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Chiftele: Meatballs in Tomato Sauce

Chiftele: Meatballs in Tomato Sauceimage
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time70 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromEurope



  • 200g minced beef
  • 200g 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 ( or a tin of chopped tomatoes)
  • 2 tbsp tomato paste
  • ½ tsp sugar
  • ½ bunch of parsley
  • ½ green pepper
  • ½ red pepper
  • ½ green chili, sliced into rounds
  • 100ml water 


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

Energy Protein Total Carbohydrate Sugar Fibre Total fat Saturated fat Sodium
381.4 Kcal 32.5g 21.4g 9.8g 5.3g 17.0g 6.5g 284.1mg

The nutritionist's advice

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