Albanian Meatballs

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Albanian meatballs, known in Albania as qofte, are a beloved everyday dish built on ground meat, fresh herbs, and simple pantry spices. They're pan-fried until deeply golden and traditionally served with warm bread, a squeeze of lemon, and a dollop of yogurt. The generous use of mint and parsley gives them a bright, fresh character that sets them apart from other Mediterranean meatball traditions.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 12 gCarbs
• 1 gFiber
• 2 gSugar
• 28 gProtein
• 620 mgSodium
• 480 mgPotassium
• 60 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the meatballs

• 1 lb (450 g) ground beef, or a 50/50 mix of ground beef and lamb
• 1 medium yellow onion, finely grated and squeezed dry
• 4 garlic cloves, minced
• 1/2 cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1/4 cup fresh parsley, finely chopped, plus 2 tablespoons fresh mint, finely chopped
• 1 teaspoon sweet paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon baking soda (optional)
• 2-3 tablespoons olive oil, for frying

For serving

• Lemon wedges, for squeezing
• Plain Greek yogurt or kefir
• Warm pita or crusty country bread
• Ajvar or roasted red pepper relish (optional)

Directions

1. In a large bowl, combine the ground meat, grated onion, garlic, breadcrumbs, egg, parsley, mint, paprika, salt, pepper, and baking soda (if using). Mix gently with your hands just until evenly blended; do not overwork or the meatballs will turn tough.
2. Cover and refrigerate the mixture for 20-30 minutes so the breadcrumbs hydrate and the flavors meld, which also makes shaping easier.
3. Shape the mixture into about 16 ovals or rounds, roughly 2 inches across, lightly rolling each between your palms. Wet your hands with cold water if the mixture sticks.
4. Heat the olive oil in a large nonstick or cast-iron skillet over medium heat. Add the meatballs in a single layer without crowding the pan, working in two batches if needed.
5. Cook for 8-10 minutes total, turning every couple of minutes so they brown evenly on all sides and cook through; the internal temperature should reach 160°F (71°C).
6. Transfer the cooked meatballs to a paper towel-lined plate to drain briefly, then arrange on a platter.
7. Serve hot with lemon wedges for squeezing, a generous spoonful of yogurt, and warm pita or crusty bread. A small bowl of ajvar on the side adds a sweet, smoky pepper note that Albanians love.
8. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently in a covered skillet with a splash of water.

Cook’s Notes

• For the most authentic flavor, use a 50/50 mix of ground beef and lamb; the lamb adds a subtle gaminess characteristic of Balkan cooking.
• Grating the onion (rather than chopping) releases its juice directly into the mixture and helps keep the meatballs moist and tender.
• Letting the mixture rest in the fridge is essential: it lets the breadcrumbs absorb moisture and the flavors meld, making shaping much easier.
• A pinch of baking soda raises the pH just enough to help the meatballs stay tender and slightly fluffier than a standard pan-fried meatball.
• If you can't find fresh mint, substitute 1 teaspoon dried mint; the flavor is more concentrated, so use it sparingly and taste as you go.

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