Qofte traditional albanian meatballs

To the minced meat (about 700 g) add pressed garlic (3 cloves), finely chopped onion (1 piece), bell bell pepper (1/2 piece), parsley (1 tsp) and fresh cilantro (1 teaspoon). Grate the ginger on a fine-mesh grater (about 5 cm). Then add all the spices: salt (1 teaspoon), sweet paprika (1 teaspoon), hot paprika (pinch), Roman cumin (1/2 teaspoon), cinnamon (pinch), nutmeg (pinch), ground black bell pepper (1/3 teaspoon). Mix the whole thing thoroughly with your hands, so that all the spices are evenly mixed with the meat.

I made my kofta with about 3-4 tablespoons of meat. Form a ball in the palm of your hand, then lengthen it so that something like a roll is formed. Poke a skewer stick and correct the shape (you can slightly moisten your hands with water).

You can fry the kofta on a grill pan, bake it in the oven or fry it on the grill. I baked them for 15-20 minutes at 185 degrees (in my case, first the top down and then the grill function).

While baking, I recommend flipping them to the other side so that they are evenly baked (best to bake for 10 minutes on each side). Enjoy!