Moldovan Chiftele are small meatballs or patties that are enjoyed all over the country. They are often served as an appetizer course and can be made from all types of meat. Beef and pork is a favorite combination. Chicken can be a lower calorie option, and they can even be baked instead of fried.
Moldovan chiftele are seasoned with pepper, parsley, garlic and minced onion. An egg and a piece of bread is added to the choice of meat. They are served flat not round and are easier to fry that way. We thought they were moist and delicious made of pork, and we used them to make spaghetti with the leftovers. Enjoy!
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Moldovan Chiftele (Flat Meatballs)
- 1 lb. Minced meat pork, beef, lamb or chicken or combination
- 1 egg
- 1/2 onion minced
- 1 piece bread
- 1/4 cup fresh parsley chopped finely
- 1 teaspoon fresh cracked black pepper
- 3 cloves garlic minced
- Oil for frying
- Place the bread in water to soften it and place all the ingredients except the oil together in a bowl
- Mix all the ingredients together
- Using a small scoop, make balls in equal size and flatten them.
- Repeat until the mixture is used up
- Heat a bit of oil in a frying pan on medium heat and fry the meat patties until golden on both sides and cooked through.
- Drain on a paper towel and serve warm