Albanian Qofte (Meatballs with Mint and Feta)
Juicy pan-fried meatballs flavored with mint, oregano and a little feta — serve them hot with yogurt or simmered in a quick tomato sauce.
Qofte are everywhere in Albania — grilled at street stalls, fried at home for lunch, packed cold for picnics. Every family seasons them a little differently, but most include onion, garlic and herbs, and many Albanian cooks work a little crumbled white cheese into the mixture, which keeps them tender and adds a salty note.
These are qofte të fërguara, pan-fried qofte, shaped into small ovals. They are delicious straight from the pan with yogurt, and even better simmered for a few minutes in a simple tomato sauce, the way they are often served in family kitchens.
Albanian Qofte (Meatballs with Mint and Feta)
- Prep Time
- 20 min
- Cook Time
- 25 min
- Chilling
- 30 min
- Total Time
- 1 hr 15 min
- Servings
- 4 · About 20 qofte
- Calories
- 470 kcal*
- Difficulty
- Easy
Ingredients
For the qofte
Optional tomato sauce
Instructions
Soak the bread
Soak the bread in a little cold water for a minute, then squeeze it out well and crumble it into a large bowl.
Mix
Add the beef, grated onion (with its juice), garlic, egg, feta, mint, oregano, salt and pepper. Knead with your hands for 2–3 minutes until the mixture is sticky and well combined — this gives qofte their springy texture.
Chill
Cover and refrigerate for 30 minutes (or up to 12 hours). Chilled mixture is much easier to shape and holds together better in the pan.
Shape
With damp hands, shape the mixture into about 20 small ovals, around 5 cm (2 in) long, and flatten them slightly. Roll each one lightly in flour and tap off the excess.
Fry
Heat the oil in a large frying pan over medium heat. Fry the qofte in two batches for 3–4 minutes per side, until deep brown and cooked through (71°C / 160°F in the middle). Drain on paper towels.
Optional: simmer in sauce
Wipe out the pan, warm the olive oil and sizzle the garlic for 30 seconds. Add the tomatoes, paprika, salt, sugar and a splash of water and simmer for 10 minutes. Add the qofte and simmer for 5 minutes more, spooning the sauce over them.
Tips & Tricks
- Grate the onion rather than chopping it — it melts into the meat and keeps the qofte juicy.
- Don't use very lean mince; qofte made with 5% fat beef turn out dry.
- Fry one test qofte first and taste it for salt before cooking the rest.
Substitutions
- Bread: Replace with 3 tbsp dried breadcrumbs, or gluten-free bread.
- Baked instead of fried: Brush with oil and bake on a lined tray at 200°C / 400°F for 18–20 minutes, turning once.
- Herbs: Parsley works in place of mint, though mint is more traditional.
Storage Instructions
- Keep cooked qofte in the fridge for up to 3 days. They're good cold, or reheat them in the sauce or a hot oven.
- Freeze cooked or uncooked qofte for up to 3 months. Freeze uncooked ones on a tray first, then bag them, so they don't stick together.
Serving Suggestions
- Serve with plain yogurt, fries and a chopped tomato and cucumber salad — a classic Albanian lunch.
- Pair them with Mediterranean Roasted Vegetables or Albanian Stuffed Peppers for a bigger spread.
Nutrition Information
Per serving
- Calories
- 470 kcal
- Carbohydrates
- 18 g
- Protein
- 32 g
- Fat
- 30 g
- Saturated fat
- 11 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 890 mg
* Nutrition values are estimates calculated from the ingredient list and will vary with brands and portion sizes. See our disclaimer.
Frequently Asked Questions
Can I grill qofte instead of frying them?
Yes. Shape them a little larger and flatter, brush with oil and grill over medium-high heat for 4–5 minutes per side. Chilling the mixture first is especially important for grilling.
Why do my meatballs fall apart?
The mixture needs kneading until sticky, and it needs chilling. Also make sure the bread is squeezed well — too much water loosens the mixture.
