Traditional Nevrozni Kyufeta (Nervous Meatballs)
Традиционно ястие · Bulgarian
Classic Bulgarian 'nervous meatballs' are pan-fried until golden brown and slightly crispy, known for their tender interior and savory flavor. They are typically served with a simple yogurt-based dip.
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Съставки
- Ground beef500g
- Ground pork250g
- Onion, finely chopped1 medium
- Garlic, minced2 cloves
- Egg1
- Breadcrumbs50g
- Fresh parsley, chopped2 tbsp
- Mint, dried1 tsp
- Cumin, ground1 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil, for fryingsufficient amount
- Plain yogurt, for serving200g
- Garlic, for yogurt dip1 clove
Стъпки
- 1
In a large bowl, combine ground beef, ground pork, chopped onion, minced garlic, egg, breadcrumbs, chopped parsley, dried mint, and ground cumin. Season generously with salt and black pepper.
- 2
Mix all ingredients thoroughly with your hands until well combined. Do not overmix.
- 3
Shape the mixture into small, slightly flattened meatballs (kyufeta).
- 4
Heat vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- 5
Carefully place the meatballs into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
- 6
Pan-fry the meatballs for about 5-7 minutes per side, or until they are deeply golden brown and cooked through. They should develop a slightly crispy exterior.
- 7
While the meatballs are frying, prepare the yogurt dip by mixing plain yogurt with minced garlic, a pinch of salt, and a drizzle of water if needed to reach desired consistency.
- 8
Remove the cooked meatballs from the skillet and drain on paper towels to remove excess oil.
- 9
Serve the Nevrozni Kyufeta hot with the garlic yogurt dip.
