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Meatballs

Meatballs

  • 1/2 kg of minced pork
  • 1 or
  • 1 slice of bread soaked in milk
  • 1 potato
  • 1 carrot
  • 4 cloves garlic
  • 1 onion
  • dill
  • flour
  • salt pepper

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Meatballs:

We prepare in a bowl the minced meat, together with the egg, the grated and drained potato and the bread soaked in milk and also squeezed (without peel). The grated carrot and finely chopped onion are hardened a little. Separately we make the garlic, grind it finely and beat it like a mujdei. Mix all together and add salt, pepper and dill. Make balls and put them in flour and then put them in hot oil, in a cauldron. Fry on both sides, then remove on a napkin to absorb excess oil.


3 unique meatball recipes that you must try

Certainly each of us, those who cook more or less, has his favorite recipe for meatballs that he uses most of the time. Of course, when you are waiting for guests and you have little time, experiments are not welcome and the most often prepared meatballs help you repeatedly.

When you have free time and good mood, we urge you to try new recipes. We have prepared 3 original recipes that are worth trying. You will make a successful combination of meat, cheese, basil and capers, fish meatballs with green pea filling and you will learn the skills to prepare turkey meatballs with mozzarella and olives.

1. BEEFS WITH CHEESE, BASIL AND CAPERS

If you want to prepare juicy and appetizing meatballs, then you need to make a Mediterranean combination of mozzarella, green basil and pickled capers. Depending on your tastes and preferences, you can replace mozzarella with any cheese, and capers - with pickles.

ingredients

- 300 g of minced beef

Method of preparation

1. Cut the mozzarella into cubes, finely chop the basil.

2. Mix the minced meat with the egg, add the basil and season to taste.

3. To prevent the mince from sticking to your fingers, soak them in water and form 4-5 meatballs, then add a cube of mozzarella and a few capers in the middle - they should be inside.

4. Heat the pan and fry the meatballs on both sides until golden brown.

2. FISH MEATS FILLED WITH GREEN PEAS

These diet fish meatballs can be prepared from the fillet of any white fish - hake, pollock or cod.

ingredients

- 700 g of white fish fillets

- 200 g of fresh or frozen green peas

- 2 slices of crushed white bread

- 1 glass of ground white breadcrumbs

Method of preparation

1. Thaw the fish fillet, cut it into pieces and choose the bones.

2. Put the bread in the milk and let it soak for a few minutes.

3. Pass through the mincer: the fish, the breadcrumbs and half of the onion, add the egg and season to taste.

4. Finely chop the other half of the onion and fry it.

5. Thaw the peas and grind them together with the fried onion with a blender.

6. Combine the mixture obtained with the yolk and season with salt and pepper.

7. With wet hands, chop the meatballs, put a little filling inside, roll them in breadcrumbs and fry them on both sides for a few minutes until golden brown.

8. Serve the meatballs with rice or boiled potatoes.

3. TURKEY MUSHROOMS WITH OLIVE AND CHEESE

We will give the turkey meatballs an Italian taste with the help of mozzarella and olive filling. An excellent garnish for meatballs will be pasta or vegetable salad.

ingredients

- 75 g of pitted olives

Method of preparation

1. Pass the turkey fillet and onion through the mincer.

2. Mix the mince with egg, salt and pepper.

3. Combine the chopped olives and mozzarella in another bowl.

4. With wet hands form dough cakes, put the olive and mozzarella filling inside.

5. Form the meatballs, roll them in flour and fry them on both sides until golden brown.


Meatballs with celery and carrot

When we talk about meatballs, we first think of minced meat. But I like the news especially in the kitchen and sometimes I do.

