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Classic meatballs

Classic meatballs



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And if the meatballs were still being prepared this week, I also started to prepare them;) classic and unhealthy;), but tasty: - *!

  • mixed minced meat (beef + pork) 1000 g,
  • older bread 3 slices,
  • eggs 3 pieces,
  • iodized salt 1 teaspoon,
  • freshly ground pepper powder,
  • paprika 1 tsp,
  • fresh dill 1 link,
  • 4 cloves garlic,
  • fried palm oil

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Classic meatballs:

The bread is soaked in cold water, approx. 3 minutes. The meat is mixed vigorously with eggs, breadcrumbs, iodized salt, pepper, finely chopped dill and paprika. After the composition has been homogenized, meatballs are formed, which are fried in hot oil on both sides. They are served as such hot or cold, in my case, with pea or leek food;)


5 recipes for fasting meatballs easy to make

Meatballs with lentils and buckwheat

Eggplant meatballs

Buns with mushrooms and quinoa

Chickpeas

Cauliflower hook

I also saw at laurel (”Laura's house”) A simple and quick option to do fasting cauliflower meatballs. You can watch the video below to see how he does them.

What kind of fasting (vegan) meatballs do you make? I would like to exchange recipes :) Maybe you can tell me your recipe in the comment and I will try to prepare it and then I will publish it on the blog.


Grandma's meatballs, a classic

Grandma's classic meatballs, made with onions, garlic and carrots. Delicious and very easy to prepare.

  • Irene Arcas
  • Cuisine: Spanish
  • Recipe type: meat
  • Calories: 275
  • Gates: 4
  • Cooking time: 35M
  • Total time: 35M

Ingredients

  • 500 g minced meat, half beef and half pork
  • 2 slices of sliced ​​bread
  • 25g milk
  • 1 Egg
  • Chopped parsley
  • Flour to cover them
  • 1 onion and a half
  • 2 cloves of garlic
  • 1 large carrot
  • 100 g of white wine or beer
  • 400 g of water
  • 1 cube of beef
  • 1 bay leaf
  • Shawl
  • 50 g of olive oil + 4 tablespoons to harden the meatballs

Preparation

In the glass add the sliced ​​bread, a good jet of milk, the egg and beat 10 seconds, progressive speed 5-7.

Add the minced meat, salt, chopped parsley and schedule others 15 seconds, speed 3 or until everything is integrated.

Put chopped onion, garlic cloves, chopped carrot and oil in the glass. Tocam 5 seconds, speed 6. programmer 15 minutes, temperature 120º and spoon speed.

Meanwhile, form the meatballs, pass them through the flour and sauté them with about 4 tablespoons of oil in a deep pot or pan.

When the appliance beeps, add the white wine, water, cube, bay leaf and a teaspoon of flour.

Place the meatballs in the basket, letting the oil from the pot fall into the glass and program 25 minutes, temperature and speed of varom 2.

We take out the basket and serve it. We can grind the sauce if you like it more evenly.

Notes

It can be frozen.
It can be served with rice, french fries, boiled potatoes or puree.


How to make classic Chinese meatballs

"Cockle Meatballs" is one of my favorite dishes since I lived in Shanghai. One of my family's restaurants and I visited Shanghai very often served this dish. I liked this dish, but I often feel that the right version of this Shanghai dish is a little too sweet for most people's tastes. So in my recipe I refused the amount of sugar used, but of course you can adjust this to suit your personal taste.

In the traditional recipe for meatballs, shells are used, not chocolate. However, I tried to find shells this time, so I used fresh roosters. You can use either cockles or mussels, but be aware that the twigs are slightly salty, so I would use less salt or soy sauce in the beef mixture if you decide to use roosters instead of mussels. One thing I would not replace with chocolate or seashells is lambs, because the shape and taste of lambs simply will not be a good match with meatballs.

I tend to soak shells, mussels, cockles and crustaceans, generally in clean cold water for at least 3-4 hours, because the shell of these crustaceans is usually full of sand. I would really eat the seafood as soon as possible, but if you have to keep it remember to cool it in a bowl under a damp cloth or tea towel and use it within 24 hours.

