These meatballs don’t require a lot of ingredients or work, the seasoning is simple (the only herb that might be difficult to find is savory, but you can replace it with dried oregano), and these are cooked in the oven, but feel free to cook them on the grill or fry them if you prefer. I use fresh bell peppers and spring onions in this recipe, sometimes I like to add fresh parsley as well.
Bulgarian Meatballs "Kuftentsa"
Yield 22 meatballs
- 2.2 lbs (1kg) Ground Pork and Beef (I used a 60/40 ratio of pork/beef)
- 1 cup (160g) finely chopped Bell Peppers (any color)
- 1 cup (100g) finely chopped Green Onion
- 2 tsp dried Savory (use oregano if you can’t find it)
- 2 tsp Garlic Powder (use 1-2 clove fresh minced if you prefer)
- 1 tsp ground Cumin
- 2 tsp Coarse Salt (1 1/2 tsp fine salt)
- 1/2 tsp cracked Black Pepper
- 1 large Egg (50g out of shell)
- 1/4 cup (60g) cold Water
Tools: large bowl, roasting pan with wire rack, large cookie scoop (optional)
- Whisk egg and water just to break the egg up a bit.
- Add all of your ingredients to a large bowl, mix with your hands until everything is thoroughly combined (you can use gloves if you don’t want your hands to smell). Cover the bowl with cling film and chill for at least 4 hours (overnight is best) or you can keep this in the fridge for up to 3 days.
- After meat has marinated, preheat oven to 400ºF (200ºC) with the fan/ventilator on, or 425ºF (220ºC) without the fan/ventilator on.
- Have a baking or roasting pan with a wire rack on top. With a large cookie scoop, portion out your meatballs, roll into balls and flatten slightly with your hands, line them up next to each other (you don’t need to leave too much space, just a finger’s distance). Bake for 20-22 minutes or until the edges are golden brown and they are firm, but spring when pressed.
- Enjoy while they are hot with some tomato and cucumber salad, baked potatoes, rice, flatbread, etc. The cooked meatballs can be stored in the fridge for up to 5 days in a sealed container.
To freeze meat, place marinated mixture in a resealable freezer bag, flatten it out inside and freeze for up to 2 months, to de-frost, place in fridge overnight.
Courses Lunch & Dinner
Serving Size 1 meatball
Amount Per Serving
% Daily Value
Total Fat 5.8 g
Saturated Fat 2.1 g
Unsaturated Fat 2.6 g
Cholesterol 30.9 mg
Sodium 105.8 mg
Total Carbohydrates 0.8 g
Dietary Fiber 0.2 g
Sugars 0.2 g
Protein 6.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.