Turkish Köfte Meatballs (Print)

Juicy Turkish köfte combining herbed meat and bulgur for a crisp outside and tender interior.

# Ingredients:

→ 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)

# Directions:

01 - Combine bulgur and 3 tbsp warm water in a large bowl and allow to soften for 10 minutes.
02 - Add ground meat, onion, garlic, parsley, mint, cumin, paprika, black pepper, chili flakes, salt, and egg to the softened bulgur. Mix thoroughly with clean hands until the mixture is well incorporated and slightly sticky.
03 - With damp hands, form the mixture into small oval or round meatballs approximately walnut-sized.
04 - For pan-frying: heat olive oil in a large 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, and grill meatballs for 3–4 minutes per side until charred and cooked through.
05 - Serve meatballs hot alongside rice, flatbread, or a fresh salad.

# Expert Tips:

01 -
  • They're crispy on the outside and juicy inside, with a texture you can't rush or fake.
  • The herbs make them taste expensive and complicated when they're actually straightforward to throw together.
  • You can make them ahead and freeze them raw, which means dinner can happen in 20 minutes on a busy night.
02 -
  • Don't skip the 10 minutes of letting bulgur hydrate—it's the difference between tender meatballs and ones that fall apart.
  • Wet hands are essential when shaping; it prevents sticking and gives you control over the size.
  • Cook them in batches if pan-frying so the skillet temperature doesn't drop and they steam instead of browning.
03 -
  • Keep your hands damp but not dripping when shaping—it's the difference between smooth meatballs and ones with cracks.
  • If the mixture feels too loose, it usually means the bulgur needs more time to absorb the water; let it rest another 5 minutes before mixing in the meat.
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