Juicy Turkish Köfte Meatballs (Printable format)

Delicious Turkish köfte with seasoned meat and bulgur, grilled or pan-fried for perfect crispiness and juicy texture.

# List of ingredients:

→ Meat & Bulgur

01 - 1.1 lb ground beef or lamb (or a combination)
02 - ½ cup 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 with 3 tbsp warm water in a large bowl and let it soak 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 - Using clean hands, mix all components until well integrated and slightly sticky in texture.
04 - With damp hands, form the mixture into small oval or round meatballs approximately walnut-sized.
05 - For pan-frying: Heat olive oil in a skillet over medium heat. Cook meatballs in batches for 3–4 minutes per side until golden and fully cooked. For grilling: Preheat grill to medium-high, lightly oil grates or spray with oil, then grill meatballs for 3–4 minutes per side until charred and cooked through.
06 - Serve hot alongside rice, flatbread, or fresh salad.

# Expert Suggestions:

01 -
  • They're crispy on the outside, impossibly tender inside, and ready in under 40 minutes from your kitchen.
  • The combination of bulgur and fresh herbs makes them taste like you spent all day cooking, when really you didn't.
  • You can grill them, pan-fry them, or even freeze the raw ones for a weeknight dinner that feels special.
02 -
  • Don't skip the 10-minute soak for the bulgur—rushing it means dry meatballs no matter how much oil you use.
  • Your hands are the best tool for mixing; they tell you when the meat and bulgur are truly friends, which a spoon can never convey.
  • Let the oil get properly hot before adding meatballs, or they'll absorb oil instead of developing that golden, crispy exterior.
03 -
  • A pinch of cinnamon or allspice adds a subtle warmth that makes people ask what your secret ingredient is—and you don't have to tell.
  • If your mixture seems too wet after mixing, chill it for 20 minutes and it'll firm up enough to shape cleanly.
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