CLASSIC ROMANIAN MEATBALLS IN RICH TOMATO SAUCE — A COMFORTING HOMEMADE FAVORITE

If you’re picky about meatballs like me, you know they’re best enjoyed hot, within 30 minutes of cooking. For leftovers, the best solution is to immediately marinate them in a luscious homemade tomato sauce, allowing the flavors to meld and keeping them tender. This traditional Romanian dish pairs perfectly with creamy mashed potatoes and a sprinkle of fresh parsley for a truly heartwarming meal.

🕒 Prep Time: 20 min

🍳 Cook Time: 30 min
🍽️ Yields: About 20 small meatballs (serves 4)

Ingredients

For the Meatballs:

500 g ground meat (pork or mixed beef and pork)
2 garlic cloves, crushed
1 slice bread (crust removed), soaked in milk and squeezed dry
¼ bunch fresh parsley, chopped
1 egg
Salt and pepper, to taste

For the Tomato Sauce:

250 ml tomato concentrate (bulion)
120 ml chicken broth
2 heaping tablespoons flour
1 onion, finely chopped
1 garlic clove, crushed
1 tsp sugar
1 tsp vinegar
1 bay leaf
¼ tsp dried thyme
Salt and black pepper, to taste
30 g butter
1 tbsp cooking oil

Instructions

1. Make the Meatballs

Combine ground meat, chopped parsley, crushed garlic, beaten egg, soaked bread crumbs, salt, and pepper in a bowl.
With wet hands, shape small meatballs about the size of a walnut.
Heat oil about one finger deep in a frying pan.
Fry meatballs in batches without overcrowding, turning until browned on all sides.
Drain cooked meatballs on paper towels to absorb excess fat.

2. Prepare the Tomato Sauce

In a small saucepan, melt butter with oil over medium heat.
Add finely chopped onion and crushed garlic, sauté until onion softens.
Sprinkle in flour and stir constantly until fully absorbed into the fat.
Gradually whisk in tomato concentrate and chicken broth.
Simmer gently, stirring frequently, until the sauce thickens to a consistency that coats a spoon but still flows easily. Add more broth if it becomes too thick (thickness depends on your tomato concentrate).
Strain the sauce through a fine sieve, pressing the solids to extract maximum flavor.
Return strained sauce to the pan. Add bay leaf, thyme, salt, pepper, sugar, and vinegar.
Simmer on low for 5 minutes. Taste and adjust sweetness or acidity with additional sugar or vinegar as needed.

3. Combine Meatballs and Sauce

Gently place meatballs into the simmering sauce.
Bring to a few gentle bubbles together.
Cover the pan and let rest for 10–15 minutes to allow the flavors to meld and meatballs to absorb the sauce.
Note: Usually, I put about 15 meatballs in the sauce and eat the rest hot with mustard.

4. Serve

Serve meatballs and sauce over creamy mashed potatoes.
Garnish with freshly chopped parsley.
Optionally, add a spoonful of sour cream on the side for extra richness.

💡 Tips

Use fresh bread soaked in milk to keep meatballs tender and juicy.
Don’t overcrowd the pan when frying to ensure even browning.
Straining the sauce creates a smooth, velvety texture.
Adjust sugar and vinegar to balance the sauce’s sweetness and acidity based on your tomato concentrate.
Serve immediately for best texture, but marinating leftovers in sauce preserves flavor beautifully.

🎉 Perfect For

Traditional Romanian family meals
Cozy comfort food dinners
Pairing with mashed potatoes or crusty bread
Preparing ahead and reheating with sauce for next-day enjoyment

📝 Final Thoughts

This classic Romanian meatball recipe highlights the joy of simple, homemade cooking with fresh ingredients and a rich, balanced tomato sauce. Whether eaten fresh or marinated for later, these meatballs deliver warmth and nostalgia in every bite, perfect for family dinners or comforting yourself on any day.