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Crispy Kibbeh Baked Lebanese Meatballs Easy Recipe for Spiced Beef Filling

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A quick and easy Lebanese-inspired recipe featuring crispy baked kibbeh meatballs with a spiced beef filling, offering a perfect balance of crunchy exterior and juicy, flavorful inside.

Ingredients

Scale
  • 1 cup (160g) fine bulgur wheat, soaked and drained
  • 1 lb (450g) ground beef (preferably 80/20 lean-to-fat ratio)
  • 1 medium onion, finely diced
  • 1 tsp ground allspice
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 2 tbsp fresh mint or parsley, finely chopped
  • Salt and black pepper to taste
  • 2 tbsp olive oil, for brushing
  • ¼ cup (30g) toasted pine nuts (optional)

Instructions

  1. Soak the bulgur: Place 1 cup (160g) of fine bulgur in a bowl. Cover with cold water and let soak for 20 minutes until softened but not mushy. Drain well, pressing out excess water with your hands or a clean kitchen towel.
  2. Prepare the kibbeh shell mixture: In a large bowl, combine the soaked bulgur with half of the ground beef (about 225g), 1 tsp salt, and ½ tsp black pepper. Blend until smooth and dough-like using hands or a food processor, about 5 minutes.
  3. Make the filling: In another bowl, mix the remaining ground beef (225g) with finely diced onion, 1 tsp ground allspice, 1 tsp ground cumin, ½ tsp ground cinnamon, chopped mint or parsley, salt, and pepper to taste. Stir in toasted pine nuts if using.
  4. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  5. Shape the kibbeh balls: With damp hands, take a golf-ball-sized amount of the bulgur mixture. Flatten into a disc, place about 1 tablespoon of filling in the center, fold edges over to seal, and roll into an oval or ball shape. Repeat with remaining mixture.
  6. Brush each kibbeh meatball lightly with olive oil and place on the baking sheet.
  7. Bake for 25-30 minutes, turning halfway through, until golden brown and cooked through.
  8. Let the kibbeh cool for 5 minutes before serving. Serve with lemon wedges or garlic yogurt sauce.

Notes

If the bulgur mixture is too dry while shaping, add a teaspoon of cold water at a time. If too wet, add a pinch of fine bulgur or breadcrumbs. Soaking bulgur properly is crucial for texture. Brush kibbeh with olive oil before baking for a crispy crust. Turn kibbeh halfway through baking for even browning. Can be frozen uncooked and baked from frozen with extra 5-7 minutes cooking time.

Nutrition

Keywords: kibbeh, Lebanese meatballs, baked kibbeh, spiced beef, bulgur wheat, Middle Eastern, easy dinner, crispy meatballs

Find it online: https://magnetmeal.com/crispy-kibbeh-baked-lebanese-meatballs-easy-recipe-for-spiced-beef-filling/