Roasted Meatballs (Kyufteta)
Kyufteta are Bulgarian roasted meatballs.
Source and licence
"Roasted Meatballs (Kyufteta)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Roasted_Meatballs_(Kyufteta), revision 4500545), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Roasted_Meatballs_(Kyufteta)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4500545
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ½ lb pork, minced (not too fatty)
- ¼ lb ground beef
- 1 onion, finely chopped
- ½ cup crumbled bread (preferably at least a day old)
- 1 egg
- Black pepper, ground
- White pepper, ground
- 1½ tsp dried thyme (or as much fresh as you like)
- 1 tsp grated nutmeg
- Salt
Method
- Put all the ingredients in a bowl and knead well.
- Form the mixture into balls approximately 1 inch (2.5 cm) in diameter and flatten them until ½ inch (1.5 cm) thick.
- Place the balls in a baking pan spread with a bit of oil or cooking spray and roast at medium or high heat 15 minutes or until golden brown.
- Turn the meatballs over and roast another 5 minutes until golden brown on the other side too.
- When ready immediately remove from pan and place on kitchen paper to absorb excess fat.
- Serve hot with salads, or your favourite sauce. Enjoy!