Meatballs with nuts and raisins
6 servings
30 minutes
Meatballs with nuts and raisins are a refined dish of Bulgarian cuisine, combining the tenderness of minced meat with the spicy sweetness of raisins and the crunchy texture of walnuts. The recipe's origins trace back to Balkan culinary traditions, where the combination of meat with fruits and nuts signifies sophistication. Thanks to the breading and frying in hot fat, the balls acquire a crispy golden crust while retaining juiciness and aromatic spices inside. This dish pairs perfectly with boiled potatoes or fluffy rice, highlighting its rich flavor. It is ideal for festive gatherings or cozy home dinners, creating an atmosphere of comfort and gastronomic delight.
1
Soak the bread in milk, squeeze it out, mix with minced meat and finely chopped onion, and pass through a meat grinder again. Mix the meat mass with beaten eggs (leave one for breading), add washed raisins, finely chopped nuts, parsley, and mix thoroughly, seasoning with salt and pepper.
- White bread: 140 g
- Milk: 100 ml
- Ground pork: 300 g
- Ground beef: 300 g
- Onion: 50 g
- Chicken egg: 3 pieces
- Raisins: 20 g
- Walnuts: 50 g
- Parsley: 40 g
- Ground black pepper: to taste
- Salt: to taste
2
Form equal-sized balls, roll them in flour, beaten egg, and grated, sifted bread.
- Wheat flour: 30 g
- Chicken egg: 3 pieces
- White bread: 140 g
3
Fry in hot oil until a crispy crust forms. Serve with boiled potatoes or rice.
- Fat: 150 g
