ChifteleThis is a featured page

Chiftele, Heather F. 22 Time: 45 min

Servings: 2 – 4

2 Carrots (medium) 2
1 Potato (large) 1
2 – 3 Eggs 2 – 3
1 lb Ground beef ½ kg
1 tsp Parsley 1 tsp
As needed Flour As needed
¼ tsp Salt ¼ tsp
¼ tsp Pepper ¼ tsp
As needed Oil As needed

1. Wash, peel, and grate the carrots and potatoes as fine as possible. Squeeze between a few layers of paper towel to draw off excess water. Set aside.
2. In a large bowl, beat the eggs. Add the ground beef, potato, carrot, parsley, 2 Tbs flour, salt, and pepper. Mix thoroughly.
3. Form the mixture into equal sized balls, about the size of a heaping tablespoon. Make them as compact as possible, squeezing out excess water.
4. In a pan, add the oil and heat over a medium-high flame.
5. Pour a bit of flour into a bowl, and roll the Chiftele in flour. Fry them in the oil, turning occasionally until brown and cooked all the way through.
6. When done, place on a plate with a layer of paper towel to drain off excess oil.

Notes: Chiftele are traditional Romanian meatballs, usually served with tomato sauce, mustard, sour cream, or other dips. They also work well as an appetizer together with cheese, tomato slices, peppers, and/or cabbage. Stick them in a sandwich with slices of cheese and mustard if you happen to have any left over the next day! Ground beef can be hard to find in Romania – but if you just ask, most butcher shops (and some supermarkets) will grind beef to order.

Variations: Try adding ½ c cheese and a hot pepper for a spicier version.

Substitutions: Ground beef/Ground meat (tocăniţă).

Latest page update: made by HetheJoyFerg , Nov 4 2008, 4:26 AM EST (about this update About This Update HetheJoyFerg Edited by HetheJoyFerg

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