Juicy aromatic Turkish meatballs (Printable Version)

Tender Turkish meatballs seasoned with herbs and spices, cooked to juicy perfection by grilling or pan-frying.

# Needed Ingredients:

→ Meat & Bulgur

01 - 1.1 lb ground beef or lamb (or a mix)
02 - ⅓ 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:

01 - Combine bulgur with 3 tablespoons warm water in a large bowl and let it rest 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 and mix thoroughly using clean hands until well incorporated and slightly sticky.
03 - With damp hands, form the mixture into small oval or round meatballs roughly the size of a walnut.
04 - For pan-frying, heat olive oil in a skillet over medium heat and fry meatballs in batches for 3 to 4 minutes per side until golden and cooked through. For grilling, preheat grill to medium-high heat, lightly oil grates or spray with oil, and grill meatballs for 3 to 4 minutes on each side until charred and fully cooked.
05 - Serve hot with accompaniments such as rice, flatbread, or a fresh salad.

# Expert Advice:

01 -
  • They're ready in 35 minutes from start to table, so weeknight dinners suddenly feel less rushed.
  • The fresh herbs and spices create an aroma that fills your kitchen and makes everyone ask what you're cooking.
  • One batch makes enough to feed four generously, or freeze extras for mornings when you need something fast and satisfying.
02 -
  • Don't skip the bulgur hydration step—underhydrated bulgur will absorb moisture from the meat mixture and make everything dry and crumbly instead of tender.
  • If the mixture feels too sticky after mixing, refrigerate it for 15 minutes and your hands will find it much easier to work with.
  • Once you start cooking, don't move them around constantly—let them sit for those 3–4 minutes so they develop that crucial golden crust instead of steaming themselves.
03 -
  • If the mixture seems too loose after mixing, add 1 tablespoon of bulgur at a time until it holds together better, because every onion releases different amounts of moisture.
  • Using an instant-read thermometer eliminates guessing—165°F is fully cooked, and checking at that temperature means you'll never bite into something raw or overcook them until they're tough.
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