When we talk about meatballs, we first think of minced meat. But I like the novelties especially in the kitchen and sometimes I make some kind of meatless meatballs. They are light, good meatballs and can be eaten as an entree, main course or side dish to meat or fish dishes or steaks.

what we need:

1 small celery
2 carrots
1 or
3-4 cloves of garlic
salt pepper

for frying 4-5 tablespoons oil

How do we proceed:

Well, everyone would start by cleaning the vegetables. We do the same, so as not to contradict the unwritten rules of the kitchen. So we clean the vegetables and grate them on the smaller side. I only use carrots and celery because that's what princesses want, but you can also add potatoes, zucchini, onions, etc., according to everyone's taste and equipment.
We also clean the garlic and crush it well with a little salt until the water comes out of it. Put it over the grated vegetables, add the egg (without the shell of course), salt and pepper and mix everything. If you have dill or parsley in the house you can put if not, overlook like me.
And so in a hurry I finished making the mixture.
We now heat the oil in a pan and start to form the meatballs and send them to the frying pan. We don't need to give them egg or flour, we just wet our hands with cold water and that's it. We fry them nicely on both sides and after frying we store them in a bowl as far away from the eyes of the curious so that there are at least a few left to put on the table.

Recipes for potato meatballs. With cheese, with fish, from sweet potatoes, à la Radu Anton Roman. Delicious!

The entrees can be hot or cold and are meant to whet the appetite (although sometimes when they are too “rich” and the diners are too hungry, the effect is the opposite and the den “kills” the meal…) for the main course (s) that follow.

If in our country it is customary for the entree to be served at festive meals for weddings, baptisms or holidays, in countries like Spain, Portugal or France, it is a dish assumed and consumed on any occasion, daily.

Meatballs of potatoes, caressed "meatballs" , are, as we said and as we all know, an easy to prepare entree, with cheap ingredients and delicious taste, even if they are not very common in the menus of our restaurants.

recipes culinary for meatballs potatoes there are obviously many, depending on the geographical region of the country where the chef cooks and his origin! Simple, only from potatoes, with well-fried onions, caramelized, only hardened or raw, with many greens or not at all, with sweet cheese, “cow”, with telemea, with tuna, with corn, the variants are multiple.


Tuna Meatballs recipe with potatoes and mushrooms

I can tell you about today's meatballs that they turned out really good. I prepared them with what I found in the fridge: olives, mushrooms, pickles. And I chose to cook them in the oven, placed in muffin tins.

They are served simple, with just a little lemon juice, but they are also served with various sauces: tomatoes, garlic, etc.

I saw somewhere a recipe for garlic sauce with walnuts, which I think is special and which I will test soon.

* Remember that I am waiting for you every day with many recipes, new ideas and many other news and so on facebook page

* You can also sign up for Recipes group of all kinds

And on the group you will be able to upload your recipes with inspired dishes from the blog. We will be able to discuss menus, food recipes and much more.

To see the recipe in pictures during cooking, go to photo gallery From lower!


Tuna meatballs recipe with potatoes and mushrooms

I can tell you about today's meatballs that they turned out really good. I prepared them with what I found in the fridge: olives, mushrooms, pickles. And I chose to cook them in the oven, placed in muffin tins.

They are served simple, with just a little lemon juice, but they are also served with various sauces: tomatoes, garlic, etc.

I saw somewhere a recipe for garlic sauce with nuts, which I think is special and which I will test soon.

* Remember that I am waiting for you every day with many recipes, new ideas and many other news and so on facebook page

* You can also sign up for Recipes group of all kinds

And in the group you will be able to upload your recipes with inspired dishes from the blog. We will be able to discuss menus, food recipes and much more.

To see the recipe in pictures during cooking, go to photo gallery From lower!


Pumpkin meatballs

If you try to eat as little meat as possible, then replace it with a portion of pumpkin meatballs, made from fresh and filling vegetables. Below we tell you how to prepare with a minimum of effort the tastiest vegetable meatballs.

Recipe pumpkin meatballs:

When you want to give up meat dishes for a day, but you want to replace them with filling foods, the recipe for pumpkin meatballs is the best solution. The meatballs are prepared immediately, and the taste is really delicious. Here are the steps to follow for the best pumpkin meatballs.

1. Put the zucchini on a large grater and set aside for 5-10 minutes to leave the water. Drain well and then mix with finely chopped parsley, grated telemeau, flour, finely chopped green onions and beaten eggs.

2. It matches the taste of pepper, but not salt because the cheese is already salty. With a spoon, take the dough and form the meatballs, then put them in the pan with hot oil.

The pumpkin meatballs are ready when they are browned on both sides. Remove on paper towels to drain excess oil.


Meat meatballs

Fried pork meatballs, my mother's recipe

Pork meatballs, how wonderful will this dish with childhood taste sound? I tell you that the delicious meatballs with minced pork, fried, not cooked, have been my favorites since I was only a few years old. Mommy makes some pork meatballs so fluffy and tasty, hard to resist. That's why I always make my mother's meatball recipe, I didn't feel the need to change anything with her all these years.

When I was little and I allowed myself to eat as many pork meatballs as I wanted (as a child I used to call them pork meatballs, not meatballs), I always liked to have a portion of mashed potatoes on my plate, I loved to soak them in it. Even now I don't refuse a portion of puree next to them, but more often I eat them with seasonal salad, maybe a small piece of wholemeal bread and necessarily with hot mustard.

I like to eat them hot, but even after they cool they are wonderful. I used to make a wonderful sandwich with cold pork meatballs. I greased two slices of bread with mustard, cut 2 meatballs in half and put them between the slices of bread. We also throw a piece of Telemea cheese in the sandwich, because I was a child and I don't necessarily take calories into account. Try the sandwich with meatballs, with or without cheese, it is very tasty. My mouth watered, what more!

For some fluffy and tasty meatballs, we need a quality pork. Don't buy minced meat from the store, it's really not worth it, I had some unpleasant events with it. I bought a piece of pork meat, chopped it at home and some amazing meatballs came out.

The meatball recipe is not complicated at all, here's how my mom makes them and how I've been making them for years and years.

Pork meatballs & # 8211 Ingredients (20-22 meatballs)

  • 600 g minced pork
  • 2 medium eggs
  • 2 slices of dry white bread (about 100 g) soaked in milk
  • 2 cloves of garlic
  • 1 small white / yellow onion (about 75 g after cleaning and chopping)
  • 1 teaspoon grated salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon dried thyme
  • flour for rolling meatballs
  • sunflower oil for frying

Pork meatballs & # 8211 Preparation

  • Put the slices of bread in a deep bowl and cover them with milk. Let them soften for about 10 minutes.
  • While the slices of bread soften, chop the meat and put it in a bowl. Add eggs, garlic cloves and onions, grated with small holes, dill, parsley, thyme, salt and pepper.
  • Add the slices of bread, squeezed very well, and knead the meat until you get a well-bound composition.

  • Cover the bowl with food-grade plastic wrap and refrigerate for 30 minutes. In this way, the meat will borrow the aroma of spices, and the meatballs will be very tasty.
  • After resting, with our hands constantly wet, we form small meatballs, about the size of a walnut. We roll them in flour and place them on a wooden chopper.

  • Heat the oil in a non-stick pan (put oil in the pan for about two fingers). Remove the excess flour from the meatballs, flatten them a little (the meatballs will swell during frying, so it is advisable to flatten them a little before putting them in the pan).

  • After they have browned, take them out on a plate lined with absorbent paper.
  • We serve these delicious meatballs, hot or cold. They are excellent and very fluffy!

If you like meatballs, click on the picture below for more recipes! Chicken meatballs, fish meatballs, quail egg meatballs, all are waiting for you to try them!


Mustard: types, nutrients and their health benefits - Nutrition facts - 2021

Are you trying to tell the names of the vegetables? It must be a lot, right? Yes, so is the type of mustard. This vegetable, which is very easy to find in supermarkets or traditional markets, proves to be very beneficial. Are you curious about this vegetable? Find out more about the types, the nutrients they contain and their benefits for the body if you eat the following vegetables.


Marinated meatballs, mother-of-pearl recipe, ingredients:

  • 500 grams of minced meat, I prefer leaner meat
  • 100 grams of white bread, without crust
  • 4 cloves of garlic
  • 1 whole egg, pepper
  • 1 tablespoon flour
  • 1 bunch of green parsley
  • 2 tablespoons frying oil

tomato sauce:

  • 1 kg. of fresh, scalded and peeled tomatoes or 500 ml. of thicker tomato broth, or 1 can of 400 grams of tomatoes in mashed broth
  • 1 small onion
  • 1 tablespoon oil
  • 1 bay leaf
  • 1 tablespoon grated sugar
  • salt pepper
  • a few branches of thyme

Preparation of tomato sauce:

1. The first time, I usually make tomato sauce: chop the onion, heat the oil in a saucepan and cook the onion with a pinch of salt from the beginning, so that it melts rather than frys. When the onion has softened, add the diced tomatoes / broth / canned tomatoes, bay leaf and a few sprigs of thyme.


2. Boil everything on low heat for about 10 minutes. Finally, remove the bay leaf and thyme and the sauce can pass through a sieve or can be passed with a hand blender (if desired, some like a more rustic consistency). Adjust the consistency of the sauce by adding a little hot water if necessary, bring it back to the boil and add the sugar, salt and pepper so as to obtain a balanced sour / sweet / salty / spicy taste. Leave the sauce aside until the meatballs are ready.

Marinated meatballs, preparation, frying and finishing the preparation in tomato sauce:

1. Pass the meat through the mincer (if you have not already bought minced meat) and prepare all the ingredients.

2. Soak the bread in cold water for a few seconds, then squeeze well and pass it through the mincer (or crush it with your hands). Garlic can be crushed, grated through a fine grater or passed through the machine. Add the wet and crushed bread and garlic over the meat.

3. Add the chopped parsley and the whole egg, salt and pepper to taste, then knead the meat well, obtaining a paste as homogeneous as possible.

4. With wet hands, take small lumps of meat and form balls about the size of a ping pong ball, which are rolled in flour.

6. Heat the two tablespoons of oil in an oven-resistant pan and quickly brown the meatballs on all sides, without insisting that they be completely cooked. Meanwhile, turn on the oven and heat to 190 degrees Celsius. As the meatballs lightly brown, remove to absorbent kitchen paper.

Other meatball recipes:

Meatballs in mustard and cream sauce

Meatballs in basil-flavored tomato sauce

7. Finally, with an absorbent kitchen paper towel, lightly dab the pan, removing any traces of fat, but keeping the delicious traces of steak that have adhered to its bottom. Put the meatballs back in the pan and pour the sauce on top. Optionally, you can add aromatic herbs to taste (I also added thyme, lemon and bay thyme, but basil works very well).

8. Put the pan in the oven, covered with a lid, for 25 minutes, then uncover and keep the marinated meatballs in the oven for another 5-7 minutes, until lightly browned on top.

How to serve marinated meatballs?

According to my and my family's taste, these marinated meatballs go best with mashed potatoes, but I think they would go just as well with some pasta or even plain boiled rice. The tender meatballs, served hot, sprinkled with plenty of tomato sauce and puree with & # 8230 A delicious dish. Great appetite!


Lentil meatballs

Today I'm going to show you how I make lentil meatballs. A dish that you can serve as you want, when you want. You can eat them cold, along with other entrees: put them on a salad leaf and sprinkle them with a mustard sauce. You can also eat them hot, with low white cabbage, caramelized red cabbage or with a leek dish. Or season them more (smoked paprika or cumin), shape them bigger, cook them in the oven or in the pan and you will get tasty meatballs for burgers. Or find the combination you like!

In addition to being very tasty, lentils also have many properties that I wrote about here. Also in this article you will find cooking instructions.

Let's see together what are the steps to get delicious lentil meatballs.

What we need:

  • 300 gr green lentils
  • an onion
  • a carrot
  • two cloves of garlic
  • 300 gr mushrooms (optional)
  • 5- 6 tablespoons breadcrumbs
  • salt, pepper to taste
  • a teaspoon of thyme
  • 50 gr walnut.

How is it prepared:

Boil the lentils. Meanwhile, cut the onion into small pieces and fry it in a little olive oil. Add the grated carrot and mushrooms.

We cook the vegetables for a few minutes.

When the lentils are cooked, drain them and add the composition of vegetables, nuts and spices.

Stir and put the breadcrumbs.

Form the meatballs and put them in the pan. Put the tray in the preheated oven at 180 gr C, for about 10 minutes.

Remove the meatballs from the oven and leave them to cool a bit. These are soft after baking, but we do not have to worry, because they will harden with cooling.

If you prefer, you can fry the meatballs in the pan with a little olive oil, instead of cooking them in the oven 9 they are delicious anyway you would prepare them).

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