Turkish Köfte Meatballs (Print Version)

Juicy Turkish köfte crafted with herbs, bulgur, and ground meat, grilled or pan-fried for perfect texture.

# What You'll Need:

→ Meat & Bulgur

01 - 1.1 lbs ground beef or lamb, or a mixture
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

# Cooking Steps:

01 - Combine fine 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 - Use clean hands to mix all ingredients until well incorporated and the mixture has a slightly sticky texture.
04 - Shape the mixture into small oval or round meatballs roughly the size of a walnut, using damp hands to prevent sticking.
05 - 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 fully cooked. 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.
06 - Serve meatballs hot accompanied by rice, flatbread, or fresh salad.

# Expert Advice:

01 -
  • The bulgur keeps the meat incredibly tender and juicy even when cooked through, no dry disappointing bites.
  • Fresh herbs make this taste nothing like the bland frozen meatballs from the store, and the smell while they cook is honestly unforgettable.
  • Ready in 35 minutes total, which means weeknight dinner without the stress.
02 -
  • Don't skip the bulgur soaking step or rush it—those 10 minutes are when the bulgur hydrates and becomes part of the structure that keeps everything tender.
  • Wet hands change everything about the shaping process. Dry hands mean the mixture sticks, frustration happens, and the whole thing feels harder than it should be.
  • Resist the urge to overmix, which is the number one mistake that turns juicy meatballs into dense hockey pucks.
03 -
  • If you want to experiment, add a tiny pinch of cinnamon or allspice—just a whisper, enough to make someone ask what makes them taste so good.
  • Serve with a yogurt sauce mixed with fresh dill and a squeeze of lemon, which takes them from delicious to unforgettable.
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