# What You'll Need:
→ Meat & Bulgur
01 - 1.1 lb ground beef or lamb (or a mix)
02 - 0.22 lb fine bulgur
03 - 1 small onion, finely grated
04 - 2 cloves garlic, minced
→ Herbs & Spices
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh mint, finely chopped (or 1 tsp dried mint)
07 - 1 tsp ground cumin
08 - 1 tsp paprika
09 - ½ tsp ground black pepper
10 - ½ tsp chili flakes (optional)
11 - 1 tsp salt
→ Binding
12 - 1 large egg
→ For Cooking
13 - 2–3 tbsp olive oil (for pan-frying) or oil spray (for grilling)
# How To Make It:
01 - In a large bowl, combine bulgur with 3 tbsp warm water and let it sit for 10 minutes to soften.
02 - Add ground meat, grated onion, minced garlic, parsley, mint, cumin, paprika, black pepper, chili flakes, salt, and egg to the softened bulgur and mix thoroughly using clean hands until well combined and slightly sticky.
03 - With damp hands, shape the mixture into small oval or round meatballs about the size of a walnut.
04 - For pan-frying: Heat olive oil in a large skillet over medium heat. Add meatballs in batches and cook for 3 to 4 minutes per side until golden and cooked through. For grilling: Preheat grill to medium-high, lightly oil the grates or use oil spray. Grill meatballs for 3 to 4 minutes per side until nicely charred and cooked through.
05 - Serve the meatballs hot accompanied by rice, flatbread, or fresh salad.
