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    Home » European » Albania » Qofte (Albanian Meatballs): A Surprising Blend of Flavors

    Qofte (Albanian Meatballs): A Surprising Blend of Flavors

    Published on Aug 27, 2018 Modified: Aug 9, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe

    Qofte are meatballs made with either lamb, chicken, or beef meat. Many people fry their qofte, but I chose to bake mine in the oven. These are simple and quick to prep, and once the meatballs are prepped, they only take about 30 minutes in the oven. Make them with the fergese for a simple and delicious meal!

    3 qofte in a row with yogurt sauce

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    So I have to be honest. With the small exception of mint chocolate chip ice cream, I’m not really a big fan of consuming mint. In my opinion, mint is better suited to improve your breath than to improve the taste of your meal. HOWEVER, I added a very subtle amount of dried, flaked mint into this recipe, and I was pleasantly surprised! The flavor was juuuustttt enoughto change up the flavor of a normal meatball, but not strong enough to be overpowering.

    Mint with WHAT??

    Raw beef qofte

    I paired the mint with some paprika, and really, I think it’s this flavor combination that sends these meatballs over the edge. I wouldn’t normally think of pairing mint and paprika together, but they really do complement each other well. When I think of paprika, I think of warmth and roundedness, but when I think of mint, words like “piercing” and “cool” jump to mind. Putting both spices in the same dish really balanced out the flavors and left us with a pretty desirable taste.

    Frying vs Baking

    Last week during Afghanistan, there was a lot of fried food. Don’t get me wrong, I love fried food just as much as the next girl. But in the spirit of health, I decided to change this recipe up a bit from it’s norm. Instead of soaking the meatballs in vegetable oil, I baked them in the oven, and they still turned out really delicious! But hey, if you want to fry these guys up, no judgement from me. In fact, let me know in the comments below how they taste!

    3 qofte on a wooden cutting board

    Qofte (Albanian Meatballs with Feta Cheese)

    Qofte are meatballs from Albania usually made with beef, chicken, or lamb. Usually they are fried, but I chose to bake my batch in the oven. This recipe features a unique blend of mint and paprika. 
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: albanian
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12 meatballs
    Calories: 144kcal
    Author: The Foreign Fork

    Ingredients

    • 1 lb ground beef, (or lamb, or chicken)
    • 1 ¾ tbsp bread crumbs
    • 2 tbsp chopped feta cheese
    • ½ white onion, grated
    • salt
    • ½ tbsp crushed, dried mint leaves
    • ½ tbsp ground paprika

    If frying

    • ½ cup flour
    • oil for deep frying

    Yogurt Dipping Sauce (Optional)

    • 1 cup plain yogurt
    • ½-3/4 tbsp chopped garlic, depending on preference

    Instructions

    • Preheat oven to 400 degrees.
    • Combine all ingredients together in a bowl.
    • Form into 12 meatballs in an oval shape. 
    • Place on a baking sheet, and bake for 20 minutes in the oven. 
    • Serve with yogurt sauce if desired. 

    If frying:

    • Roll meatballs in flour to coat. Fry in oil heated to 350 degrees. Drain on paper towel. 

    Notes

    Recipe Copyright Alexandria Drzazgowski, The Foreign Fork. For personal or educational use only.

    Nutrition

    Serving: 1serving | Calories: 144kcal | Carbohydrates: 7g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 78mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Albania, Main Course

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    Comments

    1. Denise says

      July 01, 2021 at 5:33 pm

      5 stars
      Wonderful! I made these for an Albanian friend, and they made her cry, they reminded her so much of home! She got her family on zoom to share the meal with us!
      I made them with gluten free oats, pulsed to breadcrumb size, and half lamb and beef. I also added 1/2 teaspoon onion powder, and used smoked paprika. I baked them, brushing with avocado oil to keep them moist, and I also used Dodoni feta. I think they’d be fab grilled over charcoal too.
      I used the original dipping sauce, and it was good, but I think I’ve been cooking too much Indian food, so I made it with Greek whole milk yogurt, mint, cilantro, and cucumber, pulsed in the Ninja blender. Combined with the garlic, it was almost drinkable!
      Thanks for a great recipe that made my friend (and me) so happy!

      Reply
      • The Foreign Fork says

        July 01, 2021 at 8:57 pm

        Hey Denise, thank you so much for the positive review!! Your meal sounds delicious and like a great celebration time with friends and family. I’m so glad they reminded your friend of home!

        Reply

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    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
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