Turkish köfte recipes: İzmir meatballs and Gaziantep stuffed meatballs

A traditional İzmir köfte is prepared with lean minced meat, onion, egg, parsley, breadcrumbs and spices, formed into finger‑length patties, lightly fried, then baked with sliced potatoes, tomatoes, peppers and a tomato‑based sauce in the oven.

Gaziantep içli köfte follows a different technique: a bulgur‑based outer shell is kneaded with lean meat and water until a dough‑like consistency is achieved, while the inner filling combines ground lamb, clarified butter, walnuts, pistachios, onions and spices. The filling is chilled before being encased in the outer shell, then the stuffed balls are fried until golden, ensuring the exterior remains thin and the interior stays moist and aromatic.