Ingredients for İçli Köfte (Turkish Stuffed Meatballs)
- 1 onion
- 1/2 tea glass (about 50 ml / 3 tbsp + 1 tsp) vegetable oil
- 400 g (about 14 oz) ground meat
- 1 tablespoon + 1 dessert spoon (about 2 tsp) salça (Turkish tomato/pepper paste)
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) crushed walnuts
- 1 teaspoon cumin
- 2 teaspoons black pepper
- 1.5 dessert spoons (about 1 tbsp) salt
- 2 water glasses (about 400 ml / 1 3/4 cups) fine bulgur (cracked wheat)
- 1/2 water glass (about 100 ml / 1/3 cup + 1 tbsp) semolina
- 3 potatoes
- 1/2 water glass (about 100 ml / 1/3 cup + 1 tbsp) flour
How to Make İçli Köfte (Turkish Stuffed Meatballs)
- In a pan, sauté 1 finely diced onion in half a tea glass (about 50 ml / 3 tbsp + 1 tsp) of vegetable oil. Add 400 g (about 14 oz) of ground meat and sauté again. Stir in 1 dessert spoon (about 2 tsp) of salça (Turkish tomato/pepper paste), stir to combine, then remove from heat.
- Add 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of crushed walnuts, 1 teaspoon of cumin, 1 teaspoon of black pepper, and half a dessert spoon of salt to this mixture and stir well.
- In a bowl, combine 2 water glasses (about 400 ml / 1 3/4 cups) of fine bulgur (cracked wheat) and half a water glass (about 100 ml / 1/3 cup + 1 tbsp) of semolina, then soak with hot water until the water just covers the surface. Put the lid on and let it steep.
- Once steeped, transfer to a larger bowl. Add 1 tablespoon of salça (Turkish tomato/pepper paste), 1 dessert spoon (about 2 tsp) of salt, 1 teaspoon of black pepper, and 3 medium boiled and peeled potatoes, then begin to knead. After kneading for a bit, add half a water glass (about 100 ml / 1/3 cup + 1 tbsp) of flour and continue kneading, dipping your hands into a bowl of water occasionally, until the dough reaches the right consistency.
- Take a tangerine-sized piece of the bulgur dough, shape it into an oval, and hollow out the center with your finger (dipping your hands in water from time to time). Fill with the prepared ground meat filling, seal the opening by pressing the edges together, and fry the köfte (Turkish meatballs) in plenty of hot oil. Serve hot. Enjoy!
Tips & Tricks
- Be sure to prepare your filling at least one day ahead and let it chill thoroughly in the refrigerator. A cold, firmed-up filling makes it much easier to seal the köfte.
- When kneading the outer dough, the bulgur should reach a gum-like, pliable consistency. If the dough crumbles in your hands, keep kneading and add a very small amount of water if needed.
- The thinner you shape the outer shell, the better the flavor. Using your index finger to hollow out the inside is the most classic and effective technique.
- Make sure the oil is very hot before frying.
- You can make a large batch of İçli Köfte and freeze them uncooked. They're a lifesaver for unexpected guests!
If you prefer not to fry, you can try the Boiled İçli Köfte Recipe.
