A cozy and comforting meal made from leftovers!
Hi friends! Today, I’m sharing one of my favorite ways to turn leftovers into something totally exciting Meatballs and Beans, or as we call it in Turkish, Köfteli Kuru Fasulye. It’s a warm, flavorful stew made with juicy little meatballs and soft white beans in a rich, savory sauce. I love making this the day after we’ve had Caramelized Onion White Beans, and it’s even better the second time around! Let’s get cooking.
Method
Preparing the Köfte (Meatballs)
Start by preheating your oven to 210°C fan (or 230°C regular) so it’s nice and hot by the time your meatballs are ready to cook. While the oven heats up, grab a large mixing bowl and add all the köfte ingredients ground meat (beef, lamb, or chicken), breadcrumbs, finely chopped onion, chopped fresh parsley, dried mint, cumin, cinnamon, grated garlic, lemon zest, salt, black pepper, and one egg. I like to mix this with my hands to make sure everything blends together evenly. It should feel soft and hold its shape well.
Once your mixture is ready, wet your hands with cold water. This step is important it stops the meat from sticking to your hands and makes it easier to roll the mixture. Take small amounts and roll them into about 50 mini meatballs, placing each one onto a parchment-lined baking tray. After they’re all shaped, lightly brush each köfte with olive oil. This will help them brown nicely in the oven. Bake the meatballs for 12 to 15 minutes or until they’re cooked through and golden on the outside.
Warming the Beans and Combining Everything
While the köfte are baking, it’s time to prepare the bean stew base. In a large pot or deep pan, gently heat your leftover Caramelized Onion White Beans. These already have so much flavor and will become even better with the next few steps. Once the beans are warm, pour in 500ml of hot chicken stock (just dissolve one chicken stock cube in boiling water beforehand). Stir everything gently to combine and bring the pot to a light simmer.
Adding the Cooked Köfte to the Stew
As soon as your meatballs are done baking, take them out of the oven and carefully add them to the pot of beans and broth. Be gentle when stirring you want the meatballs to stay whole and the beans to keep their shape. Let the stew simmer for a few more minutes, just enough for all the flavors to blend and the köfte to warm through fully.
Finishing Touches and Garnishing
To finish, sprinkle a generous amount of chopped parsley, a pinch of dried mint, and a little pul biber (Aleppo pepper) over the top. These simple garnishes bring a pop of color and a little extra flavor to the dish. Now your cozy stew is ready to serve warm, fragrant, and full of comfort.
Necessary Tools
- Large mixing bowl
- Baking tray
- Parchment paper
- Small brush (for olive oil)
- Large pot or pan
- Spoon for mixing and serving
Meatballs and Beans Recipe (Köfteli Kuru Fasulye)
Cuisine: ItalianDifficulty: Easy6
servings25
minutes20
minutes45
minutesIngredients
For the Köfte (Meatballs):
500g ground beef, lamb, or chicken
100g fine breadcrumbs (I used gluten-free)
1 small brown or white onion, finely chopped
30g fresh parsley, chopped
1 tsp dried mint
½ tsp ground cumin
¼ tsp ground cinnamon
½ tsp grated garlic
Zest of ½ lemon
¾ tsp sea salt
½ tsp coarse black pepper
1 egg
Olive oil for brushing
Additional Ingredients:
About 2 cups leftover Caramelized Onion White Beans
500ml hot chicken stock (1 cube dissolved in hot water)
Extra parsley, dried mint, and pul biber (Aleppo pepper) for garnish
Directions
- Preheat the oven to 210°C fan / 230°C regular.
- Mix everything for the köfte in a big bowl. I use my hands to really get it all combined.
- Wet your hands with cold water so the meat doesn’t stick.
- Roll the meat into about 50 tiny meatballs and place them on a lined baking tray.
- Brush them lightly with olive oil.
- Bake for 12–15 minutes until golden and cooked through.
- While the meatballs cook, heat your leftover beans in a big pan.
- Add in the hot chicken stock, then gently stir in the cooked köfte.
- Let everything simmer together for a few minutes until hot.
- Sprinkle with parsley, pul biber, and dried mint, then serve warm.
Notes
- Don’t skip wetting your hands it really helps shape the meatballs without mess.
- Don’t overcook the köfte or they’ll turn dry. Keep an eye on the oven.
- When adding the meatballs to the stew, do it gently so they don’t break.
- Heat everything lightly boiling too hard might mash the beans.
Serving Suggestions
- Spoon into bowls and serve with warm crusty bread.
- Add a spoon of yogurt on the side for extra creaminess.
- Great with a side of pickles or salad for crunch.
Fun Fact
In Turkey, beans and meatballs are often made on chilly days or shared at big family dinners. Mixing leftovers like this is a smart and tasty tradition!
Conclusion
This Meatballs and Beans recipe is warm, hearty, and perfect for using up leftovers in the best way. It’s easy to make and full of flavor, with herbs and spices that make your kitchen smell amazing. I hope you give this a try it’s one of those meals that feels like a hug in a bowl. Happy cooking!
