Romanian Meatballs (Chiftele)
Christmas Recipes Appetizers Meat Dishes Romanian
I've been waiting so long for this moment! I have the pleasure of announcing that starting tomorrow and until Sunday I will be at the "International Championship of Outdoor Cooking" in Bucharest, Izvor park. If you're in the area and want to exchange cooking tales, you'll find my booth there. You'll recognize it by my logo and pictures of my recipes. You're very welcome to visit!
Back to the meatballs. 😊 I made them from the minced meat left over from sarmale. I served them simply, with mustard. I only like meatballs served hot, right after frying. Unfortunately, I didn't count them, but I think I made over 35 little meatballs.
Ingredients
800 g minced meat
5 garlic cloves
1 teaspoon salt
1 teaspoon pepper
3 chopped parsley stems
2 tablespoons breadcrumbs
2 eggs
How to prepare romanian meatballs (chiftele)
- Mix all the ingredients well. You can store the mixture in the refrigerator until you're ready to fry them.
- Form the meatballs using wet hands.
- In a frying pan, heat about a finger's depth of oil and fry the meatballs on both sides until golden brown. Fry them in batches, don't overcrowd the pan.
- Remove the meatballs onto a plate lined with paper towels to absorb excess fat. Serve them warm or cold with salad or mustard.
Forming the meatballs
Frying in oil
Frying on the other side
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