Turkish Beef and Rice Meatballs (Kadınbudu Köfte)
Plump and juicy, Türkiye’s pan-fried beef and rice balls achieve the perfect balance of tender interiors and golden-brown crustiness.
- Makes4 to 6 servings
- Cook Time1 hour
- 1
During a visit to Istanbul, culinary researcher and cooking instructor Banu Özden introduced us to kadınbudu köfte. The name of the dish translates, curiously, as “ladies’ thighs meatballs.” Whatever the origins of the name, the plump, flavorful pan-fried meatballs were deliciously familiar and comforting but also excitingly new. Instead of breadcrumbs, the meat for kadınbudu köfte is bound in part with cooked rice. The grains of rice maintain a pleasant presence even after the köfte are cooked. Additionally, for kadınbudu köfte, a portion of the ground meat always is cooked before it’s mixed with additional raw ground meat and other ingredients. Finally, the meatballs are coated with flour and dipped in egg before pan-frying, resulting in golden-brown exteriors with an eggy richness as well as a crustiness that contrasts the tender interiors. With sautéed onion, earthy cumin and ground cinnamon as the only seasonings, these meatballs are simple in flavor, but deliciously so. Mashed potatoes, suggested by Özden, are a perfect accompaniment.
Don’t use extra-lean ground beef for this. For best flavor and most tender texture, use 80 percent lean ground beef. The rice can be warm, room temperature or even cold when added to the meat mixture. Use your hands to mix the ingredients, breaking up the grains, until the mixture is cohesive.
Step 1
In a 12-inch skillet over medium, heat 3 tablespoons of the oil until shimmering. Add the onion and ½ teaspoon salt; stir, then cover and cook, stirring occasionally, until the onion is softened, about 10 minutes. Transfer to a large bowl.
Step 2
Return the skillet to medium and add half of the beef. Cook, thoroughly breaking up the meat, until no longer pink and the bits are fine and crumbly, 3 to 5 minutes. Scrape the mixture into the bowl with the onion, then stir in the rice; reserve the skillet. Cool to room temperature. Meanwhile, line a rimmed baking sheet with kitchen parchment, then mist with cooking spray.
Step 3
Using your hands, knead the cooled rice-meat mixture until cohesive; it’s fine if the rice grains break apart. Add the remaining beef, 1 whole egg, the cinnamon, cumin and 1 teaspoon each salt and pepper. Knead until well combined. Using a ¼-cup dry measuring cup, divide the mixture into 16 portions, placing them on the prepared baking sheet. Form each portion into a cigar shape about 3 inches long with tapered ends. Once all portions have been formed, with your hands, very lightly press them to about a ½-inch thickness. Cover and refrigerate until chilled, at least 30 minutes or up to 24 hours.
Step 4
When ready to cook, put the flour in a wide, shallow dish. One at a time, coat the meatballs on all sides with flour, shake off the excess, then return to the baking sheet. In a medium bowl, whisk together the remaining 2 whole eggs and the egg white. Line a wire rack with a double layer of paper towels and set near the stove.
Step 5
In the same skillet over medium-high, heat the remaining 1 cup oil until shimmering. Add a meatball to the beaten eggs and turn to coat on all sides, then, without allowing excess egg to drip off, immediately place in the skillet. One at a time, coat another 7 meatballs with egg and add them to the pan. Cook until golden brown on the bottoms, 3 to 4 minutes. Using a metal spatula, flip each and cook until the second sides are golden brown, another 3 to 4 minutes; reduce the heat as needed if browning too quickly. Transfer to the prepared rack.
Step 6
Coat the remaining meatballs in egg and cook in the same way. Sprinkle the meatballs with salt, transfer to a platter and serve warm or at room temperature.