Burghul Meatballs

I have always had a busy life but after having my kids, it became more of a circus!

I am on duty 247 even during my sleep; sometimes I just feel like screaming my lungs out but then I remember that one has to live each memory with full joy because those moments (with all their stress) will never come again!

In the middle of all this, creating some “me time” at the kitchen is a priority. Not only do I love cooking; it is also the only place where I release all my negative energy & recharge for tomorrow! Simply, my comfort zone!

Lately, I have been more into developing quick easy (with no compromise on taste of course) recipes that don’t require alot of work or dishes or attention from my side!

If you have been following my blog, you would be able to tell from all my previous posts how much I just love simple quick recipes that burst with flavor!

Chicken comes on top of this list; countless marinade ideas, roast in the oven or pan sear in minutes & food is ready … thank you!

2nd in my list comes meatballs because you simply mix everything in one bowl and voila … They are ready to be cooked!

Seriously, the day I know I will be totally busy, I go for meatballs without thinking.

This recipe here is a little different as it has burghul yet it is not kibbeh (with all its hard work). In Egypt, adding burghul to meatballs is not very common but let me tell you, they add an amazing subtle flavor, nice texture & nutritional value!

Don’t stare at me! Dealing with burghul is so much easier than you think. It requires nothing more than soaking the burghul in water then squeezing the water with your hands. That’s it … at least in this recipe.

This is one of my “go to” recipes in any busy or lazy day! It simply goes with any kind of rice or pasta. Besides, the leftovers make great sandwiches!!


  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 1 kg lean minced meat لحم صافى
  • 1 large onion roughly chopped
  • 1/2 cup fine burghul برغل ناعم
  • 2 tbsp olive oil or butter (at room temperature) or ghee (see notes)
  • 3/4 tsp allspice or more to taste بهارات
  • salt & pepper


  1. Preheat oven at 200 C. 
  2. Place the burghul in a bowl, cover with tap water & soak for 15 minutes.
  3. Squeeze the burghul with your hands to drain it from the water (it has to be dry).
  4. Place the dry burghul in the food processor along with the chopped onion & 1/4 of the minced meat quantity.
  5. Process for about 30 seconds until the ingredients are mixed. The mixture will become lighter in color & more like a dough عجينة. 
  6. Remove the mixture from the food processor & add to the rest of the minced meat.
  7. Add allspice, butter/ghee/oil, salt & pepper & mix with your hands. Don’t over mix so that you don’t end up with tough meatballs.
  8. Brush an oven tray with olive oil.
  9. Roll the mixture into balls about 4-5 cm wide but don’t press firmly with your hands so that you don’t end up with tough meatballs. Place the balls on the tray.
  10. Bake in a preheated oven for about 30 minutes or until the meatballs are nicely browned & no longer raw in the inside. Don’t overbake otherwise the meatballs will become too dry.
  11. Serve immediately or at room temperature.
  12. Store the leftover meatballs in an airtight box in the refrigerator.


  1. If you are not using LEAN meat, don’t add the 2 tbsp of butter/olive oil/ghee.
  2. Don’t over mix the meatballs & don’t press firmly with your hands while forming the them so that you don’t end up with tough meatballs.
  3. The cooking time might increase depending on the size of the meatballs.

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