Turkish Köfte Meatballs (Printer View)

Aromatic Turkish köfte with herbed ground meat and bulgur, grilled or pan-fried for flavor and texture.

# What you'll need:

→ Meat & Bulgur

01 - 1.1 lb ground beef or lamb (or a mix)
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)

# Method:

01 - Place bulgur in a large bowl and add 3 tbsp warm water. Let sit for 10 minutes until softened.
02 - Add ground meat, grated onion, minced garlic, parsley, mint, cumin, paprika, black pepper, chili flakes, salt, and egg to the softened bulgur.
03 - Use clean hands to mix all ingredients thoroughly until well incorporated and the mixture is slightly sticky.
04 - With damp hands, form the mixture into small oval or round meatballs approximately the size of a walnut.
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 the grates or use oil spray, and grill meatballs for 3–4 minutes per side until charred and cooked through.
06 - Serve meatballs hot accompanied by rice, flatbread, or a fresh salad.

# Expert Advice:

01 -
  • They're ready in 35 minutes total, making weeknight dinners feel unexpectedly special.
  • The bulgur keeps them incredibly moist and tender, even if you slightly overcook them.
  • One batch feeds four hungry people and tastes just as good cold the next day.
02 -
  • Don't skip soaking the bulgur; dry bulgur will make the meatballs dense and crumbly, no matter how much you mix.
  • If the mixture feels too wet, it means your hands weren't damp enough when forming—chill it for 15 minutes and try again.
  • The moment they turn golden on the outside is the moment to flip; over-browning dries them out faster than you'd expect.
03 -
  • The key to a crisp exterior and tender center is medium heat, not high—rushing with high heat creates a burnt crust before the inside cooks through.
  • Grating your onion instead of mincing it releases juice that distributes flavor evenly, a small detail that professionals never skip.
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