Turkish Anchovy Meatballs with Rice and Herbs
Hamsi Köftesi
These delicate meatballs burst with the briny essence of fresh anchovies, balanced by aromatic rice and fresh herbs. The golden-brown spheres have a tender, flaky texture that melts in your mouth. Perfect for showcasing the Black Sea's most beloved fish in an elegant, comforting form.
Ingredients
Instructions
-
Clean the anchovies
Remove heads, tails, and bones from anchovies by gently pulling the head away and running your finger along the spine to lift out the backbone. Rinse the fillets under cold water for 2-3 minutes until the water runs clear and no scales remain. Pat completely dry with paper towels. Do not leave any bones as they will make the köfte unpleasant to eat.
-
Prepare the rice
Rinse rice in cold water until water runs clear, about 3-4 rinses. Bring 500ml salted water to boil over high heat. Add rice and cook for 8-10 minutes until very tender and slightly overcooked. Drain thoroughly and let cool for 15 minutes until room temperature. Do not use undercooked rice as it won't bind properly.
-
Chop vegetables and herbs
Finely dice the onion into 3mm pieces. Roughly chop the dill and parsley, discarding thick stems. You should have about 4 tbsp each of chopped herbs. Mix herbs and onion together in a large bowl. Do not chop herbs too finely or they will lose their fresh flavor.
-
Make the mixture
Add cleaned anchovies to a food processor and pulse 8-10 times until roughly chopped but not pureed. Transfer to bowl with herbs and onion. Add cooled rice, flour, eggs, salt, and pepper. Mix gently with hands for 2-3 minutes until well combined and mixture holds together. Do not overmix or the köfte will be tough.
-
Shape the köfte
Wet your hands with cold water and shape mixture into walnut-sized balls, about 3cm in diameter. Place on a tray and refrigerate for 30 minutes until firm. You should have about 20-24 köfte. Do not make them too large or they won't cook evenly.
-
Fry the köfte
Heat oil in a large pan over medium heat for 3-4 minutes until it reaches 170°C. Gently add köfte in batches of 6-8, leaving space between each. Fry for 4-5 minutes per side until golden brown and cooked through. The köfte should sound hollow when tapped. Do not overcrowd the pan or the temperature will drop.
Tips
Cooking Tips
Keep the oil temperature steady at 170°C by adjusting heat between batches. If the oil is too hot, the köfte will brown outside while remaining raw inside.
Alternatives
If fresh anchovies aren't available, use 400g canned anchovies in oil, drained and rinsed. The flavor will be saltier and more intense, so reduce added salt by half.
Serving & Storage
Serve immediately with lemon wedges, rocket salad, and warm bread. Leftover köfte can be refrigerated for 2 days and reheated gently in a low oven to maintain texture.
Leave a Comment