Meatballs (Chiftele) from Romania

• • 1 kilo ground pork
• • 1 medium potato
• • 1 small carrot
• • 3 cloves garlic, finely chopped
• • 2 eggs
• • 2 large slices of stale bread with the crust
• • 2 teaspoons vegetable stock granules
• • 1½–2 teaspoons salt (depending on the stock)
• • 1 level teaspoon freshly ground pepper

For Frying

• • oil

1. 1. Soak the bread in a little water until it softens well, and squeeze out the excess moisture very thoroughly so that no dampness remains.
2. 2. Rinse the potato and the carrot. Peel them and grate them on the fine side of the grater, then squeeze them out very well.
3. 3. In a large bowl, place the ground meat and all the remaining ingredients. Knead well with your hands for 3–4 minutes until the mixture is homogeneous and fluffy.
4. 4. If you have time, let the mixture rest in the refrigerator for 15–20 minutes. Shape into small meatballs the size of a walnut.
5. 5. Heat plenty of oil in a frying pan over medium heat, enough to cover the meatballs about 2/3 of the way up. Fry the meatballs until they are evenly golden brown on all sides and cooked through inside. Turn them gently with two forks. Remove them onto absorbent paper and serve hot.