Turkish Köfte Meatballs (Print)

Aromatic Turkish köfte featuring herbed meat and bulgur, cooked until golden with a tender center.

# Components:

→ Meat & Bulgur

01 - 1.1 lb ground beef or lamb (or a mixture)
02 - 0.22 lb 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 - 0.5 tsp ground black pepper
10 - 0.5 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)

# Directions:

01 - Combine bulgur and 3 tbsp warm water in a large bowl; 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 until fully incorporated and the mixture becomes slightly sticky.
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 and 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 use oil spray, then grill meatballs for 3–4 minutes per side until charred and cooked through.
06 - Present meatballs hot accompanied by rice, flatbread, or fresh salad.

# Expert Advice:

01 -
  • They're crispy on the outside but stay unbelievably juicy inside, even when you make a huge batch.
  • The fresh herbs and bulgur make them taste like something from a proper Turkish kitchen, not a shortcut version.
  • You can fry them, grill them, or even bake them, and they still come out tasting exactly how they should.
02 -
  • Don't overmix the meat or it becomes dense and tough. Mix just until everything is combined and the mixture looks slightly sticky.
  • The meatballs will firm up as they cook, so if your raw mixture feels a tiny bit soft, that's actually perfect.
03 -
  • Keep your hands cool and damp while shaping, and work quickly so the mixture doesn't warm up and get sticky.
  • If the mixture feels too loose, refrigerate it for 30 minutes before shaping. Cold meat is easier to handle and creates a better texture when cooked.
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