Traditional Moldavian Meatballs | Tender and Juicy
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45 min
Under an hour
Sezamo
Rețetă autentică de pârjoale moldovenești de casă, preparate din carne tocată suculentă, cartof ras, usturoi, mult mărar și pătrunjel proaspăt, rumenite perfect în crustă fină de pesmet.
Preparation method
Preparing the mixture
Peel the potato and grate it on a fine grater, then squeeze it thoroughly in your hands to remove all excess liquid. Finely chop the yellow onion, crush the garlic cloves, and finely chop the fresh dill and parsley.
In a large bowl, add the minced meat, squeezed potato, onion, garlic, chopped herbs, and egg. Season with 1 tsp of salt, 1 tsp of ground black pepper, and 1 tsp of dried thyme. Knead the mixture by hand for 3-5 minutes until it becomes cohesive and homogeneous.
Shaping and frying the meatballs
With slightly moistened hands, take generous portions of the mixture and shape large, oval, slightly flattened meatballs, typical of the Moldavian style. Dredge each meatball in breadcrumbs on both sides, gently shaking off the excess.
Chef's tip
The secret to the juiciness of Moldavian meatballs is the finely grated, well-squeezed raw potato, which keeps the meat extremely tender when frying without drying out the mixture.
You can also bake the meatballs in the oven at 190°C on a tray lined with baking paper for 25-30 minutes, drizzled with a little oil, for a lighter version.
Ingredients
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