Chiftele (Romanian Meatballs)

Peel potato and grate it. Take the grated potato in your hands or in a cheesecloth or dish towel and squeeze out as much excess water as possible. Grate and press the water out of the carrot as well.

Heat vegetable oil in a skillet over medium heat. Add onions, garlic, potato and onion and saute until tender, approximately 5–7 minutes. Let mixture cool.

In a large bowl, add onion-potato mixture, ground meat, egg, breadcrumbs, salt, pepper, parsley and dill. Using your hands or a large spoon, mix everything well.

Form mixture into balls, approximately the size of a large walnut. Flatten balls into small patties.

Add oil to a large skillet and fry the meatballs, 3–4 minutes each side, until golden brown. Serve immediately.