Name: Lebanese Kibbeh Balls Recipe
Prep time: 60 min
Cook time: 20 min
Ingredients: 2 cups fine bulgur wheat (#1 grade); 1 lb lean ground beef or lamb (double-ground); 1 small onion (finely grated); 1 tsp ground allspice; ½ tsp ground cinnamon; ½ tsp ground black pepper; 1 tsp salt; Ice water (as needed); 1 tbsp olive oil; 1 tbsp butter (optional); 1 small onion (finely chopped); ¾ lb ground beef or lamb; ¼ cup pine nuts (toasted); 1 tsp ground allspice; ½ tsp cinnamon; ½ tsp ground black pepper; Salt (to taste); Neutral oil (canola, sunflower, or grapeseed for deep frying)

If there’s one dish that perfectly encapsulates the warmth, hospitality, and flavor-packed richness of Lebanese cuisine, it’s the legendary Lebanese Kibbeh Balls. These crispy, golden-fried morsels are the crown jewels of any Lebanese mezze spread. Combining finely ground bulgur wheat, seasoned minced meat, and a fragrant filling of onions, pine nuts, and spices, kibbeh balls are a culinary masterpiece with a rich cultural heritage.

Whether served as an appetizer, a party snack, or the main event of a hearty family meal, kibbeh balls offer a delightful contrast of textures—crispy on the outside, soft and savory within. In this post, I’ll walk you through every aspect of this Lebanese Kibbeh Balls recipe, drawing from years of experience in Middle Eastern cooking. From selecting the right bulgur to forming that perfect football shape, every tip and step is designed to help you master this traditional favorite in your home kitchen.

What Are Lebanese Kibbeh Balls?

Kibbeh (or kibbe/kubbeh) is one of Lebanon’s most beloved traditional dishes. While there are many regional variations across the Levant, kibbeh balls—also known as kibbeh maklieh—are one of the most iconic. These fried torpedo-shaped croquettes consist of two main components:

The shell: A dough-like mixture made from fine bulgur wheat, minced meat (usually beef or lamb), and aromatic spices.
The filling: A spiced ground meat mixture with sautéed onions and toasted pine nuts.

What makes Lebanese kibbeh balls stand out is the harmony of textures and flavors. They’re deeply savory, delicately spiced, and when made well, beautifully crispy without being greasy.

Ingredients You’ll Need

Let’s break down the ingredients for both the shell and filling components of this Lebanese Kibbeh Balls recipe. Always opt for the highest quality meat and freshest spices for authentic results.

For the Kibbeh Shell:

2 cups fine bulgur wheat (#1 grade)
1 lb lean ground beef or lamb (double-ground preferred)

1 small onion, finely grated
1 tsp ground allspice
½ tsp ground cinnamon

½ tsp black pepper
1 tsp salt
Ice water (as needed, to help bind)

For the Filling:

1 tbsp olive oil
1 tbsp butter (optional for extra richness)
1 small onion, finely chopped

¾ lb ground beef or lamb
¼ cup pine nuts, toasted
1 tsp ground allspice

½ tsp cinnamon
½ tsp black pepper
Salt to taste

For Frying:

Neutral oil for deep frying (e.g., canola, sunflower, or grapeseed oil)

Step-by-Step Instructions

Step 1: Prepare the Bulgur for the Shell

Rinse the bulgur under cold water until the water runs clear. Soak it in just enough warm water to cover for about 15–20 minutes.
Once hydrated, squeeze out excess water by hand or using cheesecloth. The bulgur should be moist but not soggy.

Step 2: Make the Kibbeh Dough

In a food processor, combine the soaked bulgur, minced onion, spices, and half the ground meat.
Process until you have a smooth, dough-like paste. You may need to add a tablespoon or two of ice water to help it blend.
Add the remaining ground meat and pulse just enough to combine. Do not overmix—it should remain dough-like but slightly textured.

Step 3: Prepare the Filling

Heat olive oil and butter in a skillet over medium heat. Add chopped onion and sauté until translucent.
Add the ground meat and cook until browned, breaking it into small pieces.
Stir in spices, season with salt, and toss in the toasted pine nuts.

Cook until the mixture is aromatic and most of the moisture has evaporated.
Let it cool to room temperature before filling the kibbeh shells.

Step 4: Shape the Kibbeh Balls

Wet your hands with cold water and take a golf ball-sized piece of the kibbeh dough.

Roll it into a ball, then use your finger to poke a hole in the center, shaping it into a hollow oval or football shape.
Spoon in about a teaspoon of the meat filling, then gently pinch the opening closed and smooth the surface.
Repeat until all dough and filling are used. You should get around 20–25 kibbeh balls.

Step 5: Fry to Golden Perfection

Heat oil in a deep pan or fryer to 350°F (175°C).
Fry kibbeh in small batches for about 5–6 minutes until deep golden brown and crispy.
Drain on a paper towel-lined tray. Serve warm.

Chef’s Tips for Perfect Kibbeh Balls

Use fine bulgur (not coarse): This ensures a smooth, cohesive shell. Coarser bulgur makes shaping difficult.
Double grind the meat: Ask your butcher to double grind the beef or lamb. It gives the shell a finer texture, which is essential for forming and frying.
Keep your hands wet: Wet hands prevent sticking when shaping the shells.

Chill before frying: Pop the shaped kibbeh balls in the fridge for 30 minutes before frying. This helps them hold their shape in hot oil.
Don’t overcrowd the pan: Fry in small batches to maintain oil temperature and prevent sogginess.

Variations to Explore

While the classic Lebanese Kibbeh Balls recipe is perfect as-is, here are a few variations you can try:

1. Baked Kibbeh Balls

Brush with olive oil and bake at 375°F (190°C) for 25–30 minutes, flipping halfway through.
Healthier and lighter than fried, but slightly less crispy.

2. Cheese-Stuffed Kibbeh

Add a cube of mozzarella or akkawi cheese to the center along with the meat filling for a melty surprise.

3. Vegetarian Kibbeh

Swap meat with finely chopped mushrooms or cooked lentils in both the shell and filling.
Use walnuts in place of pine nuts for a nutty twist.

4. Spicy Kibbeh

Add chili flakes or Aleppo pepper to the filling for a little kick.

Serving Suggestions

Lebanese kibbeh balls are incredibly versatile and can be served in a variety of ways:

As part of a mezze platter: Pair with hummus, baba ghanoush, tabbouleh, and labneh.
With a fresh salad: Fattoush or cucumber yogurt salad (khyar bi laban) are excellent cooling contrasts.

With a dipping sauce: Try garlic sauce (toum), tahini yogurt, or spicy harissa.
Wrapped in pita: Add a few kibbeh balls to a warm pita with fresh herbs, pickles, and garlic sauce for a quick wrap.

How to Store and Freeze

Kibbeh balls store beautifully, making them a great make-ahead option for gatherings or meal prep.

Refrigerator: Store cooked kibbeh in an airtight container for up to 5 days.
Freezer (uncooked): Place shaped kibbeh on a tray, freeze until solid, then transfer to a zip-top bag. Fry directly from frozen, adding a minute or two to cook time.
Freezer (cooked): Cool completely, then freeze. Reheat in the oven or air fryer for best texture.

Nutritional Snapshot (per kibbeh ball)

Calories: ~120
Protein: ~6g
Fat: ~7g

Carbs: ~8g
Fiber: ~1g

Note: These values are approximate and will vary based on specific ingredients used.

Final Thoughts

Lebanese Kibbeh Balls are more than just a dish—they’re a celebration of Lebanese culinary tradition and the art of balance in flavor and texture. Whether you’re preparing them for a festive family meal or a mezze night with friends, kibbeh balls never fail to impress.

This detailed guide to the Lebanese Kibbeh Balls recipe equips you with everything you need to make authentic, flavorful kibbeh at home. From choosing the right ingredients to shaping and frying like a pro, this post is your go-to resource for mastering one of Lebanon’s most cherished foods.