Yoğurtlu Köfte (Meatballs with Garlic Yogurt and Tomato Butter)

Method

1. 1

   Mix the beef with the grated onion, cumin, half the salt and a grind of pepper, then shape into 16 small oval meatballs.

2. 2

   Stir the grated garlic and remaining salt into the yogurt and spread it over a serving platter.

3. 3

   Heat the olive oil in a large skillet over medium-high and sear the meatballs on all sides until browned and cooked through, about 8 minutes.

4. 4

   Arrange the hot meatballs over the yogurt.

5. 5

   Wipe out the skillet, melt the butter, and stir in the tomato paste and paprika until it turns a deep red and starts to sizzle, about 1 minute.

   💡 The butter should bubble and smell toasty, not just melt — that's what makes the sauce pop against the cool yogurt.

6. 6

   Pour the sizzling tomato butter over the meatballs in a stripe and serve immediately.