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Stuffed Meatballs

Stuffed Meatballs

Course Main Course
Cuisine Turkish
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 360 kcal


Filling Ingredients

  • 1 kg regular ground beef
  • 75 ml vegetable oil
  • 100 gr walnut
  • 1 teaspoon salt
  • 1 teaspoon red hot pepper powder
  • 1 teaspoon pepper paste
  • 1/2 teaspoon black pepper
  • 1 onion (large size) dice cut

Bulgur Dough

  • 1 kg fine bulgur
  • 400 gr extra lean ground beef
  • 1 tbsp salt
  • 1 1/2 teaspoon black pepper
  • 1 teaspoon red hot pepper powder
  • 1 onion (medium size) grate
  • 3 potatoes (small size) boiled and sliced
  • 3 slices bread make them wet
  • 1/2 cup semolina
  • 1 egg


  • 3 cups vegetable oil


Preparing the Filling

  1. In a small skillet, put 1 kg regular ground beef and salt and fry 10 minutes. After 10 minutes, add the 75 ml of vegetable oil and add the dice cut 1 large onion and fry them 5 minutes more. 

  2. Add black pepper, red hot pepper powder, pepper paste to the mix and stir them well and turn off the stove and put the mix aside. Ground the 100 gr of walnuts at the food processor and add to the mix.

Making the Bulgur Dough

  1. In a very large mixing bowl, combine the bulgur, extra lean ground beef, salt, black pepper, red hot pepper powder, grated onion, sliced potatoes, wet bread slices, semolina and egg. Knead them about 30 minutes to form a bulgur dough. Add water while kneading because dough gets dry fast.

  2. Take walnut-size pieces of the bulgur dough and roll them into balls. Use a thin cucumber to create hole at bulgur dough balls. Put filling and close the bulgur dough ball. Continue until all filling finishes.


  1. In a large skillet, pour the 3 cups of vegetable oil. Fry the meatballs evenly on all sides until they have dark golden-brown color. Place on paper towels to drain excess oil.

  2. Serve hot.

Recipe Notes

Tip: Garnish it with parsley.