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.
Ingredients
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
