Qofte fërguara are traditional Albanian meatballs that have become a beloved staple of Albanian cuisine, known for their distinctive oval shape and aromatic blend of herbs and spices.

These flavorful meatballs have been passed down through generations of Albanian families, with each region and household developing their own special variations on the basic recipe. The name "fërguara" comes from the cooking method, as these meatballs are typically grilled rather than fried.

To make qofte fërguara, ground meat (usually a mix of beef and lamb) is combined with finely chopped onions, garlic, fresh parsley, mint, and breadcrumbs. Eggs help bind the mixture together, while a careful balance of salt and pepper enhances the flavors. The meat mixture is then shaped into small oval patties and grilled until they develop a deliciously charred exterior while remaining juicy inside.

While the traditional recipe is beloved, many modern variations exist. Some cooks add grated cheese to the mixture for extra richness, while others incorporate different herbs like oregano or basil. Some versions include finely chopped peppers or even a touch of paprika for added complexity.

In Albania, qofte fërguara are typically served as a main course, often accompanied by a fresh salad, roasted vegetables, or rice pilaf. They're also popular as street food, served in flatbread with raw onions and a tangy yogurt sauce. These meatballs are a staple at family gatherings and celebrations, where they're often the star of the meal.

From a nutritional perspective, qofte fërguara are high in protein and relatively low in carbohydrates. One serving (about 4-5 meatballs) contains approximately 300-350 calories. While they're naturally gluten-free when made without breadcrumbs, those with dietary restrictions can easily substitute gluten-free alternatives. The dish is also rich in iron and B vitamins from the meat, though those watching their fat intake should be mindful of portion sizes.