Our dear friend Adrianna, whose lens is often behind the pretty herb images on our website, is also a fantastic cook. Every now and then, she will show up at a recipe shooting, proposing new favorite dishes for the Journal. Inspired by the Romanian Chiftele, these juicy meatballs are the most recent dish she has contributed. While making this recipe, we recommend having some flour on the side in case the balls get too sticky or hard to manage. Keeping the mixture in the fridge for about an hour before forming the balls will also help them get more solid.