Juicy Aromatic Turkish Meatballs (Printable version)

Flavorful Turkish meatballs with herbed ground meat and bulgur, grilled or pan-fried to golden perfection.

# What you need:

→ Meat & Bulgur

01 - 1.1 lb ground beef or lamb (or a combination)
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 - 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 to 3 tbsp olive oil for pan-frying or oil spray for grilling

# How to Make It:

01 - Combine bulgur with 3 tbsp warm water in a large bowl and let soak for 10 minutes.
02 - Add ground meat, grated onion, minced garlic, parsley, mint, cumin, paprika, black pepper, chili flakes, salt, and egg to soaked bulgur. Mix thoroughly by hand until well combined and slightly sticky.
03 - With damp hands, form the mixture into small oval or round meatballs about the size of a walnut.
04 - Heat olive oil over medium heat in a large skillet. Fry meatballs in batches for 3 to 4 minutes per side until golden brown and cooked through.
05 - Preheat grill to medium-high heat. Lightly oil the grates or use oil spray. Grill meatballs for 3 to 4 minutes per side until charred and cooked through.
06 - Serve hot alongside rice, flatbread, or a fresh salad.

# Expert Advice:

01 -
  • They're crispy on the outside but impossibly tender inside, with a hidden surprise of soft bulgur that keeps them juicy no matter how long they sit.
  • The herb-to-meat ratio feels generous, so every bite tastes fresh and alive, not heavy or greasy like heavy meatballs can be.
  • You can throw them in a pan or on a grill in minutes, which means you can make them on a random Tuesday and feel like you've cooked something special.
02 -
  • Don't overmix the meat once you add it, or the meatballs will become dense and tough instead of light and tender—mix just until everything is combined and the mixture looks slightly sticky.
  • Your hands are the best tool here, not a food processor, because your hands can feel exactly when the mixture reaches the right texture without overworking it.
  • If the mixture feels too wet or falls apart when you shape it, let the bulgur absorb a bit longer or add a splash more cold water to firm it up slightly.
03 -
  • Shape the meatballs with damp hands just before cooking, not hours ahead, because they'll absorb moisture from the air and become difficult to handle.
  • If you want to prep ahead, shape them raw, freeze them on a tray, then transfer to a freezer bag—they'll keep for months and cook straight from frozen with just a minute or two added to the cooking time.
  • A pinch of cinnamon or allspice mixed into the raw mixture adds a subtle warmth that makes people pause and ask what the secret ingredient is.
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