Macedonian Pan-Fried Meatballs with Paprika and Grated Onion

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These oblong Macedonian meatballs are sold from street stalls and served at family tables across the country. They're gently seasoned with grated onion, sweet paprika, and dried mint, then pan-fried until deeply golden. Best eaten hot with crusty bread, a spoonful of ajvar, and a grating of kashkaval cheese.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 12 gCarbs
• 1 gFiber
• 2 gSugar
• 30 gProtein
• 620 mgSodium
• 450 mgPotassium
• 80 mgCalcium
• 3.8 mgIron
• 5 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the meatball mixture

• 1 lb (450 g) ground beef, or a 50/50 mix with ground pork
• 1 small yellow onion, finely grated and squeezed dry in a clean towel
• 2 cloves garlic, minced
• 1/4 cup fresh flat-leaf parsley, finely chopped

Binders and seasonings

• 1/2 cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1/4 cup whole milk
• 1 tbsp sweet Hungarian paprika
• 1 tsp dried mint
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For cooking and serving

• 2 tbsp sunflower oil
• 1 tbsp unsalted butter
• Crusty white bread or flatbread, for serving
• Ajvar and grated kashkaval cheese, for serving (optional)

Directions

1. In a large mixing bowl, combine the ground meat with the grated onion, garlic, and parsley.
2. Add the breadcrumbs, egg, milk, paprika, mint, salt, and pepper to the bowl.
3. Using your hands, mix gently just until everything is evenly incorporated—do not overwork the meat or it will turn tough.
4. Shape the mixture into 16 oblong or round meatballs about 2 inches (5 cm) long, rolling lightly between your palms.
5. Heat the sunflower oil and butter in a large skillet over medium heat until the butter foams and starts to sizzle.
6. Add the meatballs in a single layer (work in two batches if needed) and cook for about 7 minutes total, turning every minute so all sides brown evenly.
7. Transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil.
8. Serve hot with crusty bread or flatbread, accompanied by ajvar and a generous grating of kashkaval cheese if you like.

Cook’s Notes

• Squeeze the grated onion very well in a clean kitchen towel—excess moisture is the enemy of tender, well-formed meatballs.
• For a smokier, street-food flavor, swap half of the sweet paprika for hot paprika or add a small pinch of cayenne.
• Chill the shaped meatballs on a tray in the refrigerator for 20 minutes before frying; they hold their shape much better in the pan.
• To reheat leftovers the next day, warm the meatballs gently in a splash of beef broth for a quick, saucy second meal.
• Make a smaller party version by threading the cooked meatballs onto skewers with grilled onions and peppers, Macedonian-style.

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