Turkish Stuffed Meatballs Recipe (İçli Köfte)

Directions

Start by preparing the filling. In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until softened. Add the ground beef and cook until browned. Stir in the chopped walnuts, salt, pepper, and allspice. Remove from heat and let cool. Once cooled, add the finely chopped parsley and mix well.

For the dough, combine the fine bulgur, semolina, and salt in a large bowl. Pour in the hot water and mix well. Cover and let it sit for about 15 minutes to allow the bulgur to absorb the water and soften.

After the bulgur mixture has rested, add the flour and knead until a smooth dough forms. If the dough is too dry, add a little more water; if it’s too sticky, add a bit more flour.

To form the içli köfte, take a walnut-sized piece of dough and roll it into a ball. Using your thumb, create a hollow center in the ball and shape it into a thin-walled shell. Fill the shell with about a teaspoon of the meat mixture and seal the top, shaping it into an oval or a teardrop shape. Repeat with the remaining dough and filling.

In a large pot, bring water to a boil. Carefully add the stuffed köftes and cook for about 7-10 minutes, or until they float to the surface. Remove with a slotted spoon and drain on paper towels.

Alternatively, you can deep-fry the içli köftes. Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Fry the köftes in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels.

Serve hot, garnished with lemon wedges.