Authentic Romanian Meatballs in Tomato Sauce (Chiftele Marinate)

Traditional Romanian meatballs in tomato sauce (Chiftele Marinate) served on a white plate with spaghetti pasta.

Authentic Romanian Meatballs in Tomato Sauce (Chiftele Marinate)

Course: Dinner, Main Course

Cuisine: Eastern European, Romanian, Transylvanian

Diet: Halal, Kosher, Low Lactose

Keyword: chiftele marinate, meatballs with passata, romanian meatballs in tomato sauce, transylvanian meatballs

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 453kcal

Author: Timea

A traditional Transylvanian family recipe for tender beef meatballs simmered in a rich garlic tomato passata sauce. Perfectly seasoned with a touch of mild paprika and served over a comforting bed of pasta.

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Metrics - US Customary

Equipment

1 Frying Pan
1 larger saucepan
1 bowl

Ingredients

For the Meatballs

600 g ground beef mince
½ bunch parsley chopped
50 g Pecorino Romano grated
1 pc egg large size
40 g breadcrumbs
50 ml milk
1.5 teaspoon paprika mild
1 teaspoon garlic granules
1 teaspoon onion granules
1 teaspoon sea salt kosher
1 tsp ground pepper freshly ground

For the Tomato Sauce

50 ml olive oil extra virgin
1 pc onion red, chopped
2 tablespoon tomato puree paste
700 ml tomato passata
1 cup water hot
3 cloves garlic crushed
2 pcs bay leaves dried
1.5 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground
2 teaspoon oregano dried
1 tablespoon sugar

Instructions

Step 1: In a large bowl, combine the beef mince, chopped parsley, grated Pecorino Romano, egg, breadcrumbs, mild paprika, garlic granules, onion granules, sea salt, and black pepper. Mix gently with your hands while adding the milk little by little until a smooth paste forms.
Step 2: Form the seasoned meat mixture into uniform balls roughly the size of a golf ball (yielding about 20 to 25 meatballs total).
Step 3: Heat the olive oil in a non-stick pan over medium-high heat. Fry the meatballs in batches for 1 to 2 minutes on each side just until a golden-brown crust forms. Remove them from the pan and set aside on a plate (they will finish cooking in the sauce).
Step 4: In a larger saucepan, heat two tablespoons of olive oil over medium heat. Sauté the finely chopped red onion until soft and translucent. Stir in the crushed garlic, bay leaves, and half a teaspoon of sea salt.
Step 5: Incorporate the tomato puree, stirring for 1 minute. Add the tomato passata, white sugar, remaining sea salt, ground black pepper, dried oregano, and one cup of hot water. Bring the sauce to a gentle simmer.
Step 6: Submerge the seared meatballs fully into the simmering passata sauce. Cover and let it simmer on low heat for about 30 minutes until the meatballs are cooked through and the sauce reduces into a rich, velvety consistency. Serve hot over a bed of freshly boiled pasta.

Video

Notes

* **The Heritage Twist:** While these meatballs look and taste incredible served over a fresh bed of pasta as pictured, the traditional Transylvanian way to enjoy chiftele marinate is over a mountain of buttery mashed potatoes or steaming hot polenta (mămăligă).
* **Meat Variation:** For an authentic, rustic regional variation, you can replace the ground beef with a 50/50 blend of minced beef and pork mince. The pork adds extra moisture and a lighter bite to the meatballs.
* **Browning is Key:** Do not skip pan-searing the meatballs before adding them to the passata! The crust developed during frying locks in the savory juices and prevents the mince meat from breaking apart or turning mushy during the 30-minute simmer.

Nutrition