Inegol-Style Hand-Pounded Meatball

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A signature meatball from the town of Inegol in Bursa Province, this oval-shaped patty is defined by its rare simplicity: just beef, fine bulgur, onion, salt, and pepper. The meat is hand-pounded for a long stretch until it turns pale and elastic, then grilled over charcoal for a lightly smoky crust. Served with griddled onions, sumac, and flatbread, it is one of Turkey's most beloved street foods.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 1 gSugar
• 30 gProtein
• 480 mgSodium
• 420 mgPotassium
• 35 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the meatballs

• 500 g (about 1.1 lb) cold ground beef (about 15% fat)
• 1/2 cup fine (#1) bulgur, rinsed and drained
• 1 small onion, finely grated and lightly squeezed
• 1 1/2 tsp fine sea salt
• 1 tsp freshly ground black pepper
• 2-3 tbsp ice-cold water, as needed

For serving

• 2 medium onions, sliced into thick rings
• 1 tsp ground sumac
• 4 pieces of Turkish flatbread or pita
• 1 bunch fresh parsley, roughly chopped
• 2 lemons, cut into wedges

Directions

1. Place the rinsed bulgur in a small bowl, cover with hot water by 1 inch, and let soak for 10 minutes. Drain well and gently squeeze out excess moisture in a clean kitchen towel.
2. In a large wide bowl, combine the ground beef, soaked bulgur, grated onion, salt, and pepper. Mix with your fingertips just until loosely combined.
3. Begin pounding and kneading the mixture: lift it up and slap it back into the bowl repeatedly, then press and fold. Continue for 20-25 minutes, drizzling in 1 tablespoon of ice water every 5 minutes, until the mixture becomes noticeably pale, sticky, and holds together when you pinch a piece.
4. Cover the bowl and refrigerate the mixture for 15 minutes to firm up. Lightly wet your hands and divide the mixture into 8 equal portions; shape each into a smooth oval patty about 8 cm long and 1.5 cm thick, pressing gently so they hold their shape without cracking.
5. Preheat a charcoal grill to high heat, or heat a cast-iron griddle over medium-high heat until very hot. Lightly oil the cooking surface.
6. Grill the patties for 3-4 minutes per side, turning carefully with a wide spatula, until a deep brown crust forms and the center is just cooked through. In the last 2 minutes, add the sliced onion rings to the grill and char them lightly on both sides.
7. Rest the meatballs for 2 minutes on a warm plate. Sprinkle the grilled onions with sumac and pile them on top of the meatballs.
8. Serve hot on flatbread with a generous handful of parsley and lemon wedges for squeezing over the top.

Cook’s Notes

• Authentic Inegol kofte contains no garlic, no egg, and no parsley in the meat itself; the long kneading is what gives the patty its signature springy, almost bouncy texture.
• Keep the meat, bulgur, and water as cold as possible; this helps the fat stay solid and produces a juicier, more tender patty.
• If skipping charcoal, a screaming-hot cast-iron skillet with a light film of oil mimics the smoky crust; do not overcrowd the pan.
• Wet your hands with ice water between each patty to prevent sticking and to get a smooth, crack-free surface.
• Leftover cooked patties keep for 2 days in the fridge and reheat well in a dry skillet over medium heat.

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