They are perfect for a quick snack at home / to go and a great picnic food choice. After they are completely cooled, cover with cling film and keep in refrigerator for about 3 days. pan fried Romanian meatballs (chiftele)īut also still delicious later on when cooled. They are absolutely delish when freshly cooked and still warm.
We like to serve these meatballs immediately with (or between) slices of fresh bread and fresh tomatoes or some green salad. Let the mixture rest for about 1 hour covered in the fridge to better infuse all flavors into the meat before frying.Experience with different fresh aromatic herbs for enhanced flavor and taste (as basil, thyme, oregano).Sometimes we replace the bread with one or two finely grated raw potatoes.Using a combination of ground meat (especially beef) makes them tastier.As they are done, take them out on a platter lined with paper towel to absorb the excess oil.Ĭontinue frying in batches until all meatballs are cooked. Once the oil has heated, carefully place these meatballs one by one in the pan.įry them for about 3-4 minutes on each side until beautiful browned. I used 2 pans at once to finish more rapidly because I had quite enough meatballs to fry (I used half of them to cook in tomato sauce here). Place one (or two) large pans on medium high heat with enough oil to fry these meatballs. Place it on the floured surface and continue making chiftele until you finish the composition. Then place it on the working space and give it the final form: flatten it with your hand and roll the edges between your palms as shown in the pictures below. Take about a spoonful of the meat mixture with your hand, dredge it through flour rolling it on all sides until well coated. Sprinkle flour onto your working space and place near you a flour filled plate. Mix everything with your hands until the composition is well combined. Squeeze the water out of the beard slices and crumble it with your hands. In a large bawl place the ground meat, finely chopped onions, garlic and herbs. You can use just 1/2 of the ingredients in the recipe card to make less meatballs. I made a large batch because I am going to cook some of the leftovers in tomato sauce which is another staple recipe from my childhood: chiftele marinate. We are going to form and fry these meatball in a pan ( or two 🙂 ) if you have more composition like me. First, let the hardened bread to soak in water or milk.
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