This recipe for meatballs in tomato sauce (chiftele marinate) brings back such fond memories of childhood. When we were kids, my sister and I would constantly pester our mom to make her famous meatballs with sauce. We absolutely loved them! Over time, we learned how to make these delicious chiftele marinate ourselves, and now it’s one of our favorite dishes to prepare for family and friends.
The recipe is simple, though making the meatballs can take a little time. You can use any type of meat you prefer—pork, beef, chicken, fish, or even a mix! In our family, we usually make them with a combination of pork and beef for the perfect balance of flavor and texture. For a lighter option, you can even bake the meatballs in the oven instead of frying them. Here you can find our recipe.
We highly recommend pairing our creamy mashed potatoes with these flavorful marinated meatballs. It’s a combination you’re sure to love!
Let’s get started on this comforting, heartwarming dish that’s perfect for family dinners or special occasions!
Romanian Meatballs in Tomato Sauce (Chiftele Marinate)
Equipment
Ingredients
For the Meatballs
500 g minced pork- 500 g minced beef
- 2 eggs
- 2 carrots
- 2 potatoes
- 2 onions
- 6 garlic cloves
- 1 bunch green parsley
- 1 bunch green dill
- 200 ml sunflower oil for frying
- 1 tsp salt
- 1 tsp ground black pepper
For the Sauce
- 4 tbsp sunflower oil
- 4 garlic cloves
- 2 tbsp vinegar
- 250 ml tomato juice here you can find our recipe
- 2 tbsp all-purpose flour
- 2-3 sprigs fresh tarragon
- 1/3 tsp salt to taste
- 1/3 tsp ground black pepper to taste
- 1 cup water
Instructions
Making the Meatballs
- You can find the recipe more fully explained here, but as an idea these are the steps to follow:In a large bowl, combine the ground pork, ground beef, grated carrots, grated potatoes, chopped onion, minced garlic, parsley, dill, eggs, salt, and pepper. Mix everything together until well combined.Shape the mixture into small, round meatballs, about the size of a walnut.Heat the oil in a large skillet over medium heat. Fry the meatballs in batches, turning them occasionally, until golden brown on all sides. Remove and set aside on a paper towel to drain excess oil.
Preparing the Sauce
- In a deep pot, heat 5 tablespoons of oil over medium heat. Add the flour and stir continuously until it turns a light golden color.Gradually add 1 cup of cold water while stirring to avoid lumps.Add the tomato juice, minced garlic, and vinegar. Stir well and let the mixture simmer on low heat for 10-15 minutes.Add the tarragon leaves, and season with salt and pepper to taste. If you’d like more sauce, you can double the amount of tomato juice.
Bringing It All Together
- Gently add the meatballs to the sauce and stir to coat them evenly. Let the meatballs simmer in the sauce for another 5-10 minutes, allowing the flavors to meld beautifully.For a stylish presentation, you can spoon the sauce over the meatballs just before serving.
- Serve these delightful meatballs with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce. A side of pickles—like cucumbers or green tomatoes—makes the perfect accompaniment.Enjoy!
