This easy Macedonian recipe for gluten-free beef and feta rissoles is ideal for dinner, cocktails, or a savory snack. It uses simple ingredients, is naturally gluten-free, and brings a taste of the Balkans to your table.
Rissoles — known in Macedonia as koftinja — appear in many cuisines and are loved worldwide for their comforting flavor and satisfying texture.
I used to dread meals as a child, but rissoles were always something I looked forward to. Now I still enjoy them, and this gluten-free Macedonian version fits better with my efforts to eat a little healthier while keeping the family flavors I love.
📃 Why it Works
Macedonian rissoles are distinctive because they are made without onions, garlic, or bread. Despite the absence of binders commonly used elsewhere, they hold together while frying and stay tender inside.
The star of these meat patties is crumbled feta, which adds a salty tang that complements the beef. The ajvar-based gravy rounds out the dish; if ajvar isn’t available, tomato paste is an acceptable substitute.
Ajvar is a pepper and eggplant relish that enhances the rissoles with smoky, slightly sweet flavor. When homemade, ajvar is worth the effort, though store-bought versions also work well.
Serve the rissoles with roasted cabbage wedges, boiled potatoes, or a simple salad for a complete meal.
🔪 Instructions
- In a large bowl, combine all ingredients for the rissoles. Mix gently with clean hands or a wooden spoon; avoid overmixing to keep the patties tender. With slightly wet hands, shape the mixture into six even patties.
- Heat the olive oil in a cast-iron or nonstick frying pan over medium-high heat. Fry the rissoles for about 4–5 minutes per side, until they are cooked through and nicely browned.
- Transfer the rissoles to a plate and cover loosely with foil to keep warm. To the same pan, add the ajvar (or tomato paste) and the heavy cream. Stir to combine, scrape up any browned bits from the pan, and simmer for a few minutes. Season the gravy with salt and pepper to taste.
- Return the rissoles to the pan briefly to coat with gravy, or spoon the sauce over the plated patties. Sprinkle with chopped fresh parsley before serving.
Macedonian beef rissoles with feta and ajvar gravy
EQUIPMENT
- Cast-iron or nonstick frying pan
Ingredients
For Rissoles
- 1 pound ground beef
- 1 egg
- 2 oz crumbled feta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon olive oil
For the Gravy
- 3/4 cup heavy cream
- 1 tablespoon chopped fresh parsley, coarsely chopped
- 2 tablespoons Macedonian-style ajvar relish (or tomato paste)
- Salt and pepper to taste
Instructions
- Combine the ground beef, egg, crumbled feta, salt, pepper, parsley, and olive oil in a large bowl. Mix gently until just combined. Shape into six even patties using slightly wet hands.
- Heat oil in a frying pan over medium-high heat. Fry the patties for 4–5 minutes per side, until nicely browned and cooked through.
- Remove the rissoles to a plate and cover to keep warm. In the same pan, add ajvar (or tomato paste) and heavy cream. Stir to incorporate browned bits, simmer a few minutes until the sauce thickens slightly, and season to taste.
- Spoon the gravy over the rissoles and sprinkle with chopped parsley before serving.
Notes
Nutrition
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