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Chiftele in smantana cu marar is a quintessential Romanian dinner - pan-fried pork meatballs finished in a silky sour cream and dill sauce that is one of the most characteristic flavor combinations in the national cuisine. The meatballs are kept tender by bread soaked in milk worked into the meat mixture, while the egg and diced onion bind and flavor the mixture throughout. The sauce is built in the same pan after frying, using the browned bits as a base, enriched with chicken broth and finished with thick sour cream and generous amounts of fresh dill. Serve over fluffy mashed potatoes or steamed rice to absorb the abundant, fragrant sauce.
Prep
25 min
Cook
35 min
Total
60 min
Servings
4 srv
Difficulty
Medium
Calories
440 kcal
For 4 serving(s)
Per serving
Soak the white bread crumb in cold water or milk for 5 minutes until soft, then squeeze out all the liquid.
Combine the ground pork with the soaked bread, egg, finely chopped onion, crushed garlic, salt, and black pepper. Mix vigorously by hand until smooth and well-combined.
Shape the meat mixture into round meatballs about 4cm in diameter. Roll lightly in flour to coat.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the meatballs in batches, turning gently, for 6-8 minutes until golden brown on all sides. Remove and set aside.
In the same skillet, pour off most of the oil. Add the chicken broth and scrape up any browned bits. Add the sour cream and stir to combine into a smooth sauce over low heat.
Return the meatballs to the pan, coating them in the sauce. Simmer gently for 5 minutes. Scatter generously with fresh dill and serve immediately.
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