You can blanch some green vegetables, such as bok choy, kale, Kai lan and snowflakes, as well as garnish and place the stuffed green vegetables on the serving plate and place the meatballs on top. This will make the dish look quite nice, but it will also be full of nutrition and also make the taste of the dish a little less rich and heavy.

This recipe can make around 14 meatballs. I didn't make really big chips like Italian meatballs or lion's head meatballs, so with 250g of pork I can make around 14 meatballs. Another cooking tip is to buy 30% pork or beef if you want to make any kind of Chinese meatballs or even stuffed with dumplings or similar dishes. Higher fat meat always tastes better and greatly improves the texture of these dishes. In the past, I used 5%, 10% and 20% pork grain to make both this dish and dumplings and they turned out to be really strong, chewy and devoid of a lot of flavor.


Bacon rolled meatballs & # 8211 an appetizer recipe that is sure to delight everyone

Meatballs rolled in bacon

Meatballs rolled in bacon are a different kind of meatballs, besides the classic ones they do not have garlic but they have a lot of extra ingredients.
Also, the frying style is a very special one.
They are usually served hot with a mashed potato, but can also be used cold on a plate.

Ingredients rolled bacon meatballs:

  • 500 gr minced pork
  • 6 tablespoons milk
  • 2 teaspoons mustard
  • 1 or
  • the core of 2 slices of bread
  • parsley leaves
  • 20 slices of bacon
  • salt pepper

Method of preparation:

We crush the bread crumbs in a plate and pour the milk over it, let it soften a bit and then put the composition over the meat.
In the meat bowl add the egg, the 2 teaspoons of mustard, 1-2 teaspoons of chopped parsley (according to preference), season with salt and pepper.
We take from the dough obtained a little, as much as to give the shape of a medium meatball (neither too big nor too small), more precisely as the bacon strip is rolled the meatball once and a little and we cut the rest of the bacon.
Fry in a pan greased with oil until the bacon is browned on all sides, and then put in the oven for another 10-15 minutes at a temperature of 200 degrees.

Mixture Meatballs and bacon How to roll bacon meatballs Meatballs rolled in bacon before frying Rolled bacon meatballs ready to fry Rolled bacon meatballs fried in a pan Baked meatballs in the oven for another 15 minutes Rolled meatballs in bacon


Minced meat croquette

I should have written Moldovan parjoale because it is a preparation only of them of Moldovans, I hope they are not upset that I did not write this in the title but I said that it is easier for everyone to appear as parjoale.

I can say about them from the start that they are extremely tasty, in fact the parjoals are some bigger meatballs, not long round, very tender and not at all dry, a specialty from Moldova that I really like. They are not simply fried, they are first served with flour and breadcrumbs to have a crispy crust. And to let you know how good they are, I tell you that I ate only once with a friend and they stayed in my mind. How come I haven't done them yet? I just don't think I had a recipe, my girlfriend doesn't cook so I put them aside. But with the thought of making some meatballs some time ago out of lust, I remembered them and thought I should try them. They are excellent, because I had the recipe from a talented blogger, whose recipes always come out right, namely Laura Adamache. I am convinced that you know her too because she is as old as me, only that she was 100% dedicated to the blog and this can be seen, when I chose the service and the blog took second place.

This is less important, the idea is that once tried these parjoals make you do them again because they are actually very good. I fully followed the recipe, which I recommend to you, the only deviation from the rule would be minced meat, the recipe says pork-beef mixture, you can only use pork just like me. And what to do, I must confess, if you notice it's a small visual problem, I used a very dry breadcrumbs and they came out just a little different.

But we don't mind this, parjoals are a dish worth trying, the children were very excited, as well as the husband, it will definitely be repeated

If you ask me what to eat as a side dish, I will answer you first, empty, warm, then I write the official version, namely that I go great with mashed potatoes and pickles.

