These içli köfte or stuffed meatball is a Turkish dish that you will fall in love with after tasting. The spicy filling is a blend of ground beef, walnuts, red pepper flakes, pepper, paprika, salt and onion. It is stuffed in a casing made of bulgur, potato, beef, egg and onion and fried in deep fat.

Servings: 24


For the filling:

1/4 pound ground beef

1 finely chopped small onion

1/3 cup ground walnuts halves or shelled pistachios

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon hot red pepper flakes

1/2 teaspoon paprika For the case:

1 tablespoon ground beef

1/3 cup fine bulgur

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 beaten egg

1/4 cup mashed potato

1 grated small onion

3 to 4 cups sunflower oil for frying

Fresh Italian parsley


Make the filling:

Fry in a small skillet the ¼ pound ground beef until cooked.

Stir in onion until softened. Stir in ground nuts, black pepper, salt, hot red pepper flakes, and paprika. Stir often until the flavors are well combined. Remove from heat and let meat mixture rest.

Make the case:

Combine in a large mixing bowl the 1 tablespoon ground beef with bulgur, black pepper, egg, salt, onion and potato.

Wearing a pair of gloves, knead together the mixture several times to form dough.

Tear apart pieces of dough about the size of walnut and shape into balls, pushing some of the nut and meat filling towards the center of the dough and seal the end.

Form the meatballs into football shape or spindle by making the ends, narrow and the middle part, thicker.

Pour 3 to 4 cups of sunflower oil in a large skillet and heat over medium high.

Fry the meatballs in hot oil until the sides are evenly dark golden brown; drain on paper towels.

Garnish stuffed meatballs with fresh Italian parsley.

Serve it piping hot with dipping sauce made of plain yogurt, fresh dill and grated cucumber.


Nutritional Information: 1001 calorie; 111 g fat (11 g saturated fat); 10 mg cholesterol; 8 mg sodium; 3 g carbohydrate; 1 g dietary fiber; 2 g protein.