Grated Onion Meatball Stew (Sulu Köfte)

This grated onion meatball stew, known as sulu köfte, is the kind of meal that feels like a warm hug in a bowl. Juicy beef meatballs are seasoned with grated onion and spices, then simmered in a rich tomato broth with potatoes, carrots, and peppers.

It's a one-pan dinner that comes together in about 30 minutes, making it perfect for busy weeknights. The grated onion not only adds moisture to the meatballs but also infuses them with a subtle sweetness that balances the savory tomato base.

This Turkish-inspired stew is all about simplicity and depth of flavor. The meatballs are made with grated onion, which melts into the meat as they cook, keeping them incredibly tender. The broth is built from just tomato paste, water, and salt, yet it transforms into a rich, comforting sauce as it simmers with the vegetables.

The potatoes break down slightly, thickening the broth, while the carrots and peppers add sweetness and texture. It's a humble dish that delivers big on taste and is sure to become a family favorite.

Ingredients

Why this recipe works

Grating the onion instead of chopping it releases its juices, which are absorbed by the ground beef, making the meatballs exceptionally moist and flavorful.

The onion also acts as a binder, helping the meatballs hold their shape without the need for eggs. This technique is a classic in Turkish cooking and ensures every bite is juicy and aromatic.

Simmering the meatballs directly in the broth after browning allows them to finish cooking gently, which keeps them tender. The vegetables cook in the same liquid, absorbing the meaty flavors and creating a cohesive, deeply seasoned stew.

The potatoes naturally thicken the broth as they release their starch, resulting in a luxurious, silky texture without any added thickeners.

Notes and substitutions

Use ground beef with a bit of fat, like 80% lean, for the most flavorful and tender meatballs. The grated onion should be squeezed lightly to remove excess liquid if it's overly watery, but a little moisture is good. For the vegetables, Yukon Gold potatoes hold their shape well, while carrots and green peppers add color and sweetness.

A deep skillet or Dutch oven with a lid is ideal for this recipe. If you don't have a lid, you can cover the skillet with a sheet of aluminum foil. The key is to keep the stew at a gentle simmer, not a rolling boil, to prevent the meatballs from breaking apart. Leftovers can be stored in the refrigerator for up to 3 days.

• ground beef: Ground lamb or a mix of beef and pork work well. For a leaner option, use ground turkey (adjust cooking time to ensure it reaches 165°F).
• plain breadcrumbs: Use panko breadcrumbs for a lighter texture, or crushed saltine crackers for a similar binding effect.
• Yukon Gold potatoes: Russet potatoes hold up well, but they may break apart more easily. Red potatoes are also a good choice.
• green bell peppers: Use any color bell pepper, or substitute with mild banana peppers for a slightly different flavor.

Equipment

• Large skillet with lid
• Box grater
• Mixing bowl
• Whisk
• Wooden spoon
• Chef's knife
• Cutting board
• Measuring cups and spoons