In a large mixing bowl, combine the ground beef or lamb, grated onion, breadcrumbs, egg, and minced garlic. Mix thoroughly to create a cohesive base for the köfte, ensuring the ingredients are well distributed.

Add the chopped parsley, ground cumin, ground coriander, smoked paprika, salt, and black pepper to the mixture. Knead the mixture by hand for several minutes, allowing the spices and herbs to infuse into the meat for optimal flavour.

Once mixed, cover the bowl and refrigerate for 30 minutes. This resting time allows the flavors to develop and helps the mixture hold its shape during cooking.

After resting, remove the mixture from the refrigerator. With damp hands, shape the mixture into small, oval shaped meatballs (approximately the size of a walnut). Press slightly to flatten each one for even cooking.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the köfte in batches, ensuring not to overcrowd the pan. Cook each side for about 4-5 minutes, or until golden brown and fully cooked through.

Flip the köfte gently with a spatula or tongs to cook evenly. Avoid pressing down on the meatballs to retain their juiciness and prevent them from becoming dry.

Once all the köfte are cooked, transfer them to a plate lined with paper towels to remove any excess oil. Repeat the cooking process if needed for remaining meatballs.

Serve the köfte hot with a side of Turkish rice or flatbread, accompanied by a tangy yogurt sauce or fresh tomato salad. Garnish with additional chopped parsley for colour, and enjoy the rich, spiced flavors of traditional Turkish köfte.