I learned to make this at a Turkish cooking class. Serve it with a variety of Middle Eastern dishes and feel free to adjust the seasonings to your taste. What I've given is an absolute minimum, but when I make the meatballs I normally throw in extra cumin and sometimes chilli flakes. You can also make this with minced beef.
My Private Note
Units: US | Metric
- 1Cook the bulgur by covering it with a cup of boiling water and letting it soak in a covered bowl for about 10 minutes.
- 2Uncover and let cool for a few minutes.
- 3Meanwhile, put the rest of the ingredients except the parsley in a mixing bowl.
- 4Add in the cooled bulgur and use your hands to thoroughly mix everything together.
- 5Roll them with your hands into balls around the same size as a golf ball and flatten them a little.
- 6Now you can either bake them in a hot oven for around 10 minutes or fry them in hot oil until they are browned all over.
- 7Serve with parsley sprinkled on top.
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Nutritional Facts for Turkish Meatballs
Serving Size: 1 (860 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 94.3
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 2.6 g
- Cholesterol 30.1 mg
- Sodium 20.2 mg
- Total Carbohydrate 4.5 g
- Dietary Fiber 0.7 g
- Sugars 1.5 g
- Protein 5.0 g