One-Pan Turkish Meatball Stew (Sulu Köfte) — Comforting Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful broth, use a good-quality tomato paste. It's worth seeking out a brand with a deep, concentrated flavor—often sold in tubes rather than cans.

If you have time, let the stew sit for 10 minutes before serving; this allows the flavors to meld and the meatballs to absorb more of the broth. You can also make the meatballs a day ahead and refrigerate them, then proceed with the recipe the next day.

To make this dish even heartier, serve it over rice, bulgur, or with crusty bread on the side. A dollop of yogurt on top is a common Turkish addition, but it's optional.

If you like a bit of heat, add a pinch of red pepper flakes or a drizzle of chili oil just before serving. The leftovers taste even better the next day, as the flavors continue to develop.

Variations

• Lamb Sulu Köfte: Substitute ground lamb for the beef. Lamb pairs beautifully with cumin and tomato. You may need to cook a few minutes longer to ensure lamb is fully cooked. The flavor will be more robust and slightly gamey.
• Spicy Sulu Köfte: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili to the meatball mixture, and stir a teaspoon of hot paprika into the tomato broth. This gives a pleasant kick without overwhelming the dish.
• Vegetable-Forward: Add a cup of sliced mushrooms, green beans, or bell peppers along with the carrots and potatoes. These vegetables will absorb the broth and add extra texture and nutrition. Adjust cooking time as needed.
• Lemon-Herb Finish: Stir a tablespoon of fresh lemon juice and a handful of chopped dill into the stew just before serving. The brightness of lemon and dill lifts the dish and adds a fresh, spring-like note.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water if needed.

Freezer

Freeze the cooled stew in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a little water or broth if the stew is too thick.

Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the stew has thickened too much.

The meatballs can be shaped and refrigerated up to 24 hours ahead. You can also fully cook the stew, then cool and refrigerate it. Reheat gently before serving. The stew freezes well for up to 3 months.

Serving ideas

Serve this sulu köfte in deep bowls, with a generous ladle of broth and a mix of meatballs, carrots, and potatoes. Garnish with fresh parsley and a crack of black pepper.

Crusty bread or warm pita is essential for soaking up the delicious broth. A simple side salad with lemon and olive oil balances the richness.

For a more substantial meal, serve the stew over cooked rice or bulgur pilaf. It also pairs well with a dollop of plain yogurt or a squeeze of lemon juice.

The stew is satisfying on its own, but these additions make it even more comforting. Enjoy it as a main course for lunch or dinner, and don't be shy about seconds.

Frequently asked questions

Recipe card

One-Pan Turkish Meatball Stew (Sulu Köfte) — Comforting Weeknight Dinner

Prep 15 minCook 24 minTotal 39 minServes 4

Ingredients

• 1 lb ground beef (80% lean)
• 1 medium onion, grated
• 1 clove garlic, minced
• 2 tbsp plain breadcrumbs
• 1/2 tsp ground cumin
• 1/4 tsp black pepper, freshly ground
• 1 tsp salt, divided
• 2 tbsp olive oil
• 1 1/2 tbsp tomato paste
• 2 cups warm water
• 2 medium carrots, peeled and cut into rounds
• 2 medium potatoes, peeled and cubed
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large bowl, combine the ground beef, grated onion, minced garlic, breadcrumbs, ground cumin, black pepper, and 1/2 teaspoon of the salt. Use your hands to mix until just combined—do not overwork. Roll the mixture into bite-sized meatballs, about 1 inch in diameter, and set them on a plate.
2. Heat the olive oil in a deep skillet over medium heat. Add the meatballs in a single layer and cook, shaking the pan occasionally, for about 4 minutes, until they are browned on all sides. They do not need to be cooked through at this point.
3. In a small bowl, whisk the tomato paste into the warm water until smooth. Add the remaining 1/2 teaspoon of salt to the broth. Pour the mixture over the meatballs in the skillet.
4. Add the carrot rounds and potato cubes to the skillet, nestling them around the meatballs. Bring the liquid to a gentle simmer, then cover the skillet with a lid. Reduce the heat to medium-low and let it simmer for 20 minutes, or until the vegetables are tender and the meatballs are cooked through.
5. Once the meatballs are cooked through and the vegetables are tender, remove the skillet from the heat. Taste the broth and adjust seasoning if needed. Ladle the stew into deep bowls and garnish with fresh parsley. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

24 g

Carbohydrates

28 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.