Moldovan Beef Meatballs with Garlic Sauce

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 slices of bread, soaked in milk 2 slices of bread, soaked in milk
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 eggs 2 eggs
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• Garlic Sauce: Garlic Sauce:
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (9g saturated)
• Carbohydrates: 10g (2g sugars)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, minced garlic, soaked bread, parsley, dill, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Beat the eggs in a separate bowl and add them to the meat mixture. Mix thoroughly to combine.
3. 3.
   Shape the mixture into small meatballs, approximately 2 inches in diameter.
4. 4.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes.
5. 5.
   Remove the meatballs from the skillet and set aside.
6. 6.
   In the same skillet, add the minced garlic for the garlic sauce and sauté until fragrant.
7. 7.
   Reduce the heat to low and stir in the sour cream and lemon juice. Season with salt and pepper to taste.
8. 8.
   Return the meatballs to the skillet and simmer in the garlic sauce for an additional 5 minutes, allowing the flavors to meld together.
9. 9.
   Serve the Pârjoale hot with the garlic sauce, accompanied by mashed potatoes or crusty bread.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. Make sure to handle raw meat with clean hands and cook it thoroughly to ensure food safety.
• Onion — Finely chop the onion to ensure it blends well with the meat mixture.
• Garlic — Freshly minced garlic adds a robust flavor to the meatballs and the garlic sauce. Use a garlic press or finely mince the garlic cloves.
• Bread — Soak the bread slices in milk until they become soft. Squeeze out any excess liquid before adding them to the meat mixture.
• Sour cream — Opt for full-fat sour cream for a creamier and richer garlic sauce.

Tips & Tricks

• For a twist, you can add grated cheese to the meat mixture for extra flavor.
• If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the meat mixture.
• To make the meatballs juicier, you can add a tablespoon of milk to the meat mixture.
• If you don't have sour cream for the garlic sauce, you can substitute it with Greek yogurt.
• Leftover meatballs can be refrigerated and enjoyed the next day, either reheated or cold.

Serving advice

Serve the Pârjoale hot, spooning the garlic sauce generously over the meatballs. Garnish with fresh parsley or dill for an added touch of freshness. Accompany the dish with a side of creamy mashed potatoes or crusty bread to soak up the flavorful garlic sauce.

Presentation advice

Arrange the Pârjoale on a platter, placing the meatballs in a neat row. Drizzle the garlic sauce over the meatballs, allowing it to cascade down the sides. Sprinkle some chopped parsley or dill on top for a pop of color. Serve with the side dish and bread on separate plates for an elegant presentation.