Romanian Meatball Recipe Learn like a Pro :- One of the most well-liked Romanian recipes is “Chiftele,” or Romanian meatballs. These ground pork meatballs with shredded potatoes and a sprinkling of fresh herbs are tasty and filling.
Romanian Meatball Recipe Learn like a Pro
I’m so happy to share this recipe with you today because this literally is one of the most common made dishes by my mother as we were growing up, and still is in her household and mine. So needless to say, I learned to make these meatballs a very long time ago. We call these “Chiftele” which is the Romanian word for meatballs.
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Ingredients
- 1 tablespoon vegetable oil
- 2 small onions ( or 1 large one, finely chopped)
- 2 cloves garlic (finely minced)
- 2 pounds ground pork
- 2 medium potatoes (grated)
- 2 large eggs
- ½ cup breadcrumbs (I used Panko)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ¼ cup parsley ( finely chopped)
- ¼ cup dill (fresh, finely chopped)
- il (for frying)
Instructions
The vegetable oil tablespoon should be heated over medium-high heat in a skillet. Add the garlic and onions, and cook until soft. When the potato is soft, add the shredded potato and simmer for a few minutes. Give it time to cool.
Combine the onion and potato combination, ground pork, eggs, breadcrumbs, salt, and pepper in a big bowl. Add the chopped parsley and chopped dill and stir thoroughly.
About thirty meatballs or little patties should be formed from the beef mixture. For even cooking, they don’t have to be flawless, but they should all be roughly the same size and shape.
In a big skillet, heat a couple tablespoons of oil over medium heat. After that, add the meatballs and cook for 6 to 8 minutes, tossing them occasionally, until they are evenly browned. Next, place the cooked meatballs on a platter lined with paper towels. Most likely, you’ll need to cook them in batches to avoid packing your pan too full.
Serve with a tossed salad and mashed potatoes.
Notes
Depending on the size of your meatballs, this recipe will yield approximately thirty, give or take a few.
Let the potatoes cool. Before preparing the meat mixture, you must allow the cooked potato mixture to cool. The meat will start to cook from the hot potatoes, and they may also burn your hands.
Modify the egg. If the meat mixture is too dry to shape into meatballs, add a little extra egg. However, you may always add a bit extra breadcrumbs if it seems too moist.
Make use of a cookie scoop. To portion out the meat mixture, use a tiny cookie or ice cream scoop. It’s a simple method to ensure even cooking of your meatballs.
Nutrition Information
- Serving: 5meatballs
- Calories: 616kcal (31%)
- Carbohydrates: 19g (6%)
- Protein: 30g (60%)
- Fat: 46g (71%)
- Saturated Fat: 14g (88%)
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 21g
- Trans Fat: 0.1g
- Cholesterol: 171mg (57%)
- Sodium: 375mg (16%)
- Potassium: 782mg (22%)
- Fiber: 2g (8%)
- Sugar: 2g (2%)
- Vitamin A: 465IU (9%)
- Vitamin C: 19mg (23%)
- Calcium: 69mg (7%)
- Iron: 3mg (17%)
