Homemade Kibbeh Balls with Fresh Mint
These kibbeh-inspired bulgur wheat and ground meat balls are packed with flavor from beef broth and fresh herbs. A crowd-pleasing recipe that yields 60 pieces — perfect for parties, meal prep, or freezing ahead. Fry them for a golden crust or bake for a lighter twist!
🛒 Ingredients
60 servings
- 500 g (1 lb) fine bulgur wheat
- 800 g (1.75 lb) ground beef or lamb
- 2 beef bouillon cubes
- 1 litre (4 cups) boiling water
- 1 bunch fresh flat-leaf parsley
- 1/2 bunch fresh mint
- Salt and freshly ground black pepper to taste
- Oil for frying or olive oil for baking
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Directions
- 1
Dissolve the bouillon cubes in the boiling water and pour over the bulgur wheat in a large bowl. Stir well, cover, and let it rest for 40 minutes until all the liquid is fully absorbed.
- 2
Finely chop the parsley and mint. Add the ground meat and herbs to the bulgur, season with salt and pepper, and knead the mixture by hand for about 10 minutes until smooth and compact.
- 3
To fry: shape into walnut-sized balls with damp hands and fry in hot oil for 3-4 minutes until golden brown. To bake: add a filling of your choice, shape into ovals, and bake at 180 °C (350 °F) for 25-30 minutes.
💡 Chef's Tip
Don't skip the kneading — it's what binds the mixture and prevents the balls from falling apart during cooking. Freeze raw kibbeh on a tray for 2 hours, then transfer to a freezer bag; they keep for up to 3 months and can go straight into hot oil from frozen.
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