Marinated Pork Meatballs | In Aromatic Tomato Sauce
(0)
Under an hour
Sezamo
Chifteluțe tradiționale din carne de porc, rumenite și înăbușite într-un sos bogat de roșii cu foi de dafin, usturoi și cimbru. Un preparat clasic românesc fraged, aromat și reconfortant.
Preparation method
Preparing the mixture and shaping the meatballs
Soak the bread slices in lukewarm milk for 5 minutes, then squeeze them well. In a large bowl, place the ground pork, egg, one very finely chopped yellow onion, 3 crushed garlic cloves, finely chopped dill, soaked bread, 5 g of salt, and 2 g of ground black pepper.
Knead the mixture with your hands for a few minutes until smooth and light. With hands slightly dampened with cold water, shape small round meatballs the size of a small walnut and place them on a clean plate.
Lightly coat each meatball in a very thin layer of white flour. In a deep skillet, heat the sunflower oil and brown the meatballs on all sides over medium heat for about 6-8 minutes until they form a nice golden crust. Transfer them to a plate lined with paper towels.
Chef's tip
For an even more aromatic sauce, you can add a splash of dry white wine while sautéing the onion and garlic, letting it evaporate before adding the strained tomatoes.
If you prefer a lighter version, the meatballs can be baked on a baking sheet lined with baking paper in a preheated oven at 200°C for 15 minutes before being submerged in the tomato sauce.
15 min
Under an hour
