Chirpan-style Kjufteta (Bulgarian Meatballs) with Yogurt Sauce

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 2 eggs 2 eggs
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Salt to taste Salt to taste
• Vegetable oil, for frying Vegetable oil, for frying
• For the yogurt sauce: For the yogurt sauce:
• 1 cup Greek yogurt 1 cup Greek yogurt
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 30g (12g saturated)
• Carbohydrates: 10g (2g sugars)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, parsley, breadcrumbs, eggs, cumin, paprika, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat vegetable oil in a frying pan over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 5-6 minutes per side, or until golden brown and cooked through.
4. 4.
   Remove the cooked meatballs from the pan and place them on a paper towel-lined plate to absorb any excess oil.
5. 5.
   In a separate bowl, combine the Greek yogurt, minced garlic, lemon juice, fresh dill, and salt. Stir well to combine.
6. 6.
   Serve the Chirpan-style Kjufteta hot, accompanied by the creamy yogurt sauce.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat for a healthier option. If desired, you can also use a combination of ground lamb and beef for a more robust flavor.
• Greek yogurt — Opt for full-fat Greek yogurt for a creamier and richer sauce. If you prefer a lighter version, you can use low-fat Greek yogurt.

Tips & Tricks

• For extra flavor, you can add a pinch of ground cinnamon to the meatball mixture.
• If you prefer a spicier kick, add a dash of cayenne pepper or chili flakes to the meat mixture.
• To achieve a crispy exterior, make sure the oil in the pan is hot before adding the meatballs.
• If you don't have fresh dill for the yogurt sauce, you can substitute it with dried dill, but use half the amount.
• Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.

Serving advice

Serve the Chirpan-style Kjufteta with a side of fluffy rice or traditional Bulgarian bread. Garnish with fresh parsley or dill for an extra touch of freshness.

Presentation advice

Arrange the meatballs on a platter, drizzle the yogurt sauce over them, and sprinkle some chopped fresh dill on top for an appealing presentation. Serve with a side of rice or bread and a colorful salad to create a visually pleasing meal.