Juicy Aromatic Turkish Meatballs (Print Version)

Juicy Turkish meatballs blend herbed ground meat and bulgur with a crisp exterior and tender inside.

# What You'll 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 (for pan-frying) or oil spray (for grilling)

# Steps to Follow:

01 - Combine bulgur with 3 tbsp warm water in a large bowl and let sit for 10 minutes to soften.
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 thoroughly until well incorporated and the mixture becomes slightly sticky.
04 - With damp hands, form the mixture into small oval or round meatballs about the size of a walnut.
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, and grill meatballs for 3–4 minutes per side until charred and cooked through.
06 - Serve meatballs hot accompanied by rice, flatbread, or a fresh salad.

# Additional Tips::

01 -
  • They're crisp on the outside and impossibly juicy inside, and you'll wonder how something so simple tastes this good.
  • The fresh herbs and spices fill your kitchen with the kind of smell that makes people ask what you're cooking.
  • You can make them ahead and freeze them raw, so weeknight dinner becomes a quick pan or grill away.
02 -
  • Don't skip soaking the bulgur—it changes the whole texture and prevents dry, crumbly meatballs that fall apart.
  • If your meatballs are falling apart during cooking, either the mixture wasn't mixed enough or it needs time in the fridge to firm up.
  • The mixture should feel slightly sticky when you shape it; if it's too dry, add another tablespoon of water and mix again.
03 -
  • Freeze raw meatballs on a tray first, then transfer to a freezer bag so they don't stick together and you can pull out exactly as many as you need.
  • If you're making a big batch, wet your hands frequently and take a moment to reshape any that split during cooking—they'll seal themselves as they cook.
  • The mixture tastes better if you let it sit in the fridge for 20 minutes before shaping; it gets more cohesive and the flavors begin to meld.
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