Turkish · Lunch
Grilled Meatball Bread Roll
Grilled beef meatballs, seasoned with cumin, sumac and parsley, are tucked into a warmed crusty roll with grilled peppers, tomato and a garlicky yogurt sauce. Turkish-style izgara kofte gets sandwiched for a handheld lunch, finished with a scatter of sumac and fresh parsley for brightness.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
548Calories
34.2gProtein
27.8gFat
38.6gCarbs
6.8gSugar
3.9gFiber
920mgSodium
106mgChol
9.4gSat Fat
680mgPotassium
110mgCalcium
4.8mgIron
2.9mcgVitamin B12
22mgVitamin C
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Grate 2 tbsp onion and mince 1 garlic clove. Combine ground beef, grated onion, minced garlic, cumin, sumac, chopped parsley, salt and pepper in a bowl; mix by hand until tacky.
2
Chill
Cover and rest the meatball mixture in the refrigerator for 10 minutes.
3
Grill
Form mixture into 3–4 oval koftes. Grill koftes and bell pepper on medium-high heat with oil for 3–4 minutes per side until beef is browned and firm with no pink.
4
Build
Stir crushed garlic into yogurt. Toast bread roll cut-sides on skillet over medium heat for 1 minute until golden. Spread yogurt sauce on both sides, layer peppers, tomato and sliced onion, nestle in koftes, scatter sumac and parsley.
5
Plate
Transfer sandwich to plate and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 22 onion
- 2 clove2 clove garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp sumac, plus extra for garnish
- 4 tbsp4 tbsp parsley
- 22 crusty bread roll (about 2.5 oz/70g)
- 4 tbsp4 tbsp plain yogurt
- 22 small garlic clove
- 11 bell pepper
- 44 tomato slices
- 11 onion
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