  • 500g minced pork-beef mixture or as I wrote just pork
  • 1 medium onion
  • 2 cloves of garlic
  • 50g raw potatoes
  • 2 slices of older white bread
  • 2 medium eggs
  • salt
  • pepper
  • dill
  • parsley
  • milk
  • 150 g pesmet
  • 3 tablespoons flour
  • frying oil

Cut the crust into slices of bread and soak them in milk for about 10 minutes.

Put the onion, garlic and potato through the grater with small holes and add them to the minced meat. Add the dill, finely chopped parsley, bread well squeezed with milk, salt, pepper and mix well.

We cover the vessel with a foil and put it in the cold for an hour & # 8230you can keep it even longer but at least an hour.

Mix the breadcrumbs with the flour.

Well, with the wet hand we form the longer meatballs, about 1.5 cm thick. I don't know how big I can write to you, Laura wrote 50-60 grams, I made them in the eyes about enough to fit in my palm.

In a preferably non-stick and thicker pan, heat oil about a finger. We don't have to fry the parjoales in an oil bath like the classic meatballs.

We fry the parjoals in oil, before that we lengthen them a little more because they are fried.

Fry them on the right heat for about 5-6 minutes on each side, until lightly browned, then take them out on an absorbent napkin to drain the excess oil.

We serve them best with bread and mustard :)

They are excellent, very tender, thanks again Laura for the recipe!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Lentil meatballs

Pumpkins and potatoes are recognized as the basic ingredients for vegetable meatballs, but they are not the only ones. If you are fasting or just want to try something new, you can try a recipe meatballs of lentils.

Ingredients you need:

- 400 grams of dried green lentils
- 100 grams of flour
- salt
- pepper
- coriander
- Thyme
- paprika
- oil
- chopped green parsley

The preparation of lentil meatballs is as follows:

First, boil the lentils in a bowl with water and salt for 20-30 minutes. After boiling, drain the water well and set aside three tablespoons of the amount, and pass the rest with a blender or food processor. When the lentil puree is ready, add the flour to give it a greater consistency, and then season it with pepper, coriander and paprika, then add the chopped parsley. From the resulting composition forms meatballs, over which sprinkle the lentils kept whole. Put meatballs fry it in a pan greased with oil and brown them well.
Recipe of meatballs of lentils is suitable for fasting periods, but also for a quick snack or a hearty breakfast.


Two recipes for marinated meatballs

I promised to give you the recipes for the marinated meatballs from my meeting with my Grandmothers on Sunday. Let me keep my word.

600 g pork, 300 g beef, 1 large potato, 2 eggs, salt, pepper. The potato given through the meat mincer, the minced meat as well, is mixed with the eggs and seasoned with salt and pepper. Form the meatballs, flatten them and fry them in oil, turning them from side to side until golden brown. Sauce: 300 grams of tomato paste, 30 ml of vinegar, 50-60 ml of white or red wine, semi-dry, a bay leaf, salt, pepper, a julienned onion. Bottle the onion in a little oil, add the tomato paste stretched with a little water, wine and vinegar, bay leaf, salt and pepper. Put the meatballs in the saucepan with the sauce and let them boil for a quarter of an hour.

600 g pork, 300 g beef, 10 g garlic, 10 g fine salt, a little pepper. Knead the meat well with salt, this will lead to the binding of the meatballs without the need for an egg, breadcrumbs or bread crumbs. Add the finely crushed garlic and knead a little more. Form round meatballs and leave them to cool for half an hour. Fry them in a non-stick pan with a few drops of oil. It is important to brown on the outside, to get taste and color. Sauce: in the fat left by the meatballs, heat a cinnamon stick, a bay leaf, half a teaspoon of cumin seeds, 6-8 beans, 10 black peppercorns. After heating, pour a liter of mashed tomatoes over them. Bring to the boil and place the meatballs in the sauce. Let them simmer for 20 minutes. If you want to make a parsley puree, as I did, boil half a kilogram of parsley in salted water and a cup of sweet cream. Boil half a vanilla bean together with the parsnip. After the parsnip has boiled, pass it through a fine sieve, adding a little of the water in which it boiled. Match the taste with salt. Both today. To be healthy.


