My Health Partner Logo

Chiftele: meatballs in sauce

Chiftele: meatballs in sauceimage
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time70 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromEurope



  • 200 g minced beef
  • 200 g minced lamb
  • ½ onion
  • 1 clove of garlic
  • ½ bunch of dill
  • ½ bunch of parsley
  • 1 large egg, lightly beaten
  • 1 potato
  • 1 carrot
  • 1 stick of celery
  • 1/2 slice bread, soaked in water
  • Salt, pepper
  • 1 pinch of nutmeg
  • 2 tbsp cold water 


  • 1 large fresh onion
  • 1 clove of garlic
  • 3 fresh tomatoes
  • 2 tbsp tomato paste
  • ½ tsp sugar
  • ½ bunch of parsley
  • ½ green pepper
  • ½ red pepper
  • ½ green chili, sliced into rounds
  • 100 mL water 



Grate the potato, carrot, and celery.
In a mincer, mix the meats, the roughly chopped onion, the garlic, the dill, the parsley and the vegetables.
Sprinkle with nutmeg, salt, and pepper.
Mix in the bread, egg, and cold water. Mix by hand.
Refrigerate for 20 minutes.
Make hazelnut-sized balls. To make this easier, run your hands under water regularly.
In an oiled ban, brown the meatballs all over.
Dice the tomatoes finely. They can be peeled beforehand if preferred.
Finely chop and brown the onions.
Add the other ingredients.
When the mixture boils, add the meatballs, simmer for 15 minutes and then on a low heat for 30 minutes. 

Proteins (g) Carbohydrates (g) Sugars (g) Lipids (g) Saturated fatty acids (g) Omega
3 (g)
Fibers (g) Sodium (mg)
381,4 32,5 21,4 9,8 17,0 6,5 0,1 5,3 284,1

The nutritionist's advice

Meatballs are a typical Eastern European dish. They can be made from minced leftover meat to reduce wastage.