Kofte-Meatballs is a frequent guest in Turkish kitchens. A survey throughout Turkey has discovered that there are 291 different types of meatballs currently made. This Meatloaf with Eggs aka Dalyan Köfte is generally made at homes when guests are expected. It looks grotesque when out of the oven and full of surprises when sliced and served.
What are the most famous Turkish kofte?
Turkish meatballs are named mostly after the place they are made in like İnegol Kofte (a city in Central Turkey) or with the equipment used to make them like Satır Köfte (cleaver knife) or by who makes them like Kasap Kofte (butcher kofte). Here is a list of the famous Turkish koftes:
- Kadınbudu Köfte
- Tekirdağ Kofte
- Inegöl Kofte
- Pideli Kofte
- Islama Kofte
- Satır Kofte
- Tire Kofte
- Turgutlu Kofte
- Çine Kofte
- Macir Kofte
- Odun Kofte
- Izmir Kofte
- Şiş Kofte
- Akçaabat Kofte
- Balaban Kofte
- Sivas Kofte
- Abdigör Kofte
- Terbiyeli Köfte
How to make meatballs?
I want to take the opportunity to write several tips about how to make a successful meatball. These tips are more or less valid for all meatball types:
- The more you knead the meatball mixture the better.
- Knead for at least 10 minutes. Then rest in the fridge. Knead shortly again when you take out of the fridge and then give the shape you want.
- The shape should be somewhat flat or the middle of it might not be cooked enough.
- If you are using bread, you do not need to wet it with water.
- Squeeze out the bitter juice of the onion, it will improve the taste.
- Chop the parsley into tiny pieces.
- Two tablespoons of milk (for 1 kg of meat) will make your meatball more spongy.
- A teaspoon of carbonate or an egg (for 1 kg of meat) will make your meatball more fluffy. However, these two should not be used at the same time.
- The meat that you will use should be double-ground if possible.
- If you are fine with lamb buy the meat 50%-50% lamb and beef; your meatballs will be tastier.
- If you are planning to fry or cook in a sauce buy meat with less fat. If you are planning to grill the meat buy meat with more fat.
- Do not cook over too high or strong heat.
How to prepare a meatloaf with eggs?
So with all these tips in mind, prepare your meatball. For exact measurements check the recipe card below. After you put the meatloaf on to the oven tray spread it out to make an evenly flat rectangular shape. If your oven tray is small reduce the recipe proportionately or else your meat will be too thick and might not be baked evenly and turn up too crispy on the outside and uncooked on the inside. Right in the middle, put the fillings in a line.
Meatloaf on oven tray 
Meatloaf fillings
Carefully roll over the ends in the middle. Make sure the ends stick, close the corners tucking in the fillings. Use the remaining egg white spreading it all around the meatloaf to seal the meatloaf so it does not crack. Just swipe it all over with your hands. Your meatloaf is ready for the oven. Once in a while take spoonfuls of the juice and baste pouring it all over the meatloaf to prevent it from getting dry.
Meatloaf with eggs will be ready in 45-60 minutes in a preheated oven at 160° Celsius (325° F)
Meanwhile, prepare the tomato sauce. Depending on the season use either fresh tomatoes, tomato paste or tomato pure or all together. Some choose to spread this sauce on the meat loaf while it is cooking. It will work both ways.
Finally cut generous slices, garnish with the sauce and serve as the main course. Potato pure will be a good companion to the gorgeous dish. Enjoy and show-off!
Meatloaf Roll with Eggs / Dalyan Köfte
Ingredients
- 1 kilogram ground meat lamb/beef mixed
- 1 onion large, grated
- 2 egg one of the egg whites for glazing
- 75 grams bread crumbs
- 2 garlic cloves
- 1 teaspoon black pepper
- 1 teaspoon salt
- 100 grams olive oil
Meatball Filling
- 3 eggs hard boiled
- 2 thin carrots
- 2 potatoes
- 100 grams peas
Sauce
- 1 tablespoon tomato paste
- 200 millilitres tomato paste
- 1 tablespoon butter
- 4 garlic cloves crushed
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch thyme
- 1 tablespoon vinegar
- 100 millilitres water if necessary
Instructions
- Use a food processor to crumble the bread, onion, garlic and parsley.
- Place all the meatball ingredients in a bowl. Do not forget to save one of the egg whites for glazing.
- Knead for about 10 minutes until all the meatball ingredients are well combined. The more you knead; the better. Keep in the refrigerator for at least 30 minutes to rest.
- When you take it out of the refrigerator, knead again for 2-3 minutes, then start giving the shape.
Filling
- Boil the eggs until well done. Peel, keep whole, do not cut.
- Steam or boil the carrots and the potato. Cut to 2 or 3 vertical slices.
- Steam or boil the fresh peas. You do not need to do anything if you are using canned or frozen peas.
Assembly
- Spread a baking paper on an oven tray.
- Spread evenly all the meat mixture on the tray. Make a rectangular shape.
- Standing on the wider side of the rectangular, place all the filling – eggs, carrots, potato and peas – in a line, in the middle. Leave some space to the sides.
- Roll the opposite side to meet in the middle to form a log shape. Close the ends tight.
- Turn the log over so the meeting line is facing downwards.
- Spread the remaining egg white evenly all around the meat bowl with your hands or with an egg brush. This is done to reduce the risk of the log cracking up while cooking. If eventually the log cracks in some parts, do not worry, the taste will still be there.
- Cook in a pre-heated oven at 160° Celsius for about 45 minutes.
- Baste occasionally; take the stock that will occur in the oven tray with a spoon and spread it on top of the meat, so it does not get dry.
- Rest for ten minutes after you take the meatloaf out of the oven. Cut to thick slices and serve while still warm with the sauce.
Sauce
- Melt the butter in a pot.
- Add crushed garlic.
- Add the tomato, paste, and/or pure stir for a minute.
- Add some hot water if necessary.
- Add a tablespoon of vinegar.
- Add salt, pepper and thyme and cook for about 5 minutes until well combined.
Notes
- Measure internal heat with a food thermometer 71° Celsius (160° F). Rather unlikely but if you notice some pink areas, but reached this degree it will be still safe to eat.
- If you do not have a thermometer check that the meatloaf is browned all around and when you poke it with a knife the juices are clear, it has changed color all around and steamy all around.
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