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These juicy Bulgarian beef meatballs are easy to make, full of flavor, and perfect for any day of the week. Made with simple ingredients and mixed until smooth, they’re a go-to dinner that never disappoints.
Whether you pan-fry them for a crispy finish, bake in the oven, or use your air fryer, these beef meatballs come out delicious every time. Serve with Oven Fries, Green Salad, Tarator or a side of Lutenitsa.
Table of Contents
Why You’ll Love This Recipe:
- Juicy and foolproof: The mixture is perfectly balanced for tenderness.
- Easy to customize: Try with ground pork, turkey, chicken, or veal.
- Make-ahead and freezer-friendly: Rest in the refrigerator, then cook or freeze.
- Versatile: Includes pan-fried, baked, and air fryer methods.
- Family-friendly: A hit with kids and adults.
What You’ll Need To Make Beef Meatballs:
- 1 lb lean ground beef (or substitute with ground pork, turkey, veal, or chicken)
- 1 small onion, grated
- 1 large egg
- 1 slice white bread
- 1/3 cup milk or water (for soaking the bread)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp Bulgarian chubritsa (or thyme, oregano, or marjoram)
- 1 tsp baking powder (optional)
- Optional: 1/4 tsp paprika, fresh chopped parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tbsp grated Parmesan cheese
- Vegetable oil (for shaping and cooking)
How to Make Pan Fried Meatballs:
- Soak the bread: Place the bread slice in milk or water and let it soak until soft.
- Mix the beef: In a large bowl, combine ground beef, grated onion, egg, salt, pepper, cumin, chubritsa (or other herbs), baking powder, garlic powder, onion powder, Parmesan cheese, soaked bread (squeezed), and 2–3 tbsp of the soaking liquid. Mix thoroughly by hand until smooth.
- Rest the mixture: Cover and refrigerate for at least 1 hour or up to 2 days. This step helps the flavors develop and makes shaping easier.
- Shape the meatballs: Use a cookie scoop or about 2 tablespoons per piece. Lightly oil your hands and shape into 20 uniform meatballs.
- Cook (Pick Your Method):
- Pan-fried meatballs: Heat a few tablespoons of oil in a large skillet over medium heat. Add meatballs in a single layer. Fry for 5–8 minutes, turning until golden brown and cooked through (internal temperature 170°F).
- Oven-baked: Preheat to 400°F (200°C). Place meatballs on a parchment-lined baking sheet. Brush with oil. Bake for 18–20 minutes, turning halfway.
- Air fryer: Preheat to 375°F (190°C). Arrange in a single layer and cook for 10–12 minutes, shaking once.
- Serve: Rest briefly. Serve hot with salad, roasted potatoes, marinara sauce, or spaghetti.
Recipe Tips
- Mix the beef mixture thoroughly until smooth and sticky.
- Always allow the mixture to rest in the refrigerator.
- Oil your hands before shaping to prevent sticking.
- Optional: Roll in flour before frying for extra crispness.
- Parmesan and fresh herbs like parsley add a rich flavor boost.
Substitutions & Customizations
- Chubritsa seasoning (also called summer savory): Swap with thyme, oregano, or marjoram.
- Bread: Use soaked breadcrumbs instead.
- Ground meat: Use beef, pork, turkey, chicken, or veal.
- Baking powder: Optional for lighter texture.
- Cheese: Add Parmesan for a richer taste.
Serving Suggestions
Storage of Homemade Meatballs
- Store cooked meatballs in the refrigerator in an airtight container for up to 3 days.
- Reheat on the stovetop or in the microwave.
- Freeze uncooked shaped meatballs or fully cooked meatballs in a freezer-safe container or bag for up to 2 months.
- You can cook frozen meatballs directly (extend cooking time slightly).
The meatball mixture should feel moist but well combined, smooth, and slightly sticky. If it’s too wet, add a bit more soaked bread or breadcrumbs. Mixing thoroughly and letting it rest in the refrigerator helps the texture improve.
To keep the meatballs juicy, cook just until they reach an internal temperature of 170°F. Overcooking can dry them out. Adjust the cooking time slightly if using very lean meat like ground turkey or chicken.
Yes! Substitute the soaked slice of bread with about 1/4 cup plain breadcrumbs and 2–3 tablespoons of milk or water. Let them soak briefly to soften before mixing.
Grated onion blends seamlessly into the meat mixture, releasing moisture and natural sweetness that help keep the meatballs tender and flavorful. It also avoids chunks and distributes flavor more evenly.
More Recipes You May Like
- Stove Top Cabbage with Ground Beef
- Baked Chicken Meatballs
- Beef and Broccoli
- Garlic Parmesan Chicken Pasta
Bulgarian Fried Beef Meatballs
Ingredients
- 1 lb lean ground beef, or mix with pork/turkey/chicken/veal
- 1 small onion, grated
- 1 slice white bread
- 1/3 cup milk or water
- 1 large egg
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp chubritsa, or thyme/oregano/marjoram
- 1 tsp baking powder, optional
- Optional: 1/4 tsp paprika, chopped parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tbsp grated Parmesan cheese
- Vegetable oil for cooking
Instructions
- Soak bread in milk or water until soft.
- In a large bowl, combine beef, onion, egg, spices, herbs, cheese, soaked bread, and 2–3 tbsp soaking liquid. Mix thoroughly.
- Mix thoroughly.
- Refrigerate mixture for at least 1 hour or overnight.
- Lightly oil hands and shape into 20 meatballs.
- Pan-fry in a large skillet over medium heat for 5–8 minutes, turning to brown all sides. Internal temp should reach 170°F.
- Serve warm with salad, marinara sauce, or spaghetti.
Notes
Store in fridge for 3 days or freeze uncooked/cooked meatballs in a freezer-safe container for up to 2 months.
Calorie information is an estimate and may vary by ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chubritsa is NOT summer savory, it is winter savory,
BOTH SPICES CAN BE USED INTERCHANGEABLY!