Romanian Meatballs(Chiftele)
These Romanian meatballs (chiftele) are made with ground meat, spices, bread crumbs, and then pan-fried.
Servings: 25 servings
Calories: 160kcal
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 1 medium onion diced
- 3-4 garlic cloves crushedl
- ½ cup bread crumbs
- ¼ cup water
- 2 large eggs
- 1 bunch fresh dill
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4-5 tablespoons flour for dusting meatballs before frying
- ½ cup oil for frying
Instructions
- In a medium bowl, place the ground pork and beef together.
- Add bread crumbs, diced onion, crushed garlic, chopped dill.
- Add eggs and salt and pepper to taste.
- Add the water and mix everything really well to combine.
- Tip: Mixing all the ingredients with your hand would work better than a spoon.
- On a clean surface, sprinkle some flour.
- Also, grab a smaller bowl and put 4-5 tablespoons of flour in it.
- Dust some flour on your palms and grab a small amount of meat mixture.
- Make a round meatball and roll it in the bowl with flour.
- Coat the meatball with flour really well, then flatten it slightly, but keep it round.
- Set the meatballs on the floured surface and keep working on the rest of them.
- Meanwhile, warm up the oil in a skillet on medium heat.
- When the oil is hot, slide the meatballs carefully in the skillet and fry them for 4-5 mins on each side until they get browned.
Notes
Serve warm with mashed potatoes, French fries, a simple tomato salad, sandwiches, pita bread served with fresh tzatziki dip, hot sauce, etc.
Refrigerate them in airtight containers for up to 5 days or freeze the leftovers for up to 3 months. Reheat them at 400F in the oven until warm.
Nutrition
Serving: 1g | Calories: 160kcal | Carbohydrates: 3g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 242mg | Potassium: 113mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
