Turkish Kofte Meatballs

Name: Turkish Kofte Meatballs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 lb (450 g) ground lamb; ⅓ cup (50 g) fine bulgur, soaked in 1/3 cup (80 ml) hot water for 5 minutes; ¼ cup (40 g) yellow onion, finely minced; 2 cloves (6 g) garlic cloves, minced; 3 tbsp (10 g) fresh flat-leaf parsley, finely chopped; 2 tbsp (6 g) fresh mint leaves, finely chopped; 1 tsp (3 g) ground sumac; 1 tsp (3 g) ground cumin; 1 tsp (6 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 (50 g) large egg, room temperature, lightly beaten (optional); 2 tbsp (30 ml) olive oil; 1 (100 g) lemon, cut into wedges; ½ cup (120 ml) plain yogurt (optional); fresh flat-leaf parsley, fresh, chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Tender, aromatic lamb meatballs seasoned with bulgur, sumac, cumin, and fresh mint and parsley. These traditional Turkish kofte are grilled until deeply browned and charred on the outside, then served with cool yogurt, bright lemon, and fresh herbs. The bulgur acts as a binder and adds texture, while the spice blend gives each bite earthy warmth and Mediterranean brightness—perfect as an appetizer, starter course, or main alongside fresh vegetables and rice.

Prep: 15 min
Cook: 12 min
Wait: 18 min
Total: 45 min
Makes: 12–16 meatballs (about 3–4 per person)

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Ingredients

4 servings

For the meatballs
1 lb (450 g) ground lamb
⅓ cup (50 g) fine bulgur, soaked in 1/3 cup (80 ml) hot water for 5 minutes
¼ cup (40 g) yellow onion, finely minced
2 cloves (6 g) garlic cloves, minced
3 tbsp (10 g) fresh flat-leaf parsley, finely chopped
2 tbsp (6 g) fresh mint leaves, finely chopped
1 tsp (3 g) ground sumac
1 tsp (3 g) ground cumin
1 tsp (6 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
1 (50 g) large egg, room temperature, lightly beaten (optional)
For grilling and serving
2 tbsp (30 ml) olive oil
1 (100 g) lemon, cut into wedges
½ cup (120 ml) plain yogurt (optional)
fresh flat-leaf parsley, fresh, chopped, for garnish (optional)

Equipment (7)

Large mixing bowl
Small bowl
Sharp knife and cutting board
Long-handled tongs
Instant-read thermometer
Grill brush
Serving platter

Steps

Before you start

If using a charcoal grill, light it at least 20 minutes ahead; gas grills should be turned on 10 minutes before you plan to cook
Prep and measure all ingredients before you start—the mixing and forming happen quickly
Clean your grill grates with a grill brush while cold, then oil them before heating
If time allows, chill the formed meatballs in the refrigerator for 30 minutes before grilling (optional but helps them hold together)

1
Soak the bulgur
- Pour 1/3 cup (80 ml) hot water over the fine bulgur in a small bowl.
- Let sit for 5 minutes until the water is absorbed.
- If any water remains, gently squeeze it out with your hands and discard.
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Ready when: Bulgur is tender and fluffy, water is fully absorbed
Tip: Don't over-soak bulgur or it becomes mushy; if it seems too wet after soaking, gently squeeze out excess water before adding to the meat mixture
2
Prep aromatics and herbs
- While the bulgur soaks, finely mince the yellow onion until it's almost pasty.
- Mince the garlic cloves.
- Finely chop the fresh parsley and mint leaves.
- Keep all ingredients separate until mixing.
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Ready when: All aromatics and herbs are finely minced and chopped
Tip: Finely mincing the onion helps its flavor distribute evenly throughout the meatballs
3
Mix the meatball mixture
- In a large bowl, combine the drained bulgur, ground lamb, minced onion, minced garlic, chopped parsley, chopped mint, ground sumac, ground cumin, kosher salt, and black pepper.
- If using the egg, lightly beat it first, then add it to the bowl.
- Using clean hands or a wooden spoon, mix gently until all ingredients are just combined.
- The mixture should look evenly distributed with no large streaks of meat—do not overmix or the meatballs will become tough and dense.
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Ready when: Ingredients are evenly combined with no large streaks of meat remaining
Tip: Mix by hand for better control; you'll feel when everything is incorporated. Overmixing toughens the meat, so stop as soon as everything comes together
4
Rest the mixture
- Cover the bowl and let the meatball mixture rest at room temperature for 10 minutes.
- This allows the bulgur to fully hydrate and the seasonings to meld together.
- You can start preheating your grill during this time.
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Ready when: Mixture feels slightly firmer and more cohesive than right after mixing
5
Form the meatballs
- Lightly dampen your hands with cool water to prevent sticking.
- Using approximately 1.5 oz (40 g) of mixture per meatball, gently form into compact ovals or balls about 2 inches (5 cm) long.
- You should have about 12–16 meatballs.
- Gently pack them without compressing too tightly—they should hold their shape but remain tender.
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Ready when: All meatballs are evenly formed and hold their shape without being compressed
Tip: Keep your hands lightly dampened as you work to prevent sticking, but don't make the meatballs wet. If they're falling apart, refrigerate them for 30 minutes before grilling
6
Preheat the grillOven 400°F / 205°C
- Heat your grill to medium-high heat, around 400°F (200°C).
- If using a charcoal grill, wait until the coals are white-hot; if using gas, allow the grill to preheat for at least 10 minutes.
- While the grill heats, use a grill brush to clean the grates well.
- Then lightly oil the grates with olive oil using a paper towel or grill brush to prevent sticking.
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Ready when: Grill is hot—when you hold your hand 2 inches above the grate, you should feel intense heat and only be able to hold it there for 2–3 seconds
Tip: Clean and oil cold grates before heating for much easier meatball removal and better grill marks
7
Grill the meatballs
- Brush the meatballs lightly all over with olive oil.
- Carefully place them on the oiled grill grates without crowding—leave about 1/2 inch (1 cm) of space between each meatball so heat can circulate evenly.
- Grill for 10–12 minutes, turning gently every 3–4 minutes using long-handled tongs.
- They should develop a deeply browned, charred exterior on all sides.
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Ready when: All sides are deeply browned with some charring; meatballs feel firm when pressed gently; an instant-read thermometer inserted into the center reads 160°F (71°C)
Tip: Use tongs to turn them, never a fork—piercing releases juices and makes them dry. Turn gently to keep them intact. If they're sticking, let them cook a bit longer before turning; they'll release naturally
8
Rest and serve
- Transfer the grilled meatballs to a serving plate and let rest for 2–3 minutes.
- Arrange on a platter alongside fresh lemon wedges.
- Top each meatball with a dollop of cool plain yogurt if desired, and garnish with fresh chopped parsley.
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Ready when: Meatballs are glistening and set but still tender
Tip: Don't skip this resting period—it makes a significant difference in the texture and juiciness of the meatballs

Good to know

Tips

If meatballs fall apart on the grill, chill them for 30 minutes before grilling, or add the optional egg to help bind them better
For a more herbaceous flavor, increase the mint and parsley by 1 tbsp each, or add a small pinch of dried oregano
Don't crowd the grill—leave space for heat to circulate and for even browning on all sides; work in batches if needed
Bulgur absorbs more water than you might expect; don't over-soak it or it becomes mushy and the meatballs will be dense

Make ahead

Meatballs can be formed and refrigerated, covered, for up to 24 hours before grilling. You can also grill them fully and refrigerate for up to 4 days, then reheat gently in a 350°F (175°C) oven for 8–10 minutes until warm.

Storage & reheating

Refrigerator: Store cooked meatballs in an airtight container for up to 4 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes. Freezer: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Grill from frozen, adding 2–3 extra minutes to cooking time. Room temperature: Serve warm as a main course, or serve at room temperature as an appetizer with yogurt and lemon.

Substitutions

ground lamb → ground beef (85/15 lean). Use the same amount; beef cooks slightly faster and has a milder flavor, making the sumac and cumin more prominent
fine bulgur → cracked wheat or wheat berries, soaked. Use the same amount and soak time; the texture will be slightly chewier
fresh mint leaves → fresh cilantro or oregano. Use the same amount; cilantro adds brightness, oregano adds earthiness
plain yogurt → tzatziki (cucumber-yogurt sauce). Use the same amount; adds cooling cucumber flavor