Baba Jechka
I’ve tasted different meatballs in my life-Italian, Swedish, Oriental. I have never had like the ones my grandma made-plump, juicy and mind blowing. When they ware present on the table, there was a reason for celebration. These meatballs are only one of her ways to immortality. I was never able to reproduce the unique taste, but this is as close at it gets.
1 lb ground beef or ground lamb (or beef) 1 lb ground pork sausage meat
1 onion, diced finely
1 egg
3 slices of stale bread- soak them in water, then squeeze to drain the water and then crumble.
1 tbs dry Bulgarian chubritza
Please ask me for some or substitute with thyme. Mint is great if you use lamb.
1 tbs parsley, finely chopped
1 splash beer -you can substitute with milk salt and black pepper to taste
1/2 c flour to sift the balls
2-3 tbs canola or sunflower oil to cover the bottom of the frying pan generously
Mix all the ingredients and knead like a dough to incorporate them well, refrigerate for an hour.
Oil your hands, so the meat doesn’t stick to them. Take about two tablespoons of the meat and form a ball. Flatten the balls by tapping and swapping them from hand to hand. Dredge in flour on both sides, then tap to remove the excess of flour. Heat the oil in a frying pan.
Fry the meatballs on both sides to brown.
At the same time I usually deep fry potatoes as a side dish.
Tomato or mixed salad and homemade fries will complete this classic Bulgarian comfort meal,
… and beer of course,
… sorry, no ketchup is allowed.
Serves 4-6.