Turmeric & Leek Meatballs
A lighter take on a Turkish classic — built for the weeknight freezer.
Everyone in Turkey grows up with some version of köfte. It’s the weeknight constant — fast, filling, endlessly adaptable. This one shifts the balance: sautéed leek instead of onion, a touch of turmeric for warmth, and sparkling mineral water to keep it soft. It’s not diet food, but it feels like a reset.
When I stopped eating out so much and started cooking for balance again, this became my anchor meal. I’d make a double batch, freeze half, and always have a clean, protein-rich option waiting. The tweak is small but smart: leek for sweetness, turmeric for calm, and a splash of cold mineral water to loosen everything. It’s a tiny move that makes the mixture light instead of dense, juicy instead of greasy.
It’s not nostalgic — it’s practical. The kind of food that quietly looks after you during the week.
Turmeric & Leek Meatballs
Makes 36 meatballs
INGREDIENTS
500 g medium-fat ground beef
½ bunch leek, finely sliced
4 spring onions, finely chopped
1 handful parsley, finely chopped
1 egg
75 ml sparkling water
1½ tsp ground turmeric
1½ tsp sumac
1 tsp ground cumin
½ tsp black pepper
1½ tsp salt
Olive oil, for cooking
METHOD
Trim the leeks, halve them lengthwise if thick, and slice finely. You want small, even pieces — fine enough to soften and mix through the meat, but still visible. Do the same with the spring onions.
Heat a small pan with a drizzle of olive oil and sauté the leeks gently until soft and sweet, about 5–7 minutes. Let cool completely.
In a large bowl, combine the ground beef, egg, cooled leeks, spring onion, parsley, turmeric, cumin, sumac, black pepper, and salt. Mix gently until just combined, don’t overwork the meat.
You can always add fresh turmeric or even ginger in the mix and sautéed with the leeks and spring onions for a deeper aroma.
Pour in the sparkling water and knead lightly for 3–4 minutes until the mixture feels cohesive but airy. The carbonation helps the meat hold moisture and stay soft once cooked.
Cover and refrigerate for 45 minutes to rest. This step firms up the mixture and improves texture.
Shape into small köfte, about walnut-sized. Heat a wide pan over medium heat, add a thin film of olive oil, and cook the meatballs in batches, turning often, until deep golden and cooked through — about 3–4 minutes per side. Keep the heat moderate so they sear gently rather than burn.
Serve warm, with a crisp salad and yogurt.
This is great to use on assembled plates or bowls as well. I love to combine it with hummus for extra protein, basmati rice, greens, home-made pickles and fresh or roasted vegetables.
Kitchen Notes
- Keeps 3 days in the fridge, or up to 2 months frozen (raw or cooked).
- Cooking from frozen: If you can, thaw them in the fridge overnight. If you forgot, just leave them out for about an hour at room temperature until they’re no longer rock solid. Heat a nonstick or cast-iron pan over medium heat with a bit of olive oil. Add the köfte and don’t crowd the pan. Let them brown gently on one side before you flip. No poking, no moving around. When both sides are golden and you can smell the leeks and onions coming alive again, turn the heat down low. Splash in a spoon of water, just a little, and put the lid on. The bit of steam will warm them through without drying them out. Give them three or four minutes. Drizzle a little olive oil or lemon juice on top if you want them to look fresh.