Entree: Turkey – Anatolia – Köfte Pilavı (Small meatballs with rice pilaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 26 min

Additional 5 min

Total 42 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef, formed into about 16–20 small köfte (total weight 1 lb (454 g))
- 1 1/2 cups (300 g) long-grain rice, uncooked
- 2 1/2 cups (600 ml) chicken or beef broth
- 2 medium tomatoes, diced, approx. 10 oz (280 g)
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 3 tbsp (45 ml) olive oil
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) ground cumin
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (14 g) butter (optional, for finishing)

Show original ingredient measurements

- 1 lb (454 g) ground beef, formed into about 16–20 small köfte (total weight 1 lb / 454 g)
- 1 1/2 cups (300 g) long-grain rice, uncooked
- 2 1/2 cups (600 ml) chicken or beef broth
- 2 medium tomatoes, diced, approx. 10 oz (280 g)
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 3 tbsp (45 ml) olive oil
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) ground cumin
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (14 g) butter (optional, for finishing)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl, season the ground beef with half the paprika, cumin, salt, and pepper; mix and form into 16–20 small meatballs about 1 inch (2.54 cm) each.
2. Heat 2 tbsp (30 ml) olive oil in a large wide skillet over medium-high heat. Brown the köfte in batches until sealed and golden, about 2 minutes per side; remove and set aside.
3. In the same skillet add remaining 1 tbsp (15 ml) olive oil and the chopped onion; sauté until soft, about 4 minutes. Add garlic and remaining paprika; cook 30 seconds.
4. Stir in the rice and diced tomatoes, coating the rice in the oil and tomato juices for 1–2 minutes.
5. Pour in the broth, bring to a boil, reduce heat to low, nestle the browned köfte on top, cover, and simmer until rice is tender and liquid absorbed, about 18–20 minutes.
6. Remove from heat, add butter if using, let rest 5 minutes, fluff with a fork, sprinkle with chopped parsley, and serve.

1. In a bowl, season the ground beef with half the paprika, cumin, salt, and pepper; mix and form into 16–20 small meatballs about 1 inch each.
2. Heat 2 tbsp (30 ml) olive oil in a large wide skillet over medium-high heat. Brown the köfte in batches until sealed and golden, about 2 minutes per side; remove and set aside.
3. In the same skillet add remaining 1 tbsp (15 ml) olive oil and the chopped onion; sauté until soft, about 4 minutes. Add garlic and remaining paprika; cook 30 seconds.
4. Stir in the rice and diced tomatoes, coating the rice in the oil and tomato juices for 1–2 minutes.
5. Pour in the broth, bring to a boil, reduce heat to low, nestle the browned köfte on top, cover, and simmer until rice is tender and liquid absorbed, about 18–20 minutes.
6. Remove from heat, add butter if using, let rest 5 minutes, fluff with a fork, sprinkle with chopped parsley, and serve.