Entree: Albania – Qofte (Pan-fried seasoned meatballs or patties made from ground meat, herbs, and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground lamb or beef (or a mix)
- 1 large egg (approx. 1 3/4 oz (50 g))
- 1/2 cup (60 g) fine breadcrumbs
- 1/4 cup (60 ml) plain yogurt (optional, for tenderness)
- 1 small onion, finely grated (approx. 2 1/2 oz (70 g))
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1/4 cup (15 g) chopped fresh parsley
- 1 tbsp (15 ml) olive oil (for mixture)
- 2 tbsp (30 ml) olive oil (for frying)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) dried mint
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- Plain yogurt for serving
- Lemon wedges for serving

Show original ingredient measurements

- 1 lb (454 g) ground lamb or beef (or a mix)
- 1 large egg (approx. 50 g)
- 1/2 cup (60 g) fine breadcrumbs
- 1/4 cup (60 ml) plain yogurt (optional, for tenderness)
- 1 small onion, finely grated (approx. 70 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1/4 cup (15 g) chopped fresh parsley
- 1 tbsp (15 ml) olive oil (for mixture)
- 2 tbsp (30 ml) olive oil (for frying)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) dried mint
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- Plain yogurt for serving
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl, combine the ground meat, egg, breadcrumbs, yogurt if using, grated onion, minced garlic, chopped parsley, 1 tbsp (15 ml) olive oil, paprika, dried mint, salt, and pepper. Mix gently until just combined; avoid overworking to keep the qoftë tender.
2. Shape the mixture into small patties or oblong meatballs about 2 in (5 cm) across or to your preferred size, packing gently so they hold together.
3. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. When hot, add the patties in a single layer without crowding; cook in batches if needed.
4. Fry the qoftë until golden brown and cooked through, about 3–5 minutes per side depending on size, until internal temperature reaches 160°F (71°C).
5. Transfer to a plate lined with paper towels to drain briefly and rest 2 minutes.
6. Serve warm with plain yogurt and lemon wedges, and bread or a simple salad on the side.

1. In a large bowl, combine the ground meat, egg, breadcrumbs, yogurt if using, grated onion, minced garlic, chopped parsley, 1 tbsp olive oil, paprika, dried mint, salt, and pepper. Mix gently until just combined; avoid overworking to keep the qoftë tender.
2. Shape the mixture into small patties or oblong meatballs about 2 in (5 cm) across or to your preferred size, packing gently so they hold together.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. When hot, add the patties in a single layer without crowding; cook in batches if needed.
4. Fry the qoftë until golden brown and cooked through, about 3–5 minutes per side depending on size, until internal temperature reaches 160°F (71°C).
5. Transfer to a plate lined with paper towels to drain briefly and rest 2 minutes.
6. Serve warm with plain yogurt and lemon wedges, and bread or a simple salad on the side.