Serve with potatoes purée



* 500 g ground pork
* 500 g finely chopped onions
* 2 eggs
* 100 ml oil
* 6 slices white bread
* 1 head garlic (minced)
* salt and pepper to taste
* 1 bunch parsley
* 1 bunch dillweed (chopped)


Combine, in a bowl, the ground pork, the onion (sauteed in oil till translucent), the eggs, the bread (after soaking it in water and squeeaing it dry), and the rest of the ingredients. Chill this mixture in the fridge for about 1 hour. Then, with a spoon, you take a bit of this mixture at a time and shape it in your hands into a spherical or elliptical ball, and dredge it through flour. Fry this in oil. You should change the oil after frying about 30 meatballs. The meatballs are very good both warm and cold, as they are very soft and fluffy. Serve with potatoes purée and pickles on the side.

(The Romanian name of the dish: Chiftelute)