Juicy Baked Beef Meatballs (Bulgarian Kufteta)
Soft, juicy baked beef meatballs made with sparkling water and grated onion. One sheet pan, no frying, and they freeze well for meal prep.
Servings: 24
Ingredients
- 750 g 1⅔ lb ground beef
- 1 medium onion finely grated
- 1 large egg
- 70 g ¾ cup breadcrumbs
- 125 ml ½ cup sparkling water
- ¼ tsp baking soda
- ½ tsp baking powder
- 1½ tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried summer savory chubritsa
Instructions
- Add all ingredients to a large bowl.
- Knead by hand for 4–5 minutes until fully combined.
- Cover and refrigerate for 30 minutes.
- Shape into round meatballs or slightly elongated kufteta.
- Arrange on a parchment-lined baking sheet.
- Bake at 350°F (180°C) for 20–25 minutes until cooked through (160°F / 71°C inside).
- Broil 2–3 minutes for extra color, if desired.
Notes
- Freeze baked meatballs up to 3 months.
- Reheat from frozen at 350°F for 12–15 minutes.
- No chubritsa: use dried thyme.
Nutrition
Calories: 96kcal | Carbohydrates: 3g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 202mg | Potassium: 112mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 52IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg
