Macedonian Style Koftinka Bite-Size Meatball Recipe
Koftinka are lovely bite-sized ground beef meatballs that are ideal as a snack, as an entree or as a party food served with drinks. Using milk keeps the lean ground beef moist when cooked. Adding bread crumbs and eggs helps to create the ideal texture and stops the meat from crumbling. Adding mint, fresh herbs, freshly ground black pepper and chopped scallions provides the Macedonian style flavor which is so enjoyable. Koftinka are served with a selection of dips a light salad and a range of flatbreads. The Koftinka are delicious when served wrapped in a crisp lettuce leaves. There are many option and variations you can try to suit your taste preferences.
Beef Koftinka Meatball Recipe with Fresh Mint
Ingredients
- 1/4 cup whole milk
- 1/2 cup dried breadcrumbs
- 4 scallions thinly sliced
- 1 1/2 teaspoons kosher salt
- 1 pound (500 g) lean ground beef
- 2 large free range eggs, whisked
- 1 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh mint
- 1 tablespoon extra-virgin olive oil plus extra for the baking sheet
To serve
Dips such as muhammara, hummus, or yogurt and cucumber dip
Method
Preheat oven to 450 degrees F (230 degrees C). Rub olive oil all over a rimmed, flat baking sheet. Using your hands or a wooden spoon, combine all the ingredients in a large bowl until jut combined, without overworking the meat. Roll mixture into small balls, similar to a golf ball in diameter. Place the meatballs, well separated, onto the greased prepared baking sheet and bake, turning once or twice, until cooked through and light brown in color on the outside (about 15 to 20 minutes). Remove the meatballs and place on a plate lined with paper towels to drain. Arrange the meatballs on a serving dish, sprinkle with fresh herbs and chili slices and serve with your choice of dip and some crusty bread.
Macedonian Meatballs With Mixed Meats
Ingredients:
- 1 teaspoon salt
- 1/2 chopped onion
- 2 tablespoons milk
- black pepper to taste
- 1/2 teaspoon red pepper
- 5-6 cloves chopped garlic
- 1/2 teaspoon bukovska pepper
- Rice bran or grape seed oil for frying
- 2 slices of day-old bread. without the crusts
- 1 free range egg, separated into white and yolk
- 1 kg (1 lb) minced mixed meat (beef, lamb and pork)
- 1/2 teaspoon oregano or mint (or other herb as desired)
Method
Break the bread apart and place in a bowl. Cover with milk and set aside for 15 minutes to soak. Add the meat and sprinkle all the spices on top. Add the egg yolk and mix well with your hands or a wood. Fry in the hot oil until brown and cooked inside (test before completing the cooking). Drain the meatballs on paper towels and serve with your favorite sauce or dip.
Macedonian Style Juicy Veal and Pork Meatball Recipe
Ingredients
- 1 large onion
- 1 tablespoon cumin
- 14 oz (400 g) veal
- 1-2 red chili peppers
- fresh herbs for garnishing
- 10.5 oz (300 g) pork neck meat
- 2 oz (50 g) bacon finely chopped
- Grape seed or rice ban oil for frying
- 3 1/3 tablespoon (50 ml) carbonated water
Method
Grind the veal and pork together using a mince grinder (or chop very finely. Combine the mince with the bacon and finely chopped onions. Add the spices and fresh herbs. Season to taste with salt, chilli powder and freshly ground black pepper and mix well. Pour in the carbonated water and mix well. Cover the bowl with cling wrap and set it aside in the refrigerator for 1-2 hours to develop the flavors and texture. Shape about 2 tablespoons of the mixture into meatballs using wet hands. Fry the meatballs in the hot oil in small batches until brown on the outside and cooked in the middle. The meatballs can also be cooked on a heated grill or barbecue hot plate. Serve with fresh herbs, a salad and your favorite dip.