Marinated Beef Meatballs | Tender Traditional Recipe
(0)
Under an hour
Sezamo
Rețetă tradițională românească de chifteluțe fragede din carne de vită, rumenite delicat și scăzute la foc mic într-un sos bogat de roșii aromat cu foi de dafin, usturoi și pătrunjel proaspăt.
Preparation method
Preparing the mixture and shaping the beef meatballs
Finely chop one yellow onion and crush 3 garlic cloves from the head of garlic. In a large bowl, combine the ground beef with the fresh egg, breadcrumbs, chopped onion, crushed garlic, half of the finely chopped fresh parsley, 5 g of salt, and 2 g of ground black pepper.
Knead the mixture well with your hands for about 3-4 minutes to activate the meat fibers and achieve a smooth, well-bound texture. With your hands lightly moistened with lukewarm water, shape round meatballs about the size of a large walnut (approx. 30 g each).
Lightly coat each meatball in the type 000 white wheat flour, shaking off any excess. In a deep skillet or cast-iron pot, heat the sunflower oil and brown the meatballs over medium heat for 6-8 minutes, turning them on all sides until they develop an appetizing golden crust. Transfer them to a plate lined with paper towels.
Chef's tip
For particularly juicy beef meatballs, you can add 2-3 tablespoons of ice-cold sparkling mineral water to the meat mixture before kneading.
The traditional marinade sauce reaches perfection if you let the dish rest for 10-15 minutes after turning off the heat before serving, allowing the bay leaf and garlic flavors to infuse into the meat.
15 min
Under an hour
