Chiftele (Romanian Fried Meatballs)
In short: Juicy pork meatballs flavored with onion, garlic and herbs, rolled in flour and pan-fried until crisp, a Romanian home-cooking favorite. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 35 min
- Resting
- 20 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 430 kcal
Chiftele are the meatballs of Romanian home cooking, flat and round, with a crisp floury crust and a soft center scented with onion, garlic and dill. Mothers make them for school lunches, picnic baskets and Sunday dinners, and they taste as good cold as hot. Soaked bread keeps the meat tender, and a short rest in the fridge helps them hold together in the pan.
Instructions
- Soak the bread in cold water for 2 minutes, then squeeze it out firmly. Crumble it into a large bowl.
- Add the pork, onion, garlic, egg, dill, thyme, salt and pepper. Knead with your hands for 2 minutes, until the mixture is sticky and well combined. Refrigerate for 20 minutes.
- Spread the flour on a plate. With wet hands, shape the mixture into 18 balls about the size of a small egg, then flatten each to a disc 1.5 cm (1/2 in) thick. Roll each lightly in the flour and tap off the excess.
- Heat the oil in a large skillet over medium heat until a pinch of flour sizzles. Fry the chiftele in batches for 5 to 6 minutes per side, until deep golden and cooked through to 71°C (160°F).
- Drain on paper towels and serve hot with mashed potatoes, pickles or a tomato and cucumber salad. Cold chiftele are good in sandwiches.
Tips
- Adjust the heat as you go. If the crust browns before the middle is cooked, lower the heat and cover the pan for the last 2 minutes.
- For a lighter version, bake the floured discs on an oiled tray at 200°C (400°F) for 25 minutes, turning once halfway.
Questions and answers
What is the difference between chiftele and perișoare?
Chiftele are larger, flattened and fried until crisp. Perișoare are small round meatballs, usually simmered in soup such as ciorbă de perișoare.
Can I bake or air-fry chiftele?
Yes. Bake at 200°C (400°F) for 20 to 25 minutes, turning once, or air-fry at 190°C (375°F) for 10 to 12 minutes. The crust will be a little less crisp.
Can I freeze chiftele?
Freeze them cooked or shaped but unfloured, for up to 3 months. Thaw overnight in the fridge, then flour and fry, or reheat the cooked ones in a 180°C (350°F) oven.
How long does it take to make Chiftele (Romanian Fried Meatballs)?
About 1 h 5 min in total: 30 min of preparation and 35 min of cooking.
How many calories are in Chiftele (Romanian Fried Meatballs)?
About 430 kcal per serving, with 23 g of protein, 14 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 14 g |
| Fat | 31 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