Baked poultry breast meatballs

For those born later, I would like to point out that the preparation called "hamburger”Is a kind of smaller hamburger, usually prepared by frying in oil. To those who were ironic that they say “chicory” to their feet, and now they are afraid of being hurt again and say “piftele” (or “pifteluțe” in the name of caress) I remind them that they are in conflict with the Romanian language. As early as 1939, August Scriban said in the “Dictionary of the Romanian language” (Ed. Institute of Graphic Arts “Presa Bună”, 1939): “piftea” - vulgarism [!] Of bad taste. Both the culinary preparation and its name have reached us on the Turkish chain in Turkish, the meatball is Kofta. In the Greeks it became κεφτέ (kefté), and the Bulgarians кюфте (kyufte). Which is to say, no pefté or peftedakia. If you still insist on "piftele", I would ask you to be consistent: don't say Chisinau either!

After this necessary and clarifying introduction on the use of terms, let's go back to our meatballs. Unlike classic meatballs, fried in oil, I preferred to bake them in the oven. Less oil soaked in meatballs, less frying residue, less smoke and smell in the kitchen. I also used leaner meat: chicken breast mixed with Turkey breast. I did not lengthen the composition with bread or breadcrumbs. From the quantities below came out two dozen meatballs.

What do you need?

  • ½ boneless chicken breast (about 250 - 300 g)
  • ¼ boneless turkey breast (about 500 - 600 g)
  • 2 white onions, suitable
  • 4 - 5 cloves of garlic
  • 2 - 3 eggs
  • 1 tablespoon vegetable oil (sunflower or grape seeds) for hardening onions
  • 1 bunch of green parsley
  • 4 - 6 tablespoons breadcrumbs
  • 2 tablespoons white sesame
  • 2 tablespoons black sesame
  • Salt and pepper - to taste.

How do you proceed?

  • Peel an onion and finely chop it, then fry it over medium heat in hot oil until translucent (glassy).
  • Peel a squash, grate it and squeeze the juice
  • Wash the parsley, drain and finely chop
  • Cut the meat into large cubes (2.5 cm), then chop it (either in a food processor or in the mincer)
  • Preheat the oven to 180 ˚C and line a large tray with baking paper
  • In a bowl, mix the minced meat with the fried onion, crushed garlic, chopped parsley and eggs.
  • Match the salt and pepper mixture
  • Shape balls from the composition that you flatten slightly until they take the shape of meatballs (1 cm thick and 5-6 cm in diameter)
  • Pass the meatballs through the breadcrumbs, then through the sesame mixture, then place them in the tray lined with baking paper, without touching each other.
  • Put the tray in the oven for half an hour
  • Turn the meatballs on the opposite side (use a spatula or a wooden spoon) and put the tray in the oven for another half hour.

After a standing hour in the oven they should be done. Break one and taste it.

If they are not done, turn them over again and leave them for another 5-15 minutes, but keep an eye on them!

In addition to the hot meatballs, I also prepared a mashed potato ennobled with broccoli and leeks, I also put a Bordeaux wine (Lussac Saint-Emilion, more precisely), from the barrel on which it was written 2008.

Have fun and see you healthy again!


Veal of meatballs: 3 meatless meat recipes

As you know for sure, meatballs They consist mainly of minced meat balls, which are usually made with beef (especially beef or beef) and sometimes prepared with fish. These balls are mixed with eggs and other spices (including parsley, cumin, garlic.) And become a popular dish in many parts of the world.

Its history seems to go back to 1573, when the historian Luis del Mármol wrote in his book General description of Africa the following: "they sell noodles, almojábanas and meatballs minced with spices and fried in oil". Already at that time meatballs were known exactly by the name we know today.

However, although they are traditionally made with meat or fish, there are also vegan or vegetarian variables, in which these two ingredients (and a few other animals of animal origin, such as eggs) are replaced by natural options.

Those natural options include ingredients such as my, seitan or tofu, which results in delicious, nutritious balls, similar in texture to traditional meatballs, but without a much larger animal origin.


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