Meatballs can be made from any ground meat with spices and herbs and can be cooked by frying or baking. In Romania they are very popular, especially those made out of pork meat.
Prepared and Photographed by:
Recipe Source: Translated and adapted from Barbat la Cratita
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • For the balls
  • 1 lb of ground beef
  • 2 eggs
  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • 1 cup of bread crumbs
  • fresh parsley and/or dill
  • 3 garlic cloves, minced
  • salt and pepper to taste
  • flour for dredging
  • frying oil
  • For the sauce:
  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • 1 cup of tomato sauce
  • ½ cup of white wine
  • 3 bay leaves
  • 1 tablespoon of sugar
  • salt and pepper to taste
  1. In a medium saucepan put one tablespoon of oil and sauté the chopped onions until soft for about 1 minute on medium heat, remove from heat, let it cool
  2. In a medium bowl combine the meat, eggs, sautéed onions, parsley/dill, garlic, salt and pepper, bread crumbs, mix well (I used my hands).
  3. Start shaping the balls with your hands, shape in a walnut size and dredge in flour. Shape all the meat balls before cooking them, arrange them on a plate.
  4. Heat up the oil and fry the meatballs in two batches. Remove from the frying pan and rest them on paper towel to remove the excess grease.
  5. In a medium sauce pan put one tablespoon of oil and sauté the onions for about 1 minute
  6. Add the tomato sauce, wine, sugar, bay leafs, cook on medium heat for 30 minutes
  7. Remove the bay leaves, add salt and peeper to taste
  8. Add the balls and cook for 5 more minutes
  9. Serve on pasta or mashed potatoes. Enjoy!

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