Baked Kibbeh Balls: A Home-Style Recipe
Mazza · Makes 18 pieces · Published October 22, 2026
This oven-baked home variation avoids deep frying while preserving a bulgur shell and seasoned beef center. Shape with damp hands to prevent sticking.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 1 cup fine bulgur
- 400 g lean ground beef for shell
- 1 small grated onion
- 1 tsp allspice
- 3/4 tsp salt
- 200 g ground beef for filling
- 1 finely chopped onion
- 2 tbsp olive oil
- 2 tbsp pine nuts
- Oil for brushing
Method
- Soak bulgur 20 minutes and squeeze dry. Cook filling onion in oil, add filling beef and cook to 160°F. Stir in pine nuts and cool.
- Process bulgur, shell beef, grated onion, allspice and salt until smooth and cohesive. Chill 30 minutes for easier handling.
- Divide shell into 18 balls. Hollow each with a damp finger, add a small spoonful of filling, close and form ovals. Place on an oiled tray.
- Brush with oil and bake at 400°F for 25–35 minutes, turning carefully once, until browned and each thick center reaches 160°F. Refrigerate leftovers promptly.
A better result
An even shell cooks more reliably than a very thin seam and a thick base. If shaping is difficult, make a layered tray instead.
Serve it together
Serve with tahini sauce and fresh vegetables. Order kibbeh balls by the piece to build a mazza platter without hand-shaping.
Prefer it ready to serve?
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