Our Istanbul Köftes burst with flavour. We start with our classic ground beef Mediterranean meatball recipe. The secret to these Köftes is the addition of Köfte Baharat, a spice blend from Istanbul, our go-to savoury blend of chilis, garlic, cumin and allspice. More than meatballs, it's a spice that you can use in burgers, on veggies, soups, salads and stews, too. Top these meatballs with a super-simple homemade no-cucumber Tzatziki made with special Wild Fernleaf Dill EVOO and crisp Cucumber white balsamic. 


1 to 1-1/2 lb lean ground beef
1 medium onion, finely diced
1 tbsp Garlic olive oil
1/2 cup extra virgin olive oil (for frying)
3/4 cup panko bread crumbs, unseasoned
1 large egg 
2 tsp Köfte Baharat spice
1 tsp Kosher salt
1/2 tsp freshly ground black pepper 


In a large skillet heat 2 tbsp olive oil and Garlic olive oil. Add onions and cook until translucent. Transfer to large mixing bowl, with pan drippings. Move pan aside for frying. In bowl, add meat, panko, egg, spice, salt and pepper. Blend by hand until the mixture is fully combined. Try not to overwork since this will toughen the meat. Form mixture into 2-inch balls by rolling in palms. Place flour in a wide bowl or rimmed plate. Gently roll each meatball in flour to create a light covering. Place on rimmed baking sheet lined with parchment and set aside.

In the large pan you used earlier, add remaining olive oil. Heat oil to 375°.  Then add the meatballs to cook, uncrowded, in batches as necessary. Cook for 10 minutes, turning occasionally until golden brown on all sides. Remove meatballs from pan with a slotted spoon and place on paper towels to drain excess fat. Serve immediately with Tzatziki, pita bread and garden salad.



2 cups plain Greek yogurt 
1 tbsp Wild Fernleaf Dill EVOO
1 tbsp Cucumber white balsamic
1/2 tsp Kosher salt
1 tbsp Garlic EVOO
1 tbsp Sicilian Lemon white balsamic

Place all ingredients in medium bowl. Whisk until completely combined and creamy.