Juicy Bulgarian Kyufte - Easy Meatball from Scratch Recipe

Get ready to savor the incredible flavors of Bulgaria right in your own kitchen! We're diving into the world of Kyufte, those wonderfully juicy, flattened meat patties that are a staple of Bulgarian cuisine. Think of them as the delicious cousins to kebapche and kofta, but with their own unique charm. Our meatball from scratch recipe promises patties that are incredibly flavorful, perfectly seasoned, and a breeze to cook, whether you're firing up the grill or using a simple skillet.
This recipe is designed to be gluten-free friendly and super versatile, making it perfect for a quick weeknight dinner or a relaxed weekend BBQ. Imagine sinking your teeth into a perfectly cooked ground pork and ground beef patty, bursting with flavor, especially when paired with crumbled feta cheese bulgarian, a dollop of lutenitsa, or a fresh, crisp salad. We're keeping it simple and authentic here – you'll get one definitive recipe for these amazing juicy beef patties, ensuring you master the true taste of Bulgaria without any fuss. Say goodbye to dry, bland ground beef patties and hello to your new favorite homemade delight!

Ingredients

• For the Kyufte Patties:
• 1 lb (450g) ground pork (preferably 60% fat, or a mix of 80/20)
• ¾ lb (340g) ground beef (preferably 80/20 lean)
• ½ medium yellow onion, very finely grated or minced
• 3 cloves garlic, minced
• ¼ cup fresh parsley, finely chopped
• 1 teaspoon ground cumin (essential for authentic flavor)
• 1 teaspoon dried savory (chubritsa), or ½ teaspoon dried oregano
• ½ teaspoon black pepper
• 1 teaspoon salt, or to taste
• ¼ cup soft white bread (about 1 slice), crusts removed, soaked in water or milk and squeezed dry OR ¼ cup gluten-free breadcrumbs, lightly moistened with water or milk
• 1-2 tablespoons olive oil (for cooking, if pan-frying)

Directions

1. Prep the Aromatics and BinderBegin by finely grating or mincing your onion and garlic. The finer, the better, to ensure they blend seamlessly into the meat mixture without large chunks. Chop your fresh parsley. For the binder, if using traditional bread, soak a slice of soft white bread (crusts removed) in a little water or milk for a minute or two, then squeeze out as much liquid as possible until it’s just moist. If going gluten-free, lightly moisten the GF breadcrumbs with a tablespoon or two of water or milk until they’re damp but not soggy. This step is crucial for moisture and binding without making the mixture watery.
2. Mix the Meat GentlyIn a large mixing bowl, combine the ground pork, ground beef, grated onion, minced garlic, chopped parsley, cumin, savory (or oregano), black pepper, and salt. Add the squeezed bread or moistened gluten-free breadcrumbs. Now, here’s the golden rule for juicy kyufte: mix gently! Use your hands to combine all the ingredients just until they are evenly distributed. Overworking the meat can lead to tough, dense patties, so stop as soon as everything comes together. The mixture should feel soft and slightly sticky, holding its shape without being overly firm.
3. Chill for Maximum JuicinessCover your bowl of kyufte mixture with plastic wrap and refrigerate for at least 30 minutes, or up to an hour. This chilling period is a game-changer! It allows the flavors to meld, the proteins to relax, and the binder to fully hydrate, which helps the patties hold their shape better during cooking and prevents them from falling apart. It also makes the meat easier to handle and ensures a juicier final product.
4. Shape the Kyufte PattiesOnce chilled, divide the mixture into equal portions. A good guide is about ⅓ cup or a small handful per patty. Roll each portion into a ball, then gently flatten it into an oval patty, roughly 3-4 inches wide and about ½ inch thick. For a little trick to prevent puffing during cooking, you can make a slight thumb indent in the middle of each patty. If you’re feeling adventurous, you can briefly note that a small cube of feta cheese can be enclosed in the center before sealing, but this recipe focuses on the classic kyufte without a cheese filling.
5. Grill or Pan-Fry
   1. For Grilling: Preheat your outdoor grill to medium-high heat (around 400°F / 200°C) and lightly oil the grates to prevent sticking. Carefully arrange the kyufte patties on the hot grill, leaving a little space between each. Don’t move them for the first 2-3 minutes to allow a good sear to form. Flip them once or twice, cooking for about 4-6 minutes per side, or until they are beautifully browned and an instant-read thermometer inserted into the thickest part registers an internal temperature of 160°F (71°C). The total cooking time will vary based on thickness.
   2. For Skillet/Pan-Frying: Heat a heavy-bottomed skillet (cast iron works wonderfully) or a grill pan over medium heat. Add a thin film of olive oil. Once hot, cook the kyufte in batches, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, flipping once, until nicely browned and cooked through to 160°F (71°C) internal temperature. You’ll see delicious juices running clear when they’re done.
6. Rest and ServeOnce cooked, transfer the kyufte patties to a plate or cutting board and let them rest for 5 minutes. This crucial resting period allows the juices to redistribute throughout the meat, ensuring every bite is incredibly juicy and tender. For an extra touch of shine and flavor, you can brush them with a tiny bit of olive oil or melted butter right after they come off the heat, just like some old-school culinary pros do!