Roasted Meatballs (Kyufteta)
Kyufteta are Bulgarian roasted meatballs, flattened into thick little patties so they brown well on both sides. The mix pairs lean pork with a smaller share of beef, then leans on thyme, nutmeg and both black and white pepper for its character. Stale bread keeps the texture tender without making the meat heavy. Blot them on kitchen paper and serve hot beside a salad.
Instructions
Put all the ingredients in a bowl and knead them together well, until the egg, onion and bread crumbs are evenly worked through the meat.
Shape the mixture into balls about 1 inch (2.5 cm) across, then press each one down until it is about ½ inch (1.5 cm) thick.
Set the flattened balls in a baking pan spread with a little oil or cooking spray. Roast at medium or high heat for 15 minutes, or until the tops are golden brown.
Turn the meatballs over and roast for another 5 minutes, until the second side is golden brown too.
Lift them out of the pan straight away and lay them on kitchen paper so the excess fat drains off.
Serve hot, with salads or a sauce you like.
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