Moldovan meatballs

Moldovan Parjoale – A Family Recipe with a Taste of Home

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

If you’ve ever had the chance to enjoy Aunt Viorica’s delicious Moldovan parjoale, you already know that these meatballs are more than just a simple dish – they are a memory, a story, and a joy in every bite. I invite you to prepare this simple and delicious recipe that will bring a touch of tradition to your table.

Essential ingredients:
- 400 g pork (choose a fattier piece for juiciness)
- 400 g beef (I advise using fresh, quality meat)
- 1 large potato (to add a soft and filling texture)
- 1 medium onion (I recommend using white onion for a sweeter taste)
- 6-7 cloves of garlic (for an extra boost of flavor)
- Salt and pepper to taste
- 2 eggs (which help bind the mixture)
- Flour (to coat the parjoale and make them crispy)

Step-by-step instructions:

1. Preparing the meat: Use a meat grinder to grind the pork and beef. Make sure you have an even texture, but don’t grind too finely. This will make the parjoale juicier and tastier.

2. Grating the vegetables: Grate the potato and onion on the small holes of a grater. After grating, put them in a clean cloth and squeeze well to remove excess water. This step is essential to prevent the parjoale from being too wet.

3. Crushing the garlic: Crush the garlic cloves until they form a paste. Fresh garlic adds an unmistakable flavor and is a key ingredient in the Moldovan parjoale recipe.

4. Mixing the ingredients: In a large bowl, combine the ground meat, grated potato and onion, crushed garlic, eggs, salt, and pepper. Mix well with your hands or a spatula until all ingredients are evenly incorporated.

5. Shaping the parjoale: Take a portion of the mixture and form medium-sized meatballs. You can shape them into round or slightly flat forms, depending on your preference. Roll each meatball in flour, ensuring it is well coated – this will help achieve a crispy crust.

6. Frying: In a deep skillet, heat the oil over medium heat. Make sure the oil is hot enough before adding the parjoale to avoid excessive fat absorption. Fry the meatballs on each side for about 5-7 minutes, until they become golden and crispy. After frying, place them on a plate lined with paper towels to absorb any excess oil.

7. Serving: Moldovan parjoale can be served hot or cold. I recommend pairing them with a fresh summer salad or delicious sour cream to balance the flavors.

Variations and useful tips:
- You can add fresh herbs, such as dill or parsley, to the meat mixture for a fresher taste.
- If you like spicy meatballs, you can add a little ground chili pepper to the mixture.
- Experimenting with different types of meat, such as chicken or turkey, can offer a lighter option.

These Moldovan parjoale are easy to prepare and will surely bring joy and satisfaction to your table. Enjoy your meal!