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CyberCom™ :: Recipes :: Traditional Romanian Meatballs (Chiftele)

A very old traditional Romanian recipe...

Traditional Romanian Meatballs (Chiftele)

Traditional Romanian Meatballs (Chiftele)

COOKING: 1 hour
TOTAL: 2 hours
PORTION(S): about 24 meatballs of 1/4 lb (115 g) each



  1. Place the meat in a large bowl.
  2. While constantly mixing it, add gradually the eggs, onions, garlic, salt and pepper.
  3. Once all these ingredients mixed up, add the bread and grated potatoes, and mix until you obtain a homogenous texture.
  4. Use a 60 ml ice cream spoon to equally portion each meat ball and roll it firmly in your hands wetted with cold water. Then flatten each meatball.
  5. Generously flour each ball and set aside. Repeat this until the last ball.
  6. Cover the bottom pan with canola oil to a height of 1/2 po (1 cm) and preheat it over high heat. Careful not to overheat the oil.
  7. Then, over medium heat, cook the meatballs on each side until they reach an internal temperature of 160 °F (70 °C).
  8. Repeat the last opertion for the remaining meatballs.
Originally from Asian and Arab countries from Middle-East, the meatballs have been invented more than 2,000 years ago and have crossed thge world. And, since Romania has been invaded by Tatars and Turks for centuries, these meatballs made their place in its traditional cuisine a very long time ago. But, unlike the kuftas that Arabs make out of lamb meat, Romanians use pork, which makes them more tender...
By using an ice cream spoon, you avoid making to small meatballs, as they may come out too dry.
The remaining cooked meatballs can be refrigerated for up to one week in a tight-sealed glass or plastic container.

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