead vigorously with your hands for 5-7 minutes until the meat becomes cohesive and slightly tacky.

4. Rest: If time permits, cover the mixture tightly and refrigerate for at least 2 hours. This allows the flavors to meld and ensures the meatballs hold their shape on the grill.

5. Shape: Lightly grease your palms with a few drops of olive oil. Take walnut-sized portions of the mixture and flatten them into traditional oval or round patties.

6. Sear to Perfection: Heat a non-stick skillet, cast-iron grill pan, or barbecue over medium-high heat. Place the meatballs on the hot surface and cook, flipping frequently, until nicely charred and sizzling on the outside while remaining tender and juicy on the inside.

7. Serve: Serve hot immediately with warm flatbread, grilled peppers, tomatoes, and sumac-spiced onions.