4.7 from 204 votes
Romanian meatballs (Chiftele)
Romanian Meatballs, known as "Chiftele" is one of the most popular Romanian dishes. These meatballs are flavorful and satisfying that are made with ground pork, with shredded potatoes and lots of fresh herbs
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 616 kcal
Course:
Main Course , Dinner
Cuisine:
Romanian
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
- oil for frying
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.
Cup of Yum
Notes
- You must wait until the cooked potato mixture cools before making the meat mixture. The hot potatoes will begin to cook the meat and possibly burn your hands too.
- Add a bit more egg if your meat mixture is too dry to form into meatballs. But if it’s too wet just add a little more of the breadcrumbs.
- You can use a small cookie scoop or ice cream scoop to portion out the meat mixture. It’s an easy way to make your meatballs uniform for even cooking.
- Recipe will yield about 30, give or take a few, depending on the size of your meatballs.
- Cool the potatoes. You must wait until the cooked potato mixture cools before making the meat mixture. The hot potatoes will begin to cook the meat and possibly burn your hands too.
- Adjust the egg. Add a bit more egg if your meat mixture is too dry to form into meatballs. But if it’s too wet just add a little more of the breadcrumbs.
- Use a cookie scoop. You can use a small cookie scoop or ice cream scoop to portion out the meat mixture. It’s an easy way to make your meatballs uniform for even cooking.
Nutrition Information
Serving
5meatballs
Calories
616kcal
(31%)
Carbohydrates
19g
(6%)
Protein
30g
(60%)
Fat
46g
(71%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
7g
Monounsaturated Fat
21g
Trans Fat
0.1g
Cholesterol
171mg
(57%)
Sodium
375mg
(16%)
Potassium
782mg
(22%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
465IU
(9%)
Vitamin C
19mg
(21%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 616
% 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.