Turkish Köfte Meatballs (Printable)

Juicy Turkish meatballs with herbs and bulgur, grilled or pan-fried for a crisp outside and tender inside.

# What You'll Need:

→ Meat & Bulgur

01 - 1.1 lbs ground beef or lamb (or combination)
02 - 0.44 cups 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 fine bulgur with 3 tbsp warm water in a large bowl and let stand 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. Mix thoroughly by hand until the mixture is evenly combined and slightly sticky.
03 - With dampened hands, form the mixture into small oval or round meatballs approximately the size of a walnut.
04 - 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 brown 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 fully cooked.
05 - Serve immediately with rice, flatbread, or a fresh salad to complement the flavors.

# Expert Advice:

01 -
  • They come together in under an hour and taste like you spent all afternoon on them.
  • The bulgur keeps them impossibly juicy even after they cool, perfect for next-day snacking.
  • Fresh mint and parsley make your whole kitchen smell like an herb garden just woke up.
02 -
  • The bulgur must be soft before you mix everything together, or you'll end up with gritty meatballs that never fully absorb the flavors.
  • Wet your hands when shaping—this small step prevents sticking and gives you control over the shape, making them cook more evenly.
03 -
  • Fresh mint is the signature player here, so never replace it with dried unless absolutely forced to—it's what makes people say these taste different and better.
  • Let the oil get hot enough that a meatball sizzles the moment it touches the pan; that sizzle is the sound of a crust being born.
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