Juicy Aromatic Turkish Meatballs (Printable Version)

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

# 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)

# Method:

01 - Combine bulgur with 3 tbsp warm water in a large bowl and let sit for 10 minutes until softened.
02 - Add ground meat, onion, garlic, parsley, mint, cumin, paprika, black pepper, chili flakes, salt, and egg to the softened bulgur.
03 - Using clean hands, mix all ingredients until fully incorporated and mixture becomes slightly sticky.
04 - With damp hands, form the mixture into small oval or round meatballs, approximately walnut-sized.
05 - For pan-frying: Heat olive oil in a skillet over medium heat, cook 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, grill meatballs for 3–4 minutes per side until nicely charred and cooked through.
06 - Serve meatballs hot alongside rice, flatbread, or a fresh salad.

# Expert Hints:

01 -
  • They're crispy on the outside, juicy in the middle, and ready in under 40 minutes from start to plate.
  • The fresh mint and parsley make each bite taste vibrant and alive, nothing like those dense, one-note meatballs.
  • One batch easily feeds four people with leftovers, and raw meatballs freeze beautifully for lazy cooking days.
02 -
  • Don't overmix the meat mixture or you'll end up with dense, tough meatballs instead of tender ones, so mix just until everything is combined and looks fairly uniform.
  • The bulgur must soften before mixing or you'll have dry, crumbly meatballs that fall apart as you cook them, so don't skip that 10-minute rest.
  • Cooking over medium heat (not high) gives you that perfect golden crust without burning the outside before the inside cooks through.
03 -
  • Use a light touch when mixing and shaping so your meatballs stay tender and delicate instead of becoming dense hockey pucks.
  • If the mixture seems too wet after mixing, chill it in the fridge for 30 minutes before shaping, which makes everything easier to handle and improves the final texture.
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