400 g ground lamb
350 g ground veal
2 slices of Turkish bread without the crust (1 cm thick), soak the
bread into milk, then squeeze the milk out
2 tbsp milk
1 onion, grated
1/4 cup parsley, finely chopped
1 tsp cumin
1 tsp red pepper, powdered
1 tsp salt
Knead all the kofte ingredients for about 5 minutes. Give them a cylinder shape. Press them on the top with two fingers.
Set the oven to grill. Arrange the meatballs on a wire, place aluminum foil under the wire on the oven tray. When the one side is cooked, remove the aluminum foil, put the parchment paper on a tray. Arrange a few slices of Turkish bread on it. Place the wire back over the tray. Cook the other side of the meatballs. While they are cooking, all the juice will drop over the bread slices that you have arranged on the tray.
Serve Grilled Meatballs with Kidney Bean Salad, roasted peppers and tomatoes.
My mother used to cook “Izgara Kofte” in a small electric grill with the bread slices under the kofte. I hope you like it:)
~18-19 Grilled Meatballs.