Moldovan grilled meatballs

Moldovan Parjoale - A Delicacy from Traditional Cuisine

Total preparation time: 1 hour
Preparation time: 30 minutes
Cooking time: 30 minutes
Number of servings: 4-6

Welcome to the world of delicious Moldovan parjoale! These juicy meatballs, full of flavors and textures, are a true symbol of hospitality in many cultures. Although the recipe may vary, the basic ingredients remain the same: minced meat, fresh vegetables, and spices that turn each bite into an explosion of tastes.

Necessary ingredients:
- 500 g pork
- 300 g beef (or veal)
- 100 g dried onion
- 2 bunches of green onions
- 1 bunch of green garlic
- 5 cloves of garlic
- 1 bunch of dill
- 1 bunch of parsley
- 2 red potatoes
- 1 tablespoon sweet paprika
- 250 g white bread
- 200 ml milk
- Salt and pepper, to taste
- Flour, for coating
- 2 eggs

Step-by-step preparation:

1. Preparing the meat: Start by chopping the meat. Use a meat grinder to mince both the pork and beef. For a more intense flavor, grind the meat twice. This technique helps achieve a finer texture, making the parjoale juicier.

2. Preparing the bread: In a bowl, soak the white bread in milk. Ensure it absorbs the liquid well, then squeeze it gently to remove excess milk. The bread will add a pleasant moisture to the mixture.

3. Chopping the vegetables: Finely chop the dried onion, green onions, green garlic, and garlic. You can use an electric chopper to save time. Grate the red potatoes on a large grater, adding a delicate texture.

4. Mixing the ingredients: In a large bowl, combine the minced meat with the squeezed bread, chopped vegetables, dill, parsley, eggs, salt, pepper, and sweet paprika. Mix well with your hands or a wooden spatula, ensuring all ingredients are well incorporated.

5. Shaping the parjoale: Using a spoon, take portions of the meat mixture and form medium-sized meatballs. Coat each parjoale in flour to achieve a crispy crust when cooked.

6. Frying: In a deep frying pan, heat the oil. Once hot, add the parjoale, being careful not to overcrowd them. Fry until golden and crispy on both sides, about 4-5 minutes on each side.

7. Serving: Moldovan parjoale are served hot, alongside creamy sour cream, spicy horseradish, and assorted pickles. A portion of warm polenta is the perfect complement to enjoy this traditional dish.

Useful tips:
- Choosing the meat: Use a combination of pork and beef for a rich flavor. If you prefer a lighter dish, you can use chicken or turkey.
- Fresh vegetables: Use seasonal fresh vegetables for a more vibrant taste. Green onions and green garlic add a note of freshness and natural aroma.
- Variations: You can experiment by adding other spices, such as cumin or coriander, for a different flavor. Additionally, for an extra taste, you can add crumbled feta cheese or grated cheese to the meat mixture.

Nutritional values (per serving):
- Calories: Approximately 350 kcal
- Protein: 25 g
- Fat: 20 g
- Carbohydrates: 30 g

Frequently asked questions:
1. Can I use minced meat from another type of meat?
Yes, you can use lamb or chicken, adjusting the spices according to your preferences.

2. How can I reheat the parjoale?
You can reheat the parjoale in the oven at 180°C for 10-15 minutes or in a pan over low heat.

3. Is it possible to make the parjoale healthier?
Absolutely! You can bake the parjoale instead of frying them or use lean meat and less salt.

In concluding this recipe, remember that Moldovan parjoale are not only a delicious dish but also an opportunity to gather family around the table. Prepare them with love and share them with your loved ones! Enjoy your meal!