Ingredients

• 500 g ground beef
• 1 piece onion
• 3 clove garlic
• 1 bunch fresh parsley
• 3 tbsp breadcrumbs
• 1 piece egg
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• 400 g canned crushed tomatoes
• 2 tbsp tomato paste
• 4 tbsp olive oil
• 200 ml hot water
• 1 tsp sugar

Instructions

1. Prepare köfte mixture

   Finely dice half the onion and 2 garlic cloves. Chop the parsley finely. In a large bowl, combine ground beef, diced onion, garlic, parsley, breadcrumbs, egg, cumin, salt, and black pepper. Mix thoroughly with your hands for 3-4 minutes until well combined and slightly sticky. Do not overmix or the köfte will become tough.

2. Shape the meatballs

   Wet your hands with cold water to prevent sticking. Take portions of the mixture and roll into walnut-sized balls, about 3cm in diameter. Place on a plate and let rest for 10 minutes at room temperature to firm up. Do not make them too large or they won't cook evenly.

3. Brown the köfte

   Heat 2 tbsp olive oil in a large, heavy-bottomed pan over medium-high heat for 2 minutes. Add the köfte in a single layer without overcrowding. Brown for 2-3 minutes on each side until golden all over. They should sizzle when they hit the oil. Do not move them too early or they'll stick and break apart.

4. Make tomato base

   Remove köfte to a plate. Reduce heat to medium and add remaining olive oil to the same pan. Dice the remaining onion and add to pan with remaining minced garlic. Cook for 4-5 minutes until onion is soft and translucent. Add tomato paste and cook for 1 minute until fragrant. Do not let the garlic burn or it will taste bitter.

5. Build the sauce

   Add crushed tomatoes, hot water, sugar, and a pinch of salt to the pan. Stir well and bring to a gentle boil over medium heat for 2-3 minutes. The sauce should bubble lightly around the edges. Taste and adjust seasoning. Do not let it boil vigorously or the tomatoes will become bitter.

6. Simmer köfte

   Gently nestle the browned köfte back into the sauce. Cover partially and simmer over low heat for 20-25 minutes, turning köfte once halfway through. The sauce should reduce by half and coat the köfte glossily. The köfte should be tender when pierced with a fork. Do not let the sauce dry out completely.

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