Porcupine Meatballs / Cufte
Porcupine meatballs or cufte? Wouldn’t believe it, but it’s more or less the same dish that is popular in two opposite parts of the world - the US and the Balkans!
The name "porcupine" comes from the appearance of the meatballs once cooked, with the grains of rice sticking out resembling the quills of a porcupine, while the word "cufte" has a long history dating back to the 14th century, deriving from the Old French word "kufte" which means a thick slice or piece of meat. Over time, the term "cufte" evolved to refer to a seasoned and often ground meat mixture shaped into a ball or patty.
These meatballs are a classic dish made with ground meat, rice and a tomato-based sauce. The combination of ground meat and rice in the meatballs provides a delicious and comforting texture, with the rice absorbing the flavours of the sauce and meat as it cooks. This leads to moist and flavourful meatballs that are perfect for serving with mashed potatoes or crusty bread. The tomato sauce enveloping the meatballs adds a tangy and slightly sweet element that complements the savoury meat perfectly.
Combine minced meat, raw rice, chopped bacon and parsley, minced garlic, Vegeta and some pepper, some tomato sauce and one egg, then leave it in the fridge for 10 minutes.
After 10 minutes give it another mix and shape into meatballs, to about the size of a golf ball.
Add the rest of the tomato sauce and water, then cook it on medium heat and leave it to boil. Season with salt and pepper, add a teaspoon of sugar and sliced bell pepper, then finally add in the meatballs. Top with a lid, but leave it slightly open and simmer for about 40 minutes over medium heat.
Porcupine Meatballs / Cufte
Ingredients
Instructions
- Combine minced meat, raw rice, chopped bacon and parsley, minced garlic, 2 teaspoons of Vegeta and some pepper, 30 ml of tomato sauce and one egg, then leave it in the fridge for 10 minutes.
- After 10 minutes give it another mix and shape into meatballs, to about the size of a golf ball.
- Add the rest of the tomato sauce and water, then cook it on medium heat and leave it to boil. Season with salt and pepper, add a teaspoon of sugar and sliced bell pepper, then finally add in the meatballs. Top with a lid, but leave it slightly open and simmer for about 40 minutes over medium heat.
