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Meatballs

Meatballs


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At the request of my son, the village of Moldovan parjoals, I made meatballs "like in the capital" as I used to "know" Moldova. With warm bread on the hearth they were a treat.

  • 500g minced meat mixture
  • 2 eggs
  • 3 slices of bread
  • 1 large onion
  • 1 dill connection
  • 2 tablespoons flour
  • oil
  • salt
  • pepper

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Meatballs:

The bread is soaked in water and squeezed well.

Peel an onion and grate it.

Finely chop the dill.

In a bowl, mix the ingredients (less flour) with the 2 eggs.

Add salt and pepper to taste.

Put in the fridge for 30 minutes to blend the flavors.

With floured hands it is formed meatballs.

Meatballs fry in hot oil on both sides over medium heat.

When they are browned, remove them on absorbent paper.

Meatballs good hot or cold, simple with mustard, or with garnish and pickles.

We served meatballs with hot bread and mustard.

Good appetite!

Tips sites

1

you can add in the composition of meatballs and chopped green parsley


Falafel & # 8211 chickpea meatballs

As I said earlier, the time has come for them and without any false modesty I am sorry that I have done so little. These meatballs are consumed throughout the Middle East and are made from walnuts or beans or combined. On the street, they are served in the “pocket” of a stick with salads, vegetables and tahini sauce or tahini mayonnaise as I like to call it.

The chickpeas must be left in cold water for more than 16 hours, then ground and mixed with spices, flour and baking soda, not baking powder, yeast or other loosens. It is never made from boiled chickpeas and is not ground too hard.

For me, I can say that they are the best vegan meatballs I have ever eaten and if I think about it, I think I would replace the meat ones.

So I invite you to stay by the list of ingredients, but also the simple way of preparation.

For many other fasting recipes, go to the fasting recipes section, click here or on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 250 g raw chickpeas
  • 3 bundles of parsley
  • 3-4 cloves of garlic
  • 200 g yellow onion
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • Salt and pepper to taste
  • 50-60 g of white flour
  • Frying oil

Method of preparation:

Wash the parsley, drain it well of excess water and chop it coarsely.

Peel the onion and garlic, finely chop them.

Put the chickpeas hydrated in cold water for at least 16 (preferably 24) hours and leave them at room temperature.

After the hydration time has elapsed, we drain it well through a sieve and put it in a food processor together with the rest of the ingredients, less the flour and oil.

We mix by pulsation until we obtain a composition similar to raw quinoa. We check the taste. Do not mix to make a paste because you will no longer have a beautiful texture or color. Incorporate the flour and let it cool for half an hour.

After the time spent in the refrigerator, divide the composition into balls, give them the desired size and fry them in an oil bath at a temperature of 175 degrees until they turn brown on the outside.

Serve with salad and mayonnaise of tahini and garnish of baked potatoes or rice or simply with salad.


POST FIGURES

If you want to fast or just eat lighter, this fasting meatball recipe is the perfect solution. See below how to make the best fasting meatballs.

Step meatball recipe, step by step:

The potatoes for these fasting meatballs are cleaned and boiled. Separately, boil the rice. Cook the chopped onion a little.

Use quality potatoes for these fasting meatballs

Drain the boiled potatoes, pass them and mix them with the boiled rice, the hardened onion, the chopped parsley and the mushrooms given through the mincer. Add paprika, salt and pepper.

From the resulting composition are made meatballs that are given through flour and fried in hot oil. These fasting meatballs are served hot.

3 / 5 - 40 Review (s)

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.


41 Recipes for Meatballs, Omelettes and Cold Appetizers

That's why this collection of recipes for festive appetizers, but not only.

These recipes are not like all the others that can be found in books or on the net. These are bold recipes, simple, practical, economical and very handy.

Like the other 5 recipe books in the series 41 Practical Recipes by Cristina G., and this book contains more than 41 recipes - 46 more precisely.

Here are just a few examples of what you'll find on these pages:
Recommendations, useful tips and valuable ideasCold appetizer recipesFestive appetizer recipesMeatball meat recipesOmelette recipes with potatoesSpinach omelette recipesSalted cake recipesRecipes for gluten intolerant (celiac)Fasting recipes for vegans and vegetarians as wellMushroom recipesChicken recipesRice recipesRecipes with pumpkinFasting recipesWeight loss recipes, dietaryAsian recipesItalian recipesQuick recipesEconomic recipesDare recipesOriginal and non-conformist recipes
For more appetizer recipes with or without fruit ingredients visit:
retetedecristinag.blogspot.comreteteindraznete.blogspot.comretetestravechi.blogspot.comaperitivesimple.blogspot.combucatevegane.blogspot.comretetesub30deminute.blogspot.com
Do you have all the cookbooks from the 41 series of Practical and Simple Recipes by Cristina G.?
41 Sweet and Salty Holiday Recipes41 Practical and Simple Borscht Recipes41 Sweet and Salty Fasting Recipes41 Gluten Free Recipes41 Meat Recipes, Omelettes, and Appetizers Recipes41 Pancake Recipes, Checks, Cakes and Miscellaneous Sweets25 Potatoes - Gluten-Free Vegan Starters 25 Quick Rice Recipes - Gluten-Free Starters
Are you interested in Grandma's Recipes and old traditions?

