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Note: you can grate the onion if you have picky eaters or dice it very finely if you don't mind the texture. Feel free to pass the onion through a food processor as well.
Peel and grate the potatoes, squeeze out all of the water with your hands or in a cheese cloth. Add them to a bowl with the rest of the ingredients and mix everything really well with clean hands.
Form the meatballs as big or as small as you like. If you want to be precise, you can use a large or small ice-cream scoop to form each one into equal balls.
We like to shape each one into a ball, and flatten it slightly as Bulgarian tradition.
Now, add the oil to a large pan. Turn the heat on medium-high and let the oil get hot. Once it shimmers, Add the meatballs in one at a time making sure to leave some room between each one.
Fry each one for 4-5 minutes on each side or until golden. You can also use a meat thermometer if you need to check if the meat is fully cooked.
Enjoy them with my homemade Bulgarian Salad, Mashed Potatoes, or my crusty No-Knead Bread! Traditionally, we always have a side of Cold Cucumber Soup too.
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