Anelia’s Kyufteta or Bulgarian Roasted Meatballs
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Servings
- 12-14 meatballs, 2-3 serving(s)
Categories
- Main Course
- Meatballs
- Bulgarian
- European
- Roasting
- Easy
- Meat
Dietary
- High protein
- High Protein
Allergens
- Wheat
- Egg
Servings & Nutrition
Original recipe serves 3. Current scale: 1x.
Once again one of my boyfriend's favourites. He never gets tired of these meatballs or of my cutlets and he often requests both at the same time. Grilling is also a nice option although you might want to put more beef or more bread so that the mixture gets thicker.
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Equipment
Mixing bowl, baking tin, kitchen paper
Ingredients
- 1/2 lb pork, chopped (not too fatty)
- 1/4 lb ground beef
- 1 onion, finely chopped
- 1/2 cup of crumbled bread (preferably at least a day old)
- 1 egg
- black pepper, ground
- white pepper, ground
- 1 1/2 teaspoons dried thyme (or as much fresh as you like)
- 1 teaspoon grated nutmeg
- salt
Instructions
Put all the ingredients in a bowl and knead well.
Form the mixture into balls approximately 1’ in diameter and flatten them until ½’ thick.
Place the balls in a baking tin spread with a bit of oil or cooking spray and roast at medium or high heat 15 min or until golden brown.
Turn the meatballs over and roast another 5 min until golden brown on the other side too.
When ready immediately remove from tin and place on kitchen paper to absorb excess fat.
Serve hot.
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