Akçaabat meatballs, known in Turkish as Akçaabat köfte, are a traditional dish from the Black Sea region of Turkey, specifically from the town of Akçaabat near Trabzon. Their fame is due to the unique combination of beef and lamb, which gives them an unmistakable juiciness and flavor. The mixture is seasoned with grated onion, garlic, fresh parsley, mint, and spices such as cumin and red pepper flakes, creating an intense aromatic profile.
These meatballs are characterized by their elongated, oval shape, and are cooked on a grill or in a skillet until golden brown on the outside and tender inside. They are traditionally served on toasted pide bread, accompanied by lettuce, red onion, sumac, and dried mint, with a squeeze of lemon. They are a popular street food in Turkey, ideal for those seeking a tasty and hearty meal.
There are variations that adjust the spices or the type of meat, but the classic version with lamb and beef is the most appreciated. If you like Turkish cuisine and meat recipes, these meatballs are an excellent option to impress at home.
Prep
40 min
Servings
4
In a large bowl, combine the ground beef, ground lamb, grated onion, minced garlic, parsley, mint, red pepper flakes, cumin, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
Wet your hands and take small portions of the meat mixture. Shape them into oval or cylindrical meatballs.
Preheat a grill or a non-stick skillet over medium-high heat. Cook the meatballs for about 10-15 minutes, turning them occasionally, until they are browned and cooked through.
While the meatballs are cooking, lightly toast the pide bread on the grill or in a toaster.
To serve, place a few lettuce leaves on each piece of pide bread, then add the meatballs. Top with red onion rings and a sprinkle of sumac and dried mint.
Serve Akçaabat Meatballs with lemon wedges on the side and enjoy your delicious Turkish meal.
