Turkish Köfte Meatballs (Printable)

Juicy Turkish köfte featuring herbed meat and bulgur, cooked to a crisp outside with a tender inside.

# What You'll Need:

→ Meat & Bulgur

01 - 1.1 lb ground beef or lamb (or a combination)
02 - 3.5 oz fine bulgur
03 - 1 small onion, finely grated
04 - 2 cloves garlic, minced

→ Herbs & Spices

05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh mint, finely chopped (or 1 tsp dried mint)
07 - 1 tsp ground cumin
08 - 1 tsp paprika
09 - ½ tsp ground black pepper
10 - ½ tsp chili flakes (optional)
11 - 1 tsp salt

→ Binding

12 - 1 large egg

→ For Cooking

13 - 2–3 tbsp olive oil (for pan-frying) or oil spray (for grilling)

# How To Make It:

01 - Combine bulgur and 3 tbsp warm water in a large bowl and let sit for 10 minutes until softened.
02 - Add ground meat, onion, garlic, parsley, mint, cumin, paprika, black pepper, chili flakes, salt, and egg to the softened bulgur.
03 - Blend all ingredients thoroughly using clean hands until the mixture is well incorporated and slightly sticky.
04 - Form mixture into small oval or round meatballs approximately walnut-sized using damp hands.
05 - For pan-frying: Heat olive oil in a large skillet over medium heat. Fry meatballs in batches for 3–4 minutes per side until golden and cooked through. For grilling: Preheat grill to medium-high, lightly oil grates or spray with oil, and grill meatballs for 3–4 minutes per side until charred and thoroughly cooked.
06 - Serve meatballs warm alongside rice, flatbread, or a fresh salad.

# Expert Advice:

01 -
  • They're crispy on the outside but stay impossibly juicy inside, thanks to the bulgur holding onto moisture.
  • The fresh herbs make each bite taste alive, not heavy or meaty in that way some meatballs can be.
  • You can make them ahead and freeze the raw ones, so dinner becomes a 15-minute task instead of an ordeal.
02 -
  • If your meatballs fall apart while cooking, your mixture was too wet or not mixed enough; next time, add a bit more bulgur or mix a little longer.
  • Don't skip the resting time for the bulgur—it's what makes them hold together and taste right.
  • The meatballs continue cooking slightly after you remove them from heat, so pull them off when they look almost fully cooked to avoid them becoming tough.
03 -
  • If you want deeper flavor, add a tiny pinch of cinnamon or allspice to the mixture; it's subtle but transforms the whole thing.
  • Make the meatballs ahead of time and refrigerate them for up to 24 hours before cooking—it actually helps them hold together better.
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