Cristina G. has published the largest collection of authentic Romanian recipes in 5 volumes:
Grandma's Recipes Learned from Mom - Volume I - Salty Grandma's Recipes Learned from Mom - Volume II - SweetsMother's Recipes Learned from Mom - Volume III - Preparing the Ignat PorkMother's Recipes Learned from Mom - Volume IV to Mother - Volume V


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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Meat meatballs

Fried pork meatballs, my mother's recipe

Pork meatballs, how wonderful will this childhood-flavored dish 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 chops as I wanted (as a child I used to call them pork chops, 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

  • We 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, we 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!


The secret of the tastiest meatballs is simple! Lots of penny meatballs!

The tastiest chicken meatballs - fluffy and juicy. And the secret ingredient is quite simple!

INGREDIENT:

& # 8211 1-2 tablespoons dill or parsley

& # 8211 1 teaspoon paprika - optional

& # 8211 3 tablespoons flour or breadcrumbs - for breadcrumbs.

METHOD OF PREPARATION:

1. Pour milk over the slices of bread and leave for 10 minutes.

2. In the blender bowl, add onion and garlic, chop them, add the drained bread and grind again until you get a homogeneous composition.

3. Transfer the composition to the bowl with minced meat, add chopped greens, mayonnaise, salt, black pepper, paprika and, the main secret ingredient, cheese given through the small grater. Mix the mince very well.

4. Shape the meatballs, pass them through the pan, shake off the excess flour so that they do not burn during frying, and fry them on a hot pan with oil, over medium heat, until they are nicely browned on both sides.

5. At the end, you can add a little water and cook them for a few more minutes under the lid.

These meatballs are incredibly tasty! So fluffy, rosy and very juicy. It will be hard to stop after one, only one hand stretches for an extra portion! And with a mashed potato you can serve them even on the festive table.


The secret of the tastiest meatballs is simple! Lots of penny meatballs!

The tastiest chicken meatballs - fluffy and juicy. And the secret ingredient is quite simple!

INGREDIENT:

& # 8211 1-2 tablespoons dill or parsley

& # 8211 1 teaspoon paprika - optional

& # 8211 3 tablespoons flour or breadcrumbs - for breadcrumbs.

METHOD OF PREPARATION:

1. Pour milk over the slices of bread and leave for 10 minutes.

2. In the blender bowl, add onion and garlic, chop them, add the drained bread and grind again until you get a homogeneous composition.

3. Transfer the composition to the bowl with minced meat, add chopped greens, mayonnaise, salt, black pepper, paprika and, the main secret ingredient, cheese given through the small grater. Mix the mince very well.

4. Shape the meatballs, pass them through the pan, shake off the excess flour so that they do not burn during frying, and fry them on a hot pan with oil, over medium heat, until they are nicely browned on both sides.

5. At the end, you can add a little water and cook them for a few more minutes under the lid.

These meatballs are incredibly tasty! So fluffy, rosy and very juicy. It will be hard to stop after one, the only hand stretches for an extra portion! And with a mashed potato you can even serve them on the festive table.


Falafel - Chickpea Meatballs

I never ate falafel, my curiosity tried what was right, but I was not sure of success. Now you gave me the confidence to try, but without an egg, to be fasting.
PS. To shorten the soaking time of the chickpeas you can put them with hot water.
CLAUDE

I suffered the same with falafel, but in the end I put an egg in it! : D I don't hit my head with dry chickpeas, it's easier with canned chickpeas :)

I tried most of the recipes and to my surprise they really succeeded! I would be happy if you would publish some oriental recipes

Maria, in a normal world, we should be surprised when we do NOT get the recipes found on culinary blogs :) But, unfortunately, many recipes are written in a hurry, just to be in number (to generate as many money). In general, I avoid oriental recipes because of the exotic ingredients, but I will try to publish some more accessible to Romanians. For starters, I recommend you try an almost Romanian oriental recipe: suberek :)

Falafel without coriander is like hot and awakened beer.

Thanks for the advice, I didn't think coriander was that important. However, it is listed with the ingredients of the recipe and I even specified that it must be put in the falafel. But at least I found out now that I like hot and awakened beer, because I liked falafel even without coriander :))

I have cooked falafel many times. I recommend using dry chickpeas, soaked overnight, this will give a coarser texture. It should not be ground too much. It does not use cumin but Turkish cumin which, although it looks the same, has a completely different flavor. In English it is called cummin, and in the East it is also called "quotghira" (Urdu, Hindi, Persian) and is widely used in Indian, Arabic and Mexican cuisine.
Falafel is served with lettuce, tomatoes and necessarily a sesame paste sauce (tahini).

George, thank you for all the information you were kind enough to share with us.

With pleasure and be useful

I went in to get a little inspired, in this heat I stopped at your chickpea salad. I'm the No. 1 fan. I went in out of curiosity to see the Falafael recipe. I ate in Egypt and I was curious to see if it was done the same way. I would only mention one. Contrary to expectations, Egyptians do not eat very fast but only very spicy. I will make the recipe (on a rainy day) and instead of hot paprika I will only put coriander. For Egyptians coriander (powder, not fresh) is like dill for you :).
Thank you very much for the fried rhubarb, it's on Saturday's menu!

Years, thank you for the information. I didn't know that the Egyptians like coriander so much :) I think they would be a little surprised to hear that I'm not at all attracted to powdered dill :))

Ever since I discovered falafel, when someone else eats shaorma next to me, I can "fight" with this vegetarian dish. :) And it's really delicious!
I would really like to try this weekend, I think it's a good food to take to work and eat at lunch.

I forgot to ask: why put baking soda? What is his role?
My question may seem silly, but I'm new to cooking, and my family doesn't use baking soda in their meals.

Don't worry, your question doesn't seem silly at all - I asked it too when I saw someone putting baking soda in the water in which the beans were boiling :) It is put to soften the chickpeas.

Thanks a lot for the answer. But if I use canned chickpeas, which is already soaked, do I still have to put baking soda? I put canned chickpeas directly in the composition, right?

No problem. Yes, canned chickpeas must be put directly in the composition, just like in the recipe images. Even so, you still have to put baking soda in the falafel, but you can give it up in case you can't stand the taste.

I admit I cheated! Don't throw tomatoes at me :). I found out that I can buy falafel composition from oriental shops. I thought that they know best how to prepare falafel and they also have those spices without which the taste of the meatballs will not be the same. There are plenty of shops in the Obor area, and the price is very ok. I paid 9 lei for 500 grams. I also bought sesame seeds as the seller told me, but I didn't add salt, and here I was wrong because. we only know what salt in dishes is like.
But the composition had such a good aroma.

Without tomatoes, we better throw with chickpeas: P And as the recognized mistake is half forgiven, we will boil the chickpeas before, so that it is not too hard :)))
In his haste to tip you with sesame, the seller just forgot to warn you about the salt that was missing from the falafel :) I think the poor boy got excited.


Start by making sure that you have brought all the ingredients mentioned in the list to the work table.

Wash the potatoes well and boil them in a pot with enough water to cover them. Add a teaspoon of salt. This will speed up the penetration of the potatoes and help you save more time. Let the potatoes boil over medium heat, just enough to penetrate easily if you prick them with a fork. Complete boiling is not necessary, as they will once again be subjected to heat treatment. Pass the boiled potatoes through a stream of cold water so that they can clean them faster.

Peel a squash, grate it and squeeze the juice. Drain the grated carrot well and add it over the boiled potatoes, also passed through a grater. Drain the canned corn kernels and pass half of them through the mincer. You can also grind them with the help of the food processor, but be careful not to turn them into puree. Peel a squash, grate it and chop it into small cubes. Peel a squash, grate it and chop finely. Wash the greens, drain well and chop finely.

After you have prepared all the ingredients for this recipe for vegetable meatballs with lots of greens, mix them all in the same bowl. Add the remaining corn kernels. They will look beautiful through meatballs. Add salt and pepper to taste and paprika for flavor and color. You can also add a teaspoon of flour to the composition, but no more. Add flour only if the texture of the composition is slightly watery.

How to form and prepare fasting meatballs

Homogenize well the composition for meatballs, then shape it into spherical shapes, specific to meatballs. After you have shaped all the meatballs, place them on a plate and heat the pan with oil.

Fasting meatballs ready for preparation / Shutterstock

Take each meatball and flatten it lightly in your palms. Gently pass it through the flour and place it in the pan. Do the same with all meatballs.

In the absence of eggs in the composition, a link between the ingredients, the vegetable meatballs brown more easily if they are flattened. Brown the meatballs nicely, turning them from side to side. Take them out on a tray lined with baking paper.

You can serve simple meatballs as an appetizer, but you can also serve them with a tomato sauce. They are also delicious with a salad, a side dish, etc. In any combination you prefer, they will be a delight for the taste buds.

Vegetable meatballs with lots of greenery section / Profimedia Images


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