Juicy Turkish Köfte Meatballs (Printable)

Juicy Turkish köfte combining aromatic herbs, bulgur, and ground meat with a crisp exterior.

# What You Need:

→ Meat & Bulgur

01 - 1.1 lb ground beef or lamb (or a mix)
02 - 0.5 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 or oil spray (for grilling)

# How to Make It:

01 - Combine fine bulgur with 3 tbsp warm water in a large bowl. Let rest 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 ingredients until evenly incorporated and the mixture becomes slightly sticky.
04 - With damp hands, shape the mixture into small oval or round meatballs approximately walnut-sized.
05 - For pan-frying: Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, 3–4 minutes per side until golden and cooked through. For grilling: Preheat grill to medium-high heat, lightly oil the grates or use oil spray. Grill meatballs for 3–4 minutes per side until nicely charred and cooked through.
06 - Serve hot alongside rice, flatbread, or a fresh salad.

# Expert Advice:

01 -
  • They're crispy outside and impossibly juicy inside, with an aromatic herb flavor that feels fancy but tastes like home.
  • Twenty minutes of prep means you can have dinner on the table faster than ordering takeout, and they freeze beautifully for busy weeks.
  • One batch disappears before you realize it, and people always ask for the recipe thinking you've kept secrets.
02 -
  • Don't skip the bulgur soaking step—I learned this the hard way when I once tried to speed through and ended up with grainy, crumbly meatballs that fell apart during cooking.
  • Mix by hand, not with a food processor—pulsing can overwork the meat and make the meatballs tough and dense instead of tender and juicy.
  • The mixture should feel slightly sticky; if it's too dry, the meatballs will be dense, but too wet and they'll fall apart, so damp hands and a splash of water are your friends.
03 -
  • A pinch of cinnamon or allspice adds a subtle warmth and depth that feels almost mysterious—add it if you're feeling adventurous, but it's optional.
  • Room temperature ingredients mix more evenly than cold ones, so take your meat and egg out of the fridge for 10 minutes before starting if you have time.
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