İnegöl kofte, was created by Mustafa Efendi, a Bulgarian immigrant to İnegöl in Bursa in the late 19th century.It is grilled meatballs specific to Inegol. Kneaded in round and large shapes, the meatballs are cooked on a grill. Fame of the Inegol Meatballs has spread throughout Turkey. Production of the Inegol Meatballs stated in the 30s and quickly spread all over the country. The most important feature of the Inegol Meatballs is that no seasoning is used. Each meatball is between 12 and 15 grams and is round. Some places make it flat as well. Inegol Meatballs consist of veal, lamb, salt, sodium-bicarbonate and onion mixture in specific proportions. Prepared meatballs are refrigerated for 2–3 hours and they are ready to be cooked.
Mustafa Efendi He was born in Pazardzhik town at 1842. he has started his family job’s turnspit when he is 15 years old and has got married with Ms. Mükerrem when he is 25 years old, and they have six childs. He has migrated from Balkans to İnegöl at 1892. he has started to present famous "İnegöl Köftesi" at his eating house that inside the bazaar on Bursa – Ankara highway at 1 . His eating house and his meatballs was getting famaus all cities near İnegöl for this period. His meatballs become one with İnegöl and than his meatballs named İnegöl Köftesi after this years.