Juicy Aromatic Turkish Meatballs (Print Version)

Juicy Turkish meatballs with bulgur and aromatic herbs, grilled or pan-fried to tender perfection.

# What You'll Need:

→ Meat & Bulgur

01 - 1.1 lb ground beef or lamb (or a mix)
02 - 0.44 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 - 2–3 tbsp olive oil (for pan-frying) or oil spray (for grilling)

# How to Make It:

01 - Combine bulgur and 3 tbsp warm water in a large bowl. Let stand 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. 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 - 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 and cooked through. For grilling: Preheat grill to medium-high, lightly oil grates or use oil spray, and grill meatballs 3–4 minutes per side until charred and cooked through.
05 - Serve meatballs hot accompanied by rice, flatbread, or a fresh salad.

# Additional Tips::

01 -
  • They're ready in 35 minutes but taste like you've been cooking all day.
  • The bulgur keeps them impossibly juicy inside while the exterior gets that irresistible golden crust.
  • One batch feeds four people generously, making weeknight dinners feel effortless and special.
02 -
  • Wet your hands before shaping; it's the difference between meatballs that hold together and ones that crumble as you cook them.
  • Don't overmix after adding the egg, or the texture becomes dense and heavy instead of light and tender.
  • If you're using dried mint instead of fresh, use half the amount because it's more concentrated and can easily overpower the other flavors.
03 -
  • Toast your cumin in a dry skillet for 30 seconds before adding it; the heat releases the essential oils and makes the flavor sing.
  • If your meatball mixture seems dry, add a tablespoon of water or a beaten egg; it should feel sticky enough to hold together but not so wet that it falls apart.
Go Back