Chifteluțe marinate (marinated Romanian meatballs)

Instructions

1. Finely grate the onion and crush the garlic, then squeeze them in a cloth to remove the excess water.
2. In a large bowl, mix the minced meat with the onion, garlic, parsley, salt, pepper, paprika and thyme.
3. Add the bicarbonate dissolved in the sparkling water and knead for 3 to 4 minutes until you have a smooth, elastic paste.
4. Shape small elongated meatballs about 4 cm long, lightly wetting your hands so they don't stick.
5. Make the marinade by whisking the olive oil, lemon juice, paprika and crushed garlic, then coat the meatballs in it.
6. Cover and refrigerate for at least 2 hours, ideally overnight, so the flavours soak in.
7. Heat the oil in a pan over medium-high heat and brown the chifteluțe on all sides, about 12 to 15 minutes, until cooked through.
8. Serve hot with mustard, potatoes and a green salad.