🇹🇷 Turkey · Food
Sulu Köfte (Turkish Meatball Stew)
By eatmundo · July 5, 2026
Sulu Köfte is a comforting Turkish meatball stew, featuring tender, marble-sized meatballs simmered with potatoes and carrots in a light tomato broth. This heartwarming dish is a staple in Turkish homes, offering a delightful blend of savory flavors and a touch of refreshing mint.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, combine 500g ground beef, 1/4 cup washed short-grain rice, 1 finely grated small onion, 1 egg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Knead the mixture for 5-7 minutes until well combined and slightly sticky; this ensures your meatballs will hold their shape beautifully during cooking.
- 2
Roll small portions of the meat mixture into marble-sized balls, about 1-1.5 cm in diameter. Lightly dust these meatballs with 2 tablespoons of all-purpose flour, gently shaking off any excess. This dusting helps them brown evenly and prevents them from sticking together.
- 3
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped medium onion and cook for 5-7 minutes until it becomes translucent and softened, releasing its sweet aroma, forming a fragrant base for your stew.
- 4
Stir in 1 tablespoon of tomato paste and cook for 2-3 minutes, pressing it against the bottom of the pot to deepen its flavor and color. Then, add 2 peeled and diced potatoes (cut into 2 cm cubes) and 2 peeled and sliced carrots, sautéing for another 5 minutes to slightly tenderize them.
- 5
Pour in 6 cups (1.5 liters) of hot vegetable or beef broth, bringing it to a gentle boil. Carefully add the floured meatballs, stirring gently to prevent them from breaking apart. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the meatballs are cooked through and the vegetables are tender.
- 6
Season the stew with additional salt and black pepper to taste. Just before serving, stir in 1 tablespoon of dried mint, allowing its refreshing aroma to infuse the stew. Serve hot, perhaps with a dollop of creamy yogurt or a sprinkle of fresh parsley for an extra touch of freshness.
Frequently Asked Questions
What kind of ground beef is best for Sulu Köfte meatballs to ensure they are tender and flavorful?+
For tender and flavorful meatballs, use ground beef with an 80/20 lean-to-fat ratio. This fat content prevents the meatballs from drying out and adds richness to the stew.
Do I need to pre-cook the rice before adding it to the Sulu Köfte meatballs?+
No, the rice for Sulu Köfte meatballs is typically added raw. It will cook and absorb liquid from the stew, contributing to the texture and helping to bind the meatballs.
How can I prevent the Sulu Köfte meatballs from falling apart in the stew?+
Ensure your meatball mixture is well-bound with egg and flour, and avoid overworking the mixture. Gently drop the formed meatballs into a simmering, not rapidly boiling, stew.
How do I ensure the Sulu Köfte stew has a rich, slightly thickened consistency without being too watery?+
The flour incorporated into the meatballs, along with the starch from the rice and potatoes, will naturally thicken the stew. If needed, a little extra flour or tomato paste can be whisked into some broth before adding to the stew.
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