![]() If you fry the meatballs, do so in a cast-iron skillet or a non-stick pan, this way you will not need lots of oil, about 2 tablespoons should be sufficient.I go for baked meatballs when cooking larger amounts of koftas or meatballs for a party or potluck and for fried meatballs when I miss my grandmother’s cooking or only make a small batch of meatballs.The fried kofta are slightly heartier and juicier due to the oil they are cooked in but, in the end, most people would probably not notice a lot of difference between the two versions. ![]() I tried both versions, lots of times and they both work well.It helps the meatballs keep their shape and become nice and tender. Baking soda is often used when making the Croatian cevapcici or the Romanian mici, which are the Romanian version of cevapcici. What is not so common is the baking soda.Onions, eggs, white bread, salt, and pepper.And when it comes to red pepper or chili, I always recommend adding as much as you like to the dish, as much you can take.Turkish red pepper flakes are very common in Germany, but if you cannot find them where you live, you can replace them with regular red pepper flakes.You will also need ground cumin, ground coriander, allspice, chopped parsley, and Turkish red pepper flakes.Garlic is absolutely essential, I cannot even think of any kind of Romanian or Turkish kofta which doesn’t include lots of garlic. ![]() I think extra lean ground beef makes these beef koftas dry, so I prefer to use the regular ground beef, which has about 20-30% fat, depending on where you buy it.
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