Turkish Meatballs

5 from 1 reviews

Growing up in Turkey, Turkish Meatballs were a favorite in our house. Made with only a few ingredients, these spicy meatballs are my go-to recipe whenever I miss home. 


For The Turkish Meatballs

To Serve: (optional) – For 4 servings


  1. Using a box shredder or a food processor, shred the onion. Pass it through a strainer to remove its juices.
  2. Transfer onion to a large bowl. Add in the ground beef, garlic, egg, cumin, baking soda, salt and pepper. If using, add in the Italian parsley into the bowl.
  3. Use your hands to thoroughly mix. I usually mix it for 5-7 minutes to ensure that all the ingredients are thoroughly mixed. Cover it with stretch film and place in the fridge for 2 hours or, if possible, let it sit overnight.
  4. Divide meatballs into 15 portions (like seen in the video and/or in the photo above)  and roll each portion into a small ball. Each ball should be somewhere between 2 ½ or 3 tablespoons. Lightly flatten each ball in the palm of your hands. Continue with the rest of the meat.
  5. Heat 1 tablespoon olive oil in a 12-inch grill or cast iron pan until it is shimmering hot.
  6. Add in the meatballs and cook for 7-8 minutes, turning them several times as they cook to prevent them before burning.  Use a spatula to lightly press as they cook.
  7. If you have a smaller pan, you might have to do this in two batches.
  8. Transfer cooked meatballs into a platter, cover with aluminum foil, and let it sit 5 minutes before serving.
  9. If you prefer to serve like I did, spread a dollop of Tahini Yogurt Sauce at the bottom of a plate and add 3 meatballs in the middle. Garnish it with pine nuts, pomegranate arils, and chopped fresh parsley.



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