Romanian meatballs (Chiftele)
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6
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Calories
616 kcal
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Course
Main Course, Dinner
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Cuisine
Romanian
Romanian meatballs (Chiftele)
Description
Chiftele combines ground pork with a mixture of sautéed onions, garlic, and grated potatoes, which add moisture and texture. Eggs and breadcrumbs bind the mixture, while chopped parsley and dill provide fresh herbal flavors. After mixing, the mixture is formed into uniformly sized small meatballs or patties for even cooking.
They are fried in neutral oil over medium heat until browned and cooked through, taking 6 to 8 minutes with turning for coloration on all sides. The grated potato's cooking and cooling before mixing prevents premature cooking of the meat and protects hands during preparation.
The meatballs have a balance of tender meat and soft, cooked potato with bright herb accents. They are traditionally served over mashed potatoes alongside a green salad, making for a hearty and well-rounded meal.
Adjusting the egg or breadcrumb amounts ensures proper binding if the mixture is too dry or too wet. Using a small scoop aids portioning for uniform size and cook time. The recipe yields approximately 30 meatballs depending on size.
Ingredients
- 1 tablespoon vegetable oil
- 2 small onion or 1 large one, finely chopped
- 2 cloves garlic finely minced
- 2 pounds ground pork
- 2 medium potato grated
- 2 large egg
- ½ cup breadcrumbs I used Panko
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ cup parsley finely chopped
- ¼ cup dill fresh, finely chopped
- neutral cooking oil for frying, generic cooking oil
Instructions
- Heat the tablespoon of vegetable oil in a skillet over medium-high heat. Add the onions, garlic and sauté until tender. Add the grated potato and cook for a few minutes until it becomes tender. Let this cool.
- In a large bowl, add the onion/potato mixture, ground pork, eggs and breadcrumbs, salt and pepper, add the chopped parsley, chopped dill and mix well.
- Form the meat mixture into about 30 meatballs or small patties. They don’t need to be perfect, but they should all be about the same size and shape for even cooking.
- Heat a few tablespoons of oil over medium heat in a large skillet. Then add the meatballs and cook them for about 6 to 8 minutes turning them every few minutes until they are brown on all sides. Then transfer the cooked meatballs to a paper towel-lined plate. You most likely need to fry them in batches so you don’t crowd your pan.
- Serve over mashed potatoes with a tossed salad.
Notes
- Allow the sautéed potato and onion mixture to cool completely before combining with raw meat to prevent cooking the meat prematurely and avoid burning hands.
- Adjust egg quantity if the mixture is too dry, or add breadcrumbs if too wet to achieve a moldable consistency.
- Use a small cookie or ice cream scoop to portion meatballs evenly for consistent cooking.
- The recipe yields about 30 meatballs depending on their size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Serving | 5meatballs | |
| Calories | 616kcal | 31% |
| Carbohydrates | 19g | 6% |
| Protein | 30g | 60% |
| Fat | 46g | 71% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 171mg | 57% |
| Sodium | 375mg | 16% |
| Potassium | 782mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 19mg | 21% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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