Ingredients
- 500g Lamb Mince
- 1 Grated Onions
- 30g Breadcrumbs
- 1 Yolk Eggs
- 10g Parsley
- 1 Tsp Paprika
- 1/2 Tbsp Oregano
- 1/2 Tsp Salt
- 1/2 Tbsp Pepper
For Shaping
- 50g Flour
For Cooking
- 1 Tbsp Flour
- 1 & 1 egg white Eggs
- 15ml Water
- Salt
- 50ml Approx Vegetable Oil
Directions
Albanian Qofte (meatballs) are amazing and one of Albania’s national dishes as well as a part of the Middle Eastern cuisine. Commonly made and fried in all parts of Albania mean that there are many different versions of the qofte recipe including versions that use mint or feta cheese.
This Qofte recipe is one of the original Albanian foods that I learnt to make. During my first ever visit we had all the family round for dinner and they were served on my plate as part of the meze starter.
My mother-in-law taught me a couple of different ways to make them and I use a simpler version for my slow cooker stuffed meatball recipe. Traditionally eaten for lunch or dinner with salads, yogurt and bread, I cannot resist added sandwiches them between bread and adding a big dollop of ketchup!
These little herby meatballs of delight are a tasty combination of lamb and herbs, seasoned with paprika, then gently fried until golden.
Steps
1 Done | Prepare the MeatballsRub a tiny bit of oil over a large surface or in a large baking tray and then add the meat. Spread it out slightly so it's not in one big lump. |
2 Done | Over the top of the meat add the grated onion, breadcrumbs, egg yolk, parsley, oregano, salt, pepper and paprika. |
3 Done | With you hands mix and knead together the ingredients until well combined and the meat has become soft, roll this into one big ball. |
4 Done | Break the meat ball into 14 individual pieces getting them as equal as possible in size. |
5 Done | Sprinkle the flour over a clean part of the surface. Take one piece of the mixture and roll it in your palms to make a ball, then place it down on the floured surface and flatten gently. Shape the meatball into a flat circle similar to burgers or a long oval shape and place to one side. |
6 Done | Repeat until you have all meatballs ready. |
7 Done | CookingIn a frying pan add about 3cm of cooking oil and put it onto a medium heat. |
8 Done | While the oil heats whisk together the egg, egg white, flour, water and salt in a small bowl. |
9 Done | Once the oil is ready dip the meatball into the egg mix ensuring it is completely covered and then place into the frying pan - be careful as the first couple will spit oil. You can do 3-4 meatballs at a time. |
10 Done | Leave for a couple of minutes before turning the meatball over and letting the other side cook for a few minutes too. Each side will need 2-3 minutes each. The colour should be golden brown when ready. When removed from the pan place on some kitchen roll to allow the excess oil drain away. Repeat for all the meatballs. |
11 Done | ServingServe warm with bread, salad and yogurt. |
