Kjufteta Po Cirpanski (Meatballs and Potatoes) is a traditional Bulgarian recipe for a classic dish of beef meatballs bound with eggs that are fried with potatoes and finished in a vegetable stock with chillies. The full recipe is presented here and I hope you enjoy this classic Bulgarian version of: Meatballs and Potatoes (Kjufteta Po Cirpanski).
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Ingredients:
450g minced beef
1 large egg
75g breadcrumbs
2 tbsp olive oil
5 large potatoes, diced
2 medium onions, chopped
2 small carrots, chopped
1 medium celeriac, chopped
1 tbsp plain flour
2 tbsp olive oil
120ml hot water
1 bayleaf
2 medium chillies, chopped
salt and freshly-ground black pepper, to taste
Method:
Combine the meat, bread and egg in a bowl. Season liberally with salt and black pepper then mix thoroughly before shaping into small balls. Add 2 tbsp olive oil to a pan and use to fry the meatballs until well browned. Now add the potatoes and fry for a further 10 minutes, or until the potatoes begin to turn golden.
Meanwhile, in a separate pan heat the remaining oil and use to fry the onions for about 10 minutes, or until just turning golden brown. Stir-in the carrots, celeriac and flour and cook for a further 10 minutes before adding the hot water, bayleaf and chillies. Season with salt and black pepper then bring to a simmer and cook for 15 minutes.
Pour the resultant sauce over the meat and potato mix, return to a simmer and cook for 15 minutes then serve.
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