Turkish Meatballs Recipe

Name: Turkish Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 cup dried Bulgar wheat; 1 lb ground lamb; 1 onion, finely chopped; 3 cloves garlic, chopped; 1/4 cup raisins, soaked in hot water; 2 teaspoons cumin; 1 teaspoon ground cinnamon; 1 teaspoon allspice; 1 egg; fresh parsley, chopped (for garnish)

Servings: persons

1 cup dried Bulgar wheat
1 lb ground lamb
1 onion, finely chopped
3 cloves garlic, chopped
1/4 cup raisins, soaked in hot water
2 teaspoons cumin
1 teaspoon ground cinnamon
1 teaspoon allspice
1 egg
fresh parsley, chopped (for garnish)

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup dried Bulgar wheat, 1 lb ground lamb, 1 onion, finely chopped, 3 cloves garlic, chopped, and more.

Yes, Turkish 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.

Turkish Meatballs

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