Total Time
Prep 15 mins
Cook 10 mins

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.

Ingredients Nutrition


  1. Cook the bulgur by covering it with a cup of boiling water and letting it soak in a covered bowl for about 10 minutes.
  2. Uncover and let cool for a few minutes.
  3. Meanwhile, put the rest of the ingredients except the parsley in a mixing bowl.
  4. Add in the cooled bulgur and use your hands to thoroughly mix everything together.
  5. Roll them with your hands into balls around the same size as a golf ball and flatten them a little.
  6. Now 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.
  7. Serve with parsley sprinkled on top.
Most Helpful

it works very well.and most delicious meat ball ever had.

sukran demirel March 14, 2004

These are very tasty. I used 750g ground beef which I had on hand, and therefore reduced the bulgar wheat (bourghal) to 1/2 cup. I also used rounded tsp of the spices instead of level. I served these with 1/2 cup Greek Yoghurt, through which I mixed 2 tablespoons finely chopped mint, 1/2 Lebanese cucumber, chopped into small pieces, and 2 tsp lemon juice.

Daydream November 06, 2008

Turkish cuisine is very sophisticated and uses a lot of spices. However, these meatballs are not what is typically cooked, at least where I grew up. When I think of meatballs, I think of meat, bread crumbs, cumin, black pepper, salt, lots of freshly chopped parsley and onions. But, there are many regional variations to many dishes.

Colors September 30, 2007