Stuffed Meatballs Recipe

Name: Stuffed Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur wheat, coarse grind; 2 cups boiling water; 1 pound ground meat (lamb or beef); 2 teaspoons kirmizi biber (or combination paprika and cayenne pepper); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 onion, diced; 3 tablespoons chopped pinenuts; 3 cloves garlic, minced; 1/4 teaspoon ground allspice; 1 teaspoon cumin seeds, crushed; 1 teaspoon dried thyme; 1/4 cup finely chopped fresh parsley; Flour for dredging; Oil for frying

Servings: persons

1 cup bulgur wheat, coarse grind
2 cups boiling water
1 pound ground meat (lamb or beef)
2 teaspoons kirmizi biber (or combination paprika and cayenne pepper)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 onion, diced
3 tablespoons chopped pinenuts
3 cloves garlic, minced
1/4 teaspoon ground allspice
1 teaspoon cumin seeds, crushed
1 teaspoon dried thyme
1/4 cup finely chopped fresh parsley
Flour for dredging
Oil for frying

1
Combine wheat and water in a bowl and set aside until reconstituted and tender, about 10 minutes.
2
Meanwhile, prepare the filling: Heat oil in a large skillet, add onion and pinenuts, and saute until golden, about 10 minutes.
3
Add 1/3 of the ground meat and cook for 3 to 4 minutes.
4
Add the garlic, allspice, cumin seeds and dried thyme and saute another minute to release aromas.
5
Remove from the heat, stir in the parsley and adjust the seasoning.
6
Set aside to cool.
7
Squeeze bulgur dry, add remaining 2/3 of the ground meat, kirmizi biber, and salt.
8
Knead well, sprinkling with water if necessary to form a thick paste.
9
Place a walnut-size piece in your hand, make a hole into it with your finger, and set aside.
10
Stuff some of the filling into each hollowed-out kofte and close the hole by bringing the sides together.
11
Squeeze it in wet palms of your hands to shape into an oval shaped ball.
12
Repeat with remaining kofte and filling.
13
Roll the kofte in a little flour, brushing off the excess, and fry in plenty of oil until golden brown on all sides.
14
Drain briefly on paper towels, then serve hot with yogurt.

1152

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup bulgur wheat, coarse grind, 2 cups boiling water, 1 pound ground meat (lamb or beef), 2 teaspoons kirmizi biber (or combination paprika and cayenne pepper), and more.

Yes, Stuffed Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions