Albanian Fried Meatballs (Qofte të Fërguara)
Qofte të fërguara Say it: CHOF-teh tuh fur-GWAH-rah
These pan-fried Albanian meatballs are a staple at family dinners and street food stalls alike. The outside gets a golden, flour-dusted crunch, while the inside stays tender and aromatic from mint, oregano, and crumbled feta. They come together quickly with pantry-friendly ingredients, making them a satisfying weeknight main.
Albanian Fried Meatballs (Qofte të Fërguara)
Qofte të fërguara
Pronounced CHOF-teh tuh fur-GWAH-rah
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the meatballs
For dredging and frying
Method
Put the crustless stale bread into a small bowl, add water to cover, and let it soften for 2 to 3 minutes. Squeeze the bread firmly with your hands to remove as much liquid as possible, then break it apart into a large bowl.
Combine the ground meat, breadcrumbs, grated onion, feta, olive oil or melted butter, parsley, mint, oregano, garlic, salt, and pepper in the bowl with the bread. Use your hands to mix lightly until the ingredients are just distributed; avoid overmixing, which would make the meatballs dense.
Moisten your hands with water, then split the meat mixture into 12 even parts. Shape each portion into a round ball, press it gently to form a disc roughly 3/4 inch (2 cm) thick, and tidy the edges so the patties stay intact while frying.
Place the flour on a shallow plate and, if desired, mix in a small amount of salt and pepper. Coat each patty in the flour individually, tapping off any extra; this step creates the crispy, browned exterior.
Add oil to a large, heavy frying pan until it is about 1/2 inch (1.5 cm) deep. Warm the oil over medium-high heat until it glistens and a little flour dropped in starts to sizzle right away, around 350°F (175°C).
Place several patties in the hot oil, keeping them in one layer and not too close together. Cook for 3 to 4 minutes on each side, flipping only once, until they are deeply golden, the rims are crunchy, and the middle is cooked through with no pink remaining (beef/lamb should reach 160°F/71°C).
Move the finished meatballs to a plate lined with paper towels to absorb excess oil. Fry the rest of the patties in the same way, tweaking the burner as necessary to maintain the oil temperature. Enjoy them while hot.
Regional variant: Qofte me salcë domatesh (Baked Meatballs in Tomato Sauce)
Make the meatball mixture as above, but leave out the flour coating step. Sear the formed patties quickly in a small amount of oil in a frying pan, then arrange them in an oven-safe dish. Top with a tomato sauce made from cooked onion, garlic, crushed tomatoes, oregano, and a tiny bit of sugar, and bake at 375°F (190°C) for roughly 30 minutes, until the sauce bubbles and the meatballs are done. Accompany with bread to soak up the sauce.
Cook's notes
- Chill the meat mixture and lightly grease or moisten your hands before shaping; this prevents the patties from sticking and keeps them together.
- Avoid excessive mixing; overhandling the meat forms protein bonds that result in a hard, chewy texture after frying.
- Cook the patties in several rounds, waiting for the oil to heat back up between them so the flour coating fries up crunchy rather than oily.
Serve with
Pair the hot meatballs with French fries or smooth mashed potatoes, a simple salad of tomatoes and onions, and toasted or crusty bread.
Make ahead and storage
You can form the patties up to one day in advance and store them, covered, in the refrigerator until you are ready to coat and fry them. After cooking, the qofte will stay fresh in the fridge for up to three days; warm them in a 350°F (175°C) oven until heated through.
