Chiftele
Chiftele
Chiftele are meatballs that are a variant of the famous keftas served throughout the Balkan countries and North Africa.
Servings: 6
Ingredients
For the meatballs
- 1 lb ground beef
- 1 lb ground lamb
- 1 large onion
- 2 cloves garlic
- ½ bunch dill
- ½ bunch parsley
- 2 eggs , lightly beaten
- 1 small potato
- 1 carrot
- 1 stalk celery
- 1 slice bread , soaked in water
- Salt
- Black Pepper
- Nutmeg
- 3 tbsp water
- Flour
- Vegetable oil
For the sauce
- 2 scallions , grated
- 2 cloves garlic
- 4 tomatoes
- 2 tbsp tomato paste
- ½ tsp sugar
- ½ bunch parsley, finely chopped
- ½ green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 green hot pepper, sliced
- ½ cup water
- A few pearl onions
- A few cherry tomatoes
Instructions
For the Meatballs
- In the food processor, chop meat, onion, garlic, dill, parsley, potatoes, celery and carrot.
- Sprinkle with nutmeg. Stir in bread, cold water and eggs by hand.
- Add salt and pepper. Thoroughly mix the preparation and set it aside for 30 minutes by working it several times by hand.
- Grease your hands and form smooth round balls, about the size of a large walnut (about 1 oz) and roll in flour.
- Fry the meatballs in a large frying pan over medium heat one minute on each side. They should be half submerged in oil. Drain and set aside.
For the Sauce
- Peel, core and cut the tomatoes into small cubes.
- Sauté onions over medium heat. Add all the other ingredients except the pearl onions and cherry tomatoes. Mix well.
- When it is boiling again, dip the meatballs in the sauce and cook for 45 minutes (15 minutes over medium heat and 30 minutes over low heat to simmer).
- 15 minutes before end of cooking, add the pearl onions and cherry tomatoes in the sauce.
Photo credit and inspiration: 196flavors